Go Back
Print
Buttermilk Banana Bread Muffins

Buttermilk Banana Bread Muffins

These muffins are glorious, tender little morsels of delight. Perfectly sweet with a lovely buttery banana flavor. 

Course Breakfast, Quick Bread
Cuisine Baked Goods
Keyword Banana Muffins, Muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 muffins
Author Heather @ thecookstreat.com

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

  1. Preheat oven to 375 degrees F. Line two standard 12-cup muffin tins with paper liners or grease with nonstick cooking spray.

  2. Cream together the softened butter and sugar in a large bowl. Set aside.

  3. In a blender blend eggs, mashed ripe bananas, buttermilk, and vanilla until smooth. Add blended banana mixture to butter/sugar mixture and stir together.
  4. In a separate medium bowl combine flour, baking powder, salt and baking soda and mix well.
  5. Add the dry ingredients to the wet ingredients and stir with a rubber spatula just until mixed, being careful not to overmix.

  6. 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

  1. 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.