Buttermilk Banana Mini Muffins

  • Buttermilk Banana Mini Muffins

     

    What is better than a cakey, soft banana muffin in the morning, made rich with buttermilk?

    Oh, I know- a buttermilk banana muffin with butter melting all over it.

    Seriously- these muffins are so light that they’re almost like little cakes.  I can’t think of a better way to start the morning.  (Unless you have a huge hunk of leftover Decadent Deep-Dish Pecan Pie, which screams to be eaten from the fridge where it sits all lonely.)

    Don’t let the rather drab photo make you think these aren’t making and demolishing.  Add these to your list of musts, as a deviation from the tried-and-true Banana Nut Bread… when you have a plethora of over-ripe bananas and buttermilk waiting to be baked into something spectacular.

    Adapted from Taste of Home’s recipe…

    1/2 cup butter, melted

    1 cup sugar

    2 eggs

    2 large bananas, very ripe & mashed (about 1 cup)

    1 teaspoon vanilla

    1 cup buttermilk (at room temperature)

    2 cups all-purpose flour

    1 teaspoon salt

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    turbinado sugar, for sprinkling (optional)

    1. Preheat oven to 400° and grease 2 mini-muffin tins.
    2. In a medium bowl, cream melted butter and sugar together with a wooden spoon.  Add eggs, one at a time, beating after each.  Add mashed bananas, vanilla and buttermilk; mix well.
    3. In a large bowl, whisk the flour, salt, baking powder and baking soda together.  Add wet mixture to dry ingredients and mix until just combined.
    4. Fill muffin cups 3/4 full, and sprinkle turbindo sugar over tops.
    5. Bake for about 12 minutes, or until a cake tester comes out clean.  (If making regular muffins, bake for 18 minutes or so.)  Cool for 5 minutes before removing from pans to wire racks.

    Tips:

    • Ripe bananas are a must!  Never use yellow bananas, or you’ll regret it.  Really.
    • No buttermilk?  Don’t fret.  Use regular milk, less a tablespoon, and add either a tablespoon of vinegar or lemon juice.  Allow to sit for 5 minutes to thicken.
    • You can use “Sugar-in-the-Raw” or regular sugar if you don’t have turbinado sugar.
    • Freeze these to enjoy for later.  (Serve warm with a bit of butter- say no more.)

     

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    May 15th, 2013 | More Sweets Please | 4 Comments | Tags: ,

4 Responses and Counting...

  • Alanna 05.15.2013

    yum… will try these this weekend. And what could be better than adding skor chips to these or chocolate chips!

  • More Sweets Please

    Skor chips… what a great memory. I can get Heath chips in the US which I suppose are close enough. Thanks for the sinful idea.

  • robin

    no measurement for flour!

  • More Sweets Please

    Yikes! 2 cups! Sorry for the mistake, Robin :)

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