Banana Pecan Muffins

Close-up of a banana muffin on a white plate with muffins in the background.

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!

5 from 5 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings muffins

Calories 240 kcal

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

Optional tips for tall muffin tops:

1. 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.
2. 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.
3. 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.

Storage:

Store the cooled muffins in a paper towel-lined air-tight container. 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.

Nutrition*

Serving: 1 muffinCalories: 240kcalCarbohydrates: 33.4gProtein: 4.9gFat: 8.9gSaturated Fat: 3.4gCholesterol: 72mgSodium: 3947mgPotassium: 176mgFiber: 5.8gSugar: 11.8gCalcium: 108mgIron: 2mg

*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.

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