Brown Sugar Banana Muffins are delicious muffins to start your mornings!
This is a good muffin recipe. The muffins bake up perfectly, slightly risen and nicely golden. They have crispy edges and a tender texture. And they pop out of the muffin tin nicely without sticking to the pan. The flavor is sweet. There is no cinnamon or any other spices in these Brown Sugar Banana Muffins, so they’re very much a banana-flavored muffin. You can add spice if you want, but I never do. The brown sugar gives them a good depth of flavor. Add a handful of mini-chocolate chips, if you’re into that banana and chocolate combo.
Ingredients needed for Brown Sugar Banana Muffins:
- brown sugar
- 2 large, ripe bananas
- vanilla extract
- all purpose flour, baking powder, baking soda and salt
How to make buttermilk:
If you don’t want to buy a carton of buttermilk to use specifically for this recipe (especially since you only need 1/4 cup), it’s easy to make your own. Put 3/4 teaspoon lemon juice OR distilled white vinegar in a glass measuring cup. Then fill milk to the 1/4-cup line. Stir. The milk will thicken a little and become slightly curdled. That’s exactly what you want it to do. Then you have your homemade buttermilk to use for Brown Sugar Banana Muffins.
Make ahead instructions:
Brown Sugar Banana Muffins are a good make-ahead recipe. Just prepare them as indicated. If you want to freeze them all, you can place them in a covered container and put the whole thing in the freezer. If you’d like to freeze them individually, put each of them in a zip baggie and then you can take a single muffin out whenever you’d like to eat only one. To defrost, just let the frozen muffin sit at room temperature for an hour or so (or overnight).
I might suggest that these Brown Sugar Banana Muffins are incredibly good when paired with peanut butter. This is coming from someone who eats peanut butter often! It’s completely optional, of course, but you may wish to try it– especially when your muffins are warm.
This recipe qualifies for “good weekend baking.” I often make muffins on the weekends so we can enjoy them for breakfast during the week following. Enjoy!
If you like to bake muffins, you may wish to purchase these items:
- GLASS MEASURING CUP: Having a glass measuring cup makes it easier to make your own buttermilk- whether you need 1/4 cup or 1 cup!
- MY FAVORITE MUFFIN PAN: Really nice quality, nonstick pan. The nonstick feature is great in this pan, and it cleans well too. Muffins pop right out! I suggest you buy two because you’ll want to use them for cupcakes as well.
- STORAGE CONTAINER FOR MUFFINS: I love this storage container for my muffins because it fits one dozen muffins (or cupcakes!) The container is microwave, dishwasher, refrigerator and freezer safe.
Here are a few more banana muffin recipes you might like to try:
- Whole Grain Banana Muffins
- Peanut Butter Banana Muffins
- Quick and Easy Banana Oat Muffins
- Jumbo Chocolate Chip Toffee Banana Muffins
- Whole Wheat Banana Blueberry Muffins
- Banana Chocolate Chip Muffins
- Banana Poppy Seed Muffins
- Honey Sweetened Low Fat Banana Chocolate Chip Muffins
Brown Sugar Banana Muffins
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup packed light brown sugar
- 2 large eggs
- 1 cup mashed ripe banana (about 2 large bananas)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2¼ cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan.
- Use an electric hand mixer to beat the butter at medium speed until creamy. Gradually add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.
- In a medium bowl, stir together the mashed bananas, buttermilk, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition (do not overbeat). Spoon the batter into the prepared muffin cups, filling two-thirds full.
- Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool for 10 minutes on the wire racks.
Thanks to Tara Liptak from the blog, Smells Like Home for the beautiful photography on this post.