Brown Sugar- Banana Muffins

Yield: 12 muffins

Prep Time: 15 min

Cook Time: 20 min

Brown Sugar- Banana Muffins

Easy to make, and even easier to eat...


1/2 cup butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt


1. Preheat oven to 350°F. Lightly grease 12 muffin cup pan.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Stir together mashed bananas, buttermilk, and vanilla. Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition (do not overbeat). Spoon batter into prepared muffin cups, filling two-thirds full.

4. Bake 20-25 minutes, or until toothpick inserted in center comes out clean. Remove from pans immediately, and cool 10 minutes on wire racks.


*If you don't have buttermilk, stir 3/4 tsp. lemon juice or vinegar into 1/4 cup milk.

Source: (via Southern Living)

8 Responses to “Brown Sugar- Banana Muffins”

  1. postedApr 29, 2010 1:01 PM

    this looks great..i’m wondering if i need to replace the bananas with something else i I just wnat to make brown sugar muffins?


    • postedApr 29, 2010 1:50 PM

      @kay, Oil or butter? That’s just a guess as banana adds to the moistness of the recipe. You may wish to opt for a search for brown sugar muffins instead.

  2. postedOct 15, 2011 2:54 PM

    Just made these – they turned out amazing. Even my picky 4 year old liked them!

  3. postedFeb 1, 2012 8:27 AM

    Hello, Thanks for all of the recipes. I have my Muffins in the oven as I’m typing this :). I was just curious if instead of or in addition the Bananas could I add some cream cheese or even sour cream? If so how much would you think I would need. Just to try a little variation. I think with a crumb topping it might really be good. Also do you by chance happen to have a recipe on here that contains the ingredients & directions for making a crumb topping?
    Thanks again,

  4. postedMay 13, 2012 1:42 PM

    just tried making these… they turned out just how they look in the picture! but while the muffins are moist, light and fluffy, they don’t have very much taste. would adding cinnamon help?
    thanks 🙂

  5. postedJan 20, 2016 8:01 PM
    Susan K.

    I made these earlier today and they are so good. My husband said there light and not too sweet and likes them very much and so does my daughter. Most banana muffins are more dense and heavy but these are light in texture and not oily and contains brown sugar which I prefer in my baked goods. I have exactly 1/4 cup of buttermilk left and two bananas. I’ll be making another dozen this week. Thank you for this recipe!

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