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Sugar Topped Banana Muffins

These muffins are the perfect snack for school, road trips, snow days, anytime. Or serve with fruit and yogurt for a delicious breakfast!
Prep Time15 minutes
Cook Time15 minutes
Total Time50 minutes
Course: breakfast, snack
Cuisine: American
Keyword: banana, muffin

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!