Banana Buttermilk Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 15 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
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 eggs
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2 large ripe bananas, mashed (about 1 cup)
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 cup buttermilk
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TOPPING:
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1/4 cup all-purpose flour
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1/4 cup packed brown sugar
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1/4 cup quick-cooking oats
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2 tablespoons cold butter
Directions
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1.
Preheat oven to 400°. 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.
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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.
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3.
Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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