Banana Pecan Muffins

Who doesn't love a mouthwatering muffin loaded with fruity goodness? These Banana Pecan Muffins are moist, sweet, and loaded with pecans for an good nutty texture. Plus, those tall muffin tops are worth getting out of bed for!

These banana muffins are made from our banana bread recipe with a few tweaks and pro tips to get those bakery-style muffin tops. We used sour cream for richness, like we did with these rhubarb muffins and we always like to add some coarse sugar to get that satisfying crunch.

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 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.

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.

Step 1. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt.

Step 2. In another bowl, whisk the eggs and sugar.

Step 3. Whisk in the vanilla and the butter.

Step 4. Add the bananas and sour cream and mix until blended.

Step 5. Add the flour mixture to the banana mixture and stir to combine.

Step 6. Fold in the pecans. The batter will be somewhat thick.

Then add the batter to your prepared muffin tin, sprinkle with some coarse sugar, and bake. Easy peasy!

Expert tips

• 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, allowing 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. We like to fill ours to the top. If it means it will only yield 10 muffins instead of 12, then it's worth it in our 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.

Kitchen questions

Is there a way to ripen bananas faster?

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?

Try some of these popular recipes.

Ingredients

Makes 12 muffins

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp 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 tsp vanilla extract
• ⅓ cup sour cream, room temperature
• 1 cup mashed very ripe bananas (about 2 large)
• ½ cup chopped pecans (toasted (optional))
• 1 tbsp turbinado sugar for sprinkling (optional)

Equipment

• 12 cup standard muffin tin

Method

1. Preheat the oven to 425℉. Line a 12-cup standard muffin tin with cupcake/muffin liners (or spray with cooking spray).

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until combined.

3. 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.

4. Fold in the chopped pecans. Pour the batter into the prepared muffin tin.

5. Sprinkle the top with turbinado sugar (optional).

6. 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.

Kitchen notes

Optional tips for tall muffin tops:

1. 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. We like to fill ours to the top. If it means it will only yield 10 muffins instead of 12, then it's worth it in our 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.