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Banana Buttermilk Muffins

 Banana Buttermilk Muffins
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
15 ServingsPrep: 15 min. Bake: 20 min.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 teaspoon McCormick® Pure 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


  • 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

2 of 2

Banana Buttermilk Muffins (continued)

Directions (continued)

  • clean. Cool for 5 minutes before removing from pans to wire racks.
  • Yield: 15 muffins.