Banana Buttermilk Muffins Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 15 servings


  • 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
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 2 tablespoons cold butter


  1. 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.
  2. 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.
  3. 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

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lettuceleaf User ID: 6561007 255562
Reviewed Oct. 17, 2016

"Really yummy! Muffin isn't overly sweet so the struesel topping is perfect. I used 1 c AP flour and 1 c whole wheat flour and added chopped walnuts to the batter. Will definitely make again."

danielleylee User ID: 4484886 253157
Reviewed Aug. 25, 2016

"I made these at the beach. They were perfect. I did use an extra banana for moisture. I forgot the butter in the topping and no one missed it."

Kathyb123 User ID: 8532715 244437
Reviewed Feb. 25, 2016

"Added an extra banana .i like the topping. I'll use it for other things too:)"

dnew19 User ID: 2499407 222273
Reviewed Mar. 7, 2015

"Added cinnamon and a sprinkle of nutmeg to this recipe and left off the topping. Was very good and moist."

opieopie User ID: 7130608 57234
Reviewed Mar. 22, 2013

"very bland"

jnb1011 User ID: 4261108 82234
Reviewed Mar. 2, 2013

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

Wilberst User ID: 3298387 93413
Reviewed Dec. 9, 2012

"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."

seriousbaker User ID: 85421 51624
Reviewed Oct. 27, 2012

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

chales426 User ID: 5574413 57232
Reviewed Aug. 21, 2012

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

laurie_p User ID: 6727455 81756
Reviewed Jun. 7, 2012

"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!!"

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