Banana Buttermilk Muffins
Banana Buttermilk Muffins
If you’re looking for a banana muffin recipe that’s a little different from classic banana muffins, these Banana Buttermilk Muffins are it! They have a soft vanilla cake base with ripe mashed bananas mixed in, resulting in a muffin that tastes almost like a banana cupcake. These are absolutely delicious.
Yes, you do need another banana muffin recipe.
You do. These are not just any banana muffin. Like I mentioned before, they’re almost like a cupcake. While we love a yummy classic banana muffin, we really really love these cake like ones. They disappear so fast!
Right out of the oven, right out of this world!
Seriously though, is there anything more delicious than a fresh baked muffin right out of the oven?! These muffins when enjoyed right from the oven are soft and cake-y, yet the edges are sweet and crunchy…they’re just so so good. My favourite!!
Banana Buttermilk Muffins Recipe Tips
- BANANAS: Use 3 large, ripe bananas.
- SUGAR GARNISH: I like to sprinkle sugar on to the tops of the muffin batter before baking. This creates a nice sugary crust. Any sugar will work: regular, coarse and turbinado sugar.
- MUFFIN LINERS: I always like to share my most favourite muffin baking tip, and that’s to use parchment paper muffin liners. Muffins never stick to them, they’re the best.
- FLAVOUR OPTIONS: Feel free to add 1 tsp of ground cinnamon to the batter, or 3/4 cup chocolate chips or chopped pecans or walnuts.
- STORAGE: Store in an airtight container on the kitchen counter (they don’t need to be kept in the refrigerator). They are best enjoyed within 3 days.
- FREEZING: These muffins freeze well. Store in an airtight container or freezer bag in the freezer for up to 6 months.
Muffin Size
This recipe makes 12 large muffins (see image below). If you prefer smaller muffins, feel free to spread the batter between 16 muffin cups (bake in 2 batches), just make sure to bake them a little less, about 20 minutes.
Banana Buttermilk Muffins
Ingredients
- 3 large bananas mashed
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 2 tbsp sugar for garnish
Instructions
- Preheat your oven to 400 degrees F.
- Line a muffin pan with 12 liners. This recipe makes 12 large muffins or 16 medium muffins.
- Mash 3 large bananas. Set aside.3 large bananas
- Use an electric mixer to cream together the butter and sugar until smooth.1/2 cup butter, 1 cup granulated sugar
- Add in the eggs one at a time, then add the vanilla. Mix well.2 large eggs, 1 tsp vanilla extract
- In a separate bowl whisk together the flour, baking powder, baking soda and salt.2 1/2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Add the flour mixture to the butter mixture, alternating with the buttermilk (with the mixer on low speed, add some flour mix, then pour some buttermilk, then add the rest of the flour mix, then the rest of the buttermilk). Mix until just combined, don’t over mix the batter. 1 cup buttermilk
- Fold in the mashed bananas.
- Distribute the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
- Sprinkle sugar on to the tops of the muffins before baking. This will create a nice sugary crust.2 tbsp sugar for garnish
- Bake for about 25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
- Let the muffins cool on a wire rack for at least 15 minutes.
With love, from Our Tasty Kitchen, to yours!
~ Jo-Anna
