Best 2 Jumbo Banana Pecan Muffins Recipes

Indulge your senses with our irresistible Jumbo Banana Pecan Muffins, a symphony of flavors that will transport you to baking bliss. These colossal muffins, bursting with banana's natural sweetness and enhanced with the nutty crunch of pecans, are a delightful treat that will satisfy any sweet tooth. Whether you prefer a classic muffin experience or crave a decadent streusel topping, this recipe caters to your every desire. Embark on a culinary journey as we unveil the secrets behind these magnificent muffins, ensuring a perfect bake every time. From gathering the finest ingredients to mastering the art of muffin-making, we'll guide you through each step, culminating in a batch of muffins that will become a staple in your kitchen. So, gather your ingredients, preheat your oven, and prepare to be amazed by the sheer deliciousness that awaits. Get ready to create a muffin masterpiece that will leave your taste buds dancing with joy!

Check out the recipes below so you can choose the best recipe for yourself!

JUMBO BANANA-PECAN MUFFINS

Jumbo Banana-Pecan Muffins image

These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. -Pam Ivbuls, Omaha, Nebraska

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 18

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1-1/2 cups sour cream
3 large eggs, room temperature
6 tablespoons butter, melted
STREUSEL:
1/3 cup all-purpose flour
1/3 cup sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/2 cup chopped pecans

Steps:

Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts :

BANANA PECAN MUFFINS

Banana Pecan Muffins image

A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water--if it doesn't foam, the baking powder is stale and should not be used.

Provided by SharleneW

Categories Quick Breads

Time 25m

Yield 18 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract

Steps:

Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
Beat butter and sugar together at medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in bananans until smooth.
Mix together flour, salt, baking powder and baking soda.
Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
Stir in pecans and vanilla.
Do not overmix batter; it should not be completely smooth.
Spoon batter into prepared pan, filling two-thirds full.
Bake until lightly golden, 15 to 18 minutes.
Transfer to a wire rack to cool slightly.
Serve warm.

Nutrition Facts : Calories 187.6, Fat 8.2, SaturatedFat 3.7, Cholesterol 37.6, Sodium 243.2, Carbohydrate 26.4, Fiber 1.1, Sugar 13.8, Protein 3.1

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
Don't overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
Let the muffins cool for a few minutes before serving: This will help them to hold their shape. You can also store the muffins in an airtight container at room temperature for up to 3 days.

Conclusion:

These jumbo banana pecan muffins are a delicious and easy-to-make breakfast or snack. They're perfect for busy mornings or for packing in lunches. With their moist texture, sweet banana flavor, and crunchy pecans, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying treat, give these jumbo banana pecan muffins a try!