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Banana Buttermilk Muffins Recipe

Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling one of these warm muffins on a winter day. —Kimberly Kronenburg, New Lenox, Illinois

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Banana Buttermilk Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 15 Servings

15 20 35

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
2 large ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
2 tablespoons cold butter

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.
Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin.
Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 15 muffins.

Originally published as Banana Buttermilk Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p42

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Banana Buttermilk Muffins

Banana Buttermilk Muffins

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Reviewed on Mar. 22, 2013 by opieopie

very bland

Reviewed on Mar. 02, 2013 by jnb1011

Very good banana bread, not too sweet. The crumb topping is delicious!

Reviewed on Dec. 09, 2012 by Wilberst

Very good! I must not have it the butter in well enough because I had flour left on top of some. Tasty, but not pretty. I will melt the butter, I think. Didn't have any buttermilk, but added a teaspoon of vinegar to the cup of milk and let it sit a few minutes. Easy.

Reviewed on Oct. 27, 2012 by seriousbaker

I get lots of compliments when I serve these moist muffins.

Reviewed on Aug. 21, 2012 by chales426

I loved this recipe! Excellent flavor and texture! Will definitely make again!

Reviewed on Jun. 07, 2012 by laurie_p

This was the best banana muffin recipe I ever made -- I made them in an 8-cavity mini loaf pan, and they were absolutely moist and delicious. The light crunch of the topping was a nice special touch. Thanks for a great recipe!!

Reviewed on Mar. 13, 2012 by bitzee

These are super moist! I made then in 4 mini bread loave pan's and made a little extra topping. Everyone that got a loaf were very pleased!

Reviewed on Feb. 23, 2012 by momknowsbest

These were delicious! The recipe makes 16 nice size muffins however I was a little short on the topping, so next time make just a little bit more. My oven baked them in about 14 minutes so keep checking a little early. I would have given this 5 stars if i didn't haven't to make these adjustments.

Reviewed on Oct. 18, 2011 by ffrrg

I have many muffin recipes and make a lot of them and I thought these would be "average" but wow they are delicious. Not too heavy, fantastic flavour. Don't change a thing and the topping is an absolute "must". MMmmmmm....

Reviewed on Sep. 27, 2008 by peggy bucknam

Bananas are one of my favorite foods. Thanks for the recipe. Peggy B.