Banana Pecan Muffins

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.

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.

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.

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!

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.

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.

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 cooed muffins in plastic wrap, then store them in a freezer-safe plastic bag for up to 3 months.

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.

Try some of these popular recipes.

Easy Mango Banana Smoothie

Bakery Style Banana Bread With Pecans

Healthy Banana Pineapple Smoothie

Brûlée Banana Split with Yogurt

🍳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.