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Banana Buttermilk Muffins Recipe

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4.5 12 16
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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

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

  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


Reviews for Banana Buttermilk Muffins

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Kathyb123
Reviewed Feb. 25, 2016

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

MY REVIEW
dnew19
Reviewed Mar. 7, 2015

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

MY REVIEW
opieopie
Reviewed Mar. 22, 2013

"very bland"

MY REVIEW
jnb1011
Reviewed Mar. 2, 2013

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

MY REVIEW
Wilberst
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."

MY REVIEW
seriousbaker
Reviewed Oct. 27, 2012

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

MY REVIEW
chales426
Reviewed Aug. 21, 2012

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

MY REVIEW
laurie_p
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!!"

MY REVIEW
bitzee
Reviewed Mar. 13, 2012

"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!"

MY REVIEW
momknowsbest
Reviewed Feb. 23, 2012

"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."

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