These muffins are the perfect snack for the household. Made with an optional, though recommended, sugar topping, they have become a staple in my home. My children have been making these a lot lately, with no complaints from me!
The muffins freeze beautifully. Just wait for them to completely cool down, add to a freezer bag, and they keep for 2-3 months. Honestly they don’t last that long around here, usually all gone in a day!
The sugar topping is totally optional, for those watching their (or their children’s) sugar intake. They are perfectly delicious without it. Or, conversely, for added goodness, throw a cup of chocolate chips in the batter. We added some peanut butter chips one time for a tasty twist. Dusting the tops of the finished muffins with powdered sugar instead also works in place of the topping.
I love these simple paper liners for this recipe. I also love and recommend this muffin pan from Rachael Ray because of the handles. I love and recommend most of her bakeware.
Sugar Topped Banana Muffins
Equipment
- 12 Count muffin tin
- Medium Bowl
- batter bowl or large bowl
- muffin tin liners
Ingredients
- 3 very ripe bananas
- 1/4 cup vegetable or canola oil
- 1/4 cup (half stick) salted butter, melted
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 cup buttermilk (No buttermilk? To 1/4 cup milk, add 1/2 teaspoon lemon juice or vinegar)
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Optional Sugar Topping
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup (half stick) salted butter, cold, cut up
Instructions
- Preheat oven to 425.
- Line muffin pan with paper or silicone liners.
- Mash bananas in medium bowl until no, or very few. lumps remain.
- Add oil and melted butter, mix well.
- Add sugars, mix until combined.
- Add eggs, vanilla extract, and buttermilk, mix well. Set aside.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Add dry ingredients to wet ingredients and fold together until just combined. Do not over mix.
- Pour batter into prepared tins, about 3/4 full. I usually make about 16-17 muffins per batch, so I use two tins.
- Prepare sugar topping by adding sugar and flour to medium bowl.
- Using a pastry cutter, cut in the cold butter until it resembles course crumbs.
- Sprinkle topping over evenly over muffins.
- Bake at 425 for 8 minutes.
- Turn heat down to 350 and bake an additional 7-8 minutes. A toothpick inserted should come out clean.
- Allow to cool 20 minutes. Enjoy!
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