These buttermilk banana bread muffins are glorious, tender little morsels of delight. Perfectly sweet with a lovely buttery banana flavor. They are sure to be a crowd-pleaser every time.
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I’ve always been a banana bread lover. I buy extra bananas when I am at the grocery store on purpose so I can make banana bread. And I get mad when my plans go wrong and everyone eats all the bananas (true story)!
Banana bread is one of my favorite things to eat. I love it warm (toasted is my favorite), smothered in butter.
Mmmmmmh.
My only real problem with banana bread is that it comes in such a big loaf. Which is great if you want to eat the whole thing (and I usually am fine doing that). But sometimes I want a quick and easy bite for next week’s breakfast—my breakfast. And I don’t want to eat an entire loaf myself (even though I could—I tell myself I probably shouldn’t). Sometimes I want banana bread in an easier form to freeze and pop into the microwave for an individual serving.
Hence the idea of buttermilk banana bread muffins was born in my mind.
Do you see where I’m going with this?
Now I can have banana bread every day of the week!
Yes please.
When I set about adapting recipes to create my own buttermilk banana bread muffin recipe, each recipe test was oh so delicious. Even the ugly muffins were good. Oh so good. And I don’t really care if they come out ugly in my kitchen. I don’t discriminate as long as it tastes good.
But I wanted to deliver for you the most perfect, delectable, beautiful little buttermilk banana bread muffins I could muster.
And I did.
The Perfect Banana Bread Muffins
Oh how I love these buttermilk banana bread muffins. They are just perfection. They make exactly 24 muffins (I love recipes that do that). Look at their beautiful rounded tops and tasty perfect middles. They freeze beautifully well and taste just as good reheated.
These little guys amaze me. I’ve brought them to various neighbors and get rave reviews every time. My kids eat them by the fistfuls for breakfasts and snacks and even dessert. I like to stick a frozen muffin in their lunch for school because they come out perfectly unthawed by lunchtime. We’ve brought them on trips and they are fun to snack on and share with those we are visiting. They are just the best.
My two-year-old daughter’s latest trick is to pile her plate with these muffins and them make muffins soup by crumbling them all over her plate. Yep. She loves to cook like mommy. And guess who gets to clean up the floor when her cooking adventure is done?
A few tips on the recipe.
Make sure to use ripe bananas. It makes a huge difference. If the bananas are not ripe you will not get the perfectly sweet muffins I’m talking about here. They need to have spots on them — like cheetahs. I have a friend that used to tell her son they were “cheetah bananas” to get him to eat bananas with spots. Hahaha.
The other thing I love to use when making these banana bread muffins is a #20 cookie scoop. I have this cookie scoop
And last thing. Do you have a kitchen scale? Honestly, a kitchen scale is one of the best things that ever entered into my kitchen. I’ve had a couple different ones. This is the kitchen scale I use
Okay have fun making perfect banana bread muffins with all your cute little cheetah bananas. Bye.
Buttermilk Banana Bread Muffins
These muffins are glorious, tender little morsels of delight. Perfectly sweet with a lovely buttery banana flavor.
Ingredients
- ⅔ cup (5.3 ounces) butter softened to room temperature
- 2 cups (15 ounces) sugar
- 3 large eggs
- 2 cups (17.5 ounces) mashed ripe bananas about 3 to 4 ripe bananas
- ⅓ cup (2.8 ounces) buttermilk
- ¾ teaspoon vanilla
- 3 cups (15 ounces) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
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Preheat oven to 375 degrees F. Line two standard 12-cup muffin tins with paper liners or grease with nonstick cooking spray.
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Cream together the softened butter and sugar in a large bowl. Set aside.
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In a blender blend eggs, mashed ripe bananas, buttermilk, and vanilla until smooth. Add blended banana mixture to butter/sugar mixture and stir together.
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In a separate medium bowl combine flour, baking powder, salt and baking soda and mix well.
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Add the dry ingredients to the wet ingredients and stir with a rubber spatula just until mixed, being careful not to overmix.
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Fill prepared muffin tins evenly, about two-thirds of the way full. A #20 cookie scoop makes it really easy. Bake in preheated oven for 15-18 minutes until muffins are lightly browned a toothpick inserted in center comes out clean.
Recipe Notes
- These muffins freeze wonderfully well. I usually just wait until they cool completely and pack them into freezer bags. Then when it’s time to unthaw them, I pop them in the microwave or toaster oven for a few seconds. Don’t forget the butter. Yum yum.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
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