Who doesn't love a mouthwatering muffin loaded with fruity goodness? These Banana Pecan Muffins are super moist, sweet, and loaded with pecans for an amazing nutty texture. Plus, those tall muffin tops are worth getting out of bed for!
These banana muffins are made from my banana bread recipe, with a few tweaks and pro tips to get those bakery-style muffin tops. I used sour cream for richness, just like I did with these rhubarb muffins, and I always like to add some coarse sugar to get that satisfying crunch.
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Ingredients
Here is what you will need to make banana pecan muffins.
- Flour- All purpose.
- Baking soda- To get that rise.
- Salt- Kosher or fine sea salt.
- Cinnamon- For a little warmth.
- Sugar- Dark brown sugar and white sugar.
- Bananas- Very ripe and mashed.
- Sour cream- For richness.
- Vanilla
- Eggs
- Butter- Unsalted.
- Pecans- Unsalted and toasted.
- Turbinado sugar- For crunchy sweet muffin tops.
See the recipe card for quantities.
Equipment
You will need a 12-cup standard muffin tin. To get the tall muffin tops, it's helpful to have 2 standard muffin tins, but that's optional.
Step-by-step directions
See below to make banana pecan muffins from scratch. Full instructions in the recipe card.
In a medium bowl, sift together the flour, baking soda, cinnamon, and salt.
In another bowl, whisk the eggs and sugar.
Whisk in the vanilla and the butter.
Add the bananas and sour cream and mix until blended.
Add the flour mixture to the banana mixture and stir to combine.
Fold in the pecans. The batter will be somewhat thick.
Then just add the batter to your prepared muffin tin, sprinkle with some coarse sugar, and bake. Easy peasy!
📝Optional tips to get tall muffin tops
- Rest the batter in the refrigerator overnight (minus the pecans). When ready to cook, allow the batter to come to room temperature. Add the pecans and proceed with the recipe instructions.
- Using a standard 12-cup muffin tin, fill every other muffin cavity. This prevents the steam from weighing down your batter and allows the moisture to escape. You can do this in 2 separate muffin tins, or cook the muffins in batches using the same muffin tin.
- Fill your muffin cavities. Many recipes call for filling the cups halfway. I like to fill mine to the top. If it means it will only yield 10 muffins instead of 12, then it's worth it in my opinion.
Substitutions
Don't have an ingredient for these banana muffins with pecans? Try some of these swaps.
- Sour cream- You can use buttermilk, Greek yogurt, crème fraiche or milk. They should all be at room temperature.
- Pecans- Use can use any nut you like. Walnuts would be a great choice.
- Cinnamon- Try adding other warm spices such a cloves.
- Chocolate chips- Add ½ cup to 1 cup of chocolate chips instead of pecans.
- Fruit- Add up to 1- 1 ¼ cups of chopped fruit like strawberries or blueberries.
Storage and make ahead tips
Store the cooled muffins in an air-tight container lined with a paper towel. Place an additional paper towel over the top of the muffins to absorb any moisture. Leave at room temperature for up to 4 days.
To freeze, wrap the cooled muffins in plastic wrap, then store them in a freezer-safe plastic bag for up to 3 months.
FAQ
If your bananas aren't ripe, you can place them in a paper bag and leave them out on the counter. They should brown quicker overnight or by the next day.
Are you bananas for bananas?
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🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Banana Pecan Muffins
Equipment
- 1 12 cup standard muffin tin
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon Kosher or fine sea salt
- 2 large eggs, room temperature
- ½ cup brown sugar
- ½ cup white granulated sugar
- ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ⅓ cup sour cream, room temperature
- 1 cup mashed very ripe bananas (about 2 large)
- ½ cup chopped pecans toasted (optional)
- 1 tablespoon turbinado sugar for sprinkling optional
Instructions
- Preheat the oven to 425℉. Line a 12-cup standard muffin tin with cupcake/muffin liners (or spray with cooking spray).
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until combined.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon Kosher or fine sea salt
- In a separate bowl, whisk together the eggs, and sugars until combined. Stir in the vanilla. Slowly add the butter and stir. Add the bananas and sour cream. Stir to combine. Add the banana mixture to the flour mixture and stir until combined.2 large eggs, room temperature, ½ cup brown sugar, ½ cup white granulated sugar, ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled, 1 teaspoon vanilla extract, ⅓ cup sour cream, room temperature, 1 cup mashed very ripe bananas (about 2 large)
- Fold in the chopped pecans. Pour the batter into the prepared muffin tin.½ cup chopped pecans
- Sprinkle the top with turbinado sugar (optional).1 tablespoon turbinado sugar for sprinkling
- Bake at 425℉ for 6 minutes. After 6 minutes, (leave the muffins in the oven) and immediately lower the heat to 350℉, and bake an additional 15-20 minutes, until golden brown and a tester comes out clean. Allow the muffins to cool slightly, then transfer them to a wire rack to cool completely.
Notes
-
- Rest the batter in the refrigerator overnight (minus the pecans). When ready to cook, allow the batter to come to room temperature. Add the pecans and proceed with the recipe instructions.
- Using a standard 12-cup muffin tin, fill every other muffin cavity. This prevents the steam from weighing down your batter and allows the moisture to escape. You can do this in 2 separate muffin tins, or cook the muffins in batches using the same muffin tin.
- Fill your muffin cavities. Many recipes call for filling the cups halfway. I like to fill mine to the top. If it means it will only yield 10 muffins instead of 12, then it's worth it in my opinion.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Barbara Harris says
I don't love banana muffins but these were so good. Now my go to~
Jennifer says
Yay, so glad you liked them. Thank you for trying the recipe!
Andrea Van Delden says
This recipe intrigued me so I made it as soon as I read it! They were fantastic! I had 3 eggs and 3 bananas so I made 1 1/2 times the recipe. This is now my favourite recipe to use up ripe bananas! Thank you!
Jennifer says
Thank you Andrea!
Andrea says
These are fabulous! The first time I made them I followed the recipe and the second time I substituted gluten free flour for regular flour. They didn’t rise quite as high but they were just as good! Thank you for this recipe! 👏🏼👏🏼👏🏼
Jennifer says
Thanks for giving them a try Andrea!