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Banana Buttermilk Muffins

Megan
Banana buttermilk muffins are soft, moist and fluffy muffins made with sweet bananas and tangy buttermilk. These quick and easy to make bakery style banana muffins can be topped with crunchy bits of sparkling sugar, streusel or chocolate chips.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Equipment

  • 2 mixing bowls
  • 1 whisk and flexible spatula or spoon
  • 1 large cookie scoop (3 tbsp, 45 ml)
  • 1 - 2 12 ct muffin pans
  • 12 - 14 cupcake liners

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups mashed bananas (about 2 large, 3 medium bananas)
  • ½ cup (113 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (120 ml) buttermilk, room temperature

Instructions
 

  • Preheat the oven to 425 F (218 C). Preheat the oven for at least 20 minutes prior to baking the banana muffins. Line (2) 12 ct. muffin pans with cupcake liners. 
  •  In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
    2 cups (240 g) all purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another bowl whisk the bananas until thoroughly mashed. Then whisk in the butter and sugars until smooth and well combined. Once smooth and well combined whisk in the eggs and vanilla extract until smooth and well combined.
    1¼ cups mashed bananas , ½ cup (113 g) unsalted butter, melted, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract , 2 large eggs, room temperature
  • Stir the dry ingredients into the wet, alternating with the buttermilk in this order: dry, buttermilk, dry, buttermilk, dry,  until just combined. Do not overmix. If you would like to add chocolate chips, do so now.
    Use a 3 tablespoon sized cookie scoop to scoop the buttermilk banana muffin batter into each of the muffin liners, alternating every other cup. Top with sparkling sugar if you like.
    ½ cup (120 ml) buttermilk, room temperature
  • Bake the muffins at 425 F (218 C) for 8 minutes. Without opening the oven door, reduce the oven temperature to 350 F (177 C). Bake the muffins for an additional 8 - 10 minutes (16 - 18 minutes total). The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. 
    Cool the bakery style banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.

Notes

Store: Place the buttermilk banana muffins in an airtight container for up to 5 days.
See the Variations section of the blog post to top these banana muffins with a crumb topping, to make them as mini banana buttermilk muffins or to mix-in chocolate chips or nuts. 
Keyword Banana Buttermilk Muffins, Banana Buttermilk Muffins Recipe, Buttermilk and Banana Muffins, Buttermilk Banana Bread Muffins, Buttermilk Banana Muffins
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