Best 2 Buttermilk Banana Nut Muffins Recipes
Buttermilk banana nut muffins are a classic breakfast treat that are easy to make and loved by people of all ages. They are moist and fluffy, with a sweet and tangy flavor that is perfectly complemented by the crunchy walnuts and pecans. Buttermilk adds a bit of tang and richness to the batter, while the bananas add natural sweetness and moisture. Chopped walnuts and pecans add a delightful crunch and nutty flavor. These muffins are perfect for a quick breakfast on the go, an afternoon snack, or a dessert. They are also a great way to use up overripe bananas.
Check out the recipes below so you can choose the best recipe for yourself!
SUPER MOIST BUTTERMILK BANANA NUT MUFFINS
I got this recipe off the Gold Metal flour bag. I must say, the kids and family were skeptical when I told them it was made with Buttermilk. Yet it is by far the moistest, flavorful banana nut muffins I ever made. The texture was perfect and the flavor was just amazing. I actually use this recipe all the time now. Its a 2 loaf...
Provided by Jennifer Alexander
Categories Sweet Breads
Time 45m
Number Of Ingredients 11
Steps:
- 1. You will need 2 bowls, one for dry and one to mix everything in. Depending on if your making loafs or muffin pans grease just the bottom of pans, cooking spray works just fine. Muffin pans, I use the muffin liners.
- 2. This is a 2 loaf recipe. I make one loaf and 6 large muffins (I have a large muffin pan) so how many muffins you get depends on the size of your pans and how full you fill your muffin pan
- 3. First mix all dry ingredients together. I sift mine all together to incorporate them well but you do not have to sift.
- 4. In second bowl the bigger one that you can use a mixer in first beat softened butter and sugar together till almost creamy
- 5. Next, add eggs one at a time. Then add buttermilk, then mashed bananas and vanilla... beat with mixer till creamy on medium speed. Add in 3/4 cup of walnuts walnuts.
- 6. Slowly beat in the flour mixture till you get half of it incorporated. Then you will need to stir in the rest of flour.
- 7. Split the batter between two loaf pans or 3/4 way full in muffin pan. Sprinkle remainder walnuts on top of batter after it is in pans then place in oven
- 8. I put my pans on a cookie sheet. When I bake these. I believe it keeps my bread and muffins from browning to fast on bottom.
- 9. Now depending on what your making will make a difference in how long they will be in the oven. The muffins take about 20-25 minutes no longer. Bread loaves take 40-45 minutes. The recipe calls for alot longer and we found that it just dried them out. I also find that it depends on the oven and wether your using gas or electric. Check it and use toothpick in center for doneness. As long as the toothpick comes out with no batter on it, its done. I have a great gas oven and stove . I have tweaked this to my preference after we got our new stove. Please enjoy this is really a great recipe. For me, I have enjoyed watching my family gobble them up and baking this for them for years.
BUTTERMILK BANANA NUT MUFFINS
I made this recipe after too many heavy banana muffins. I worked to perfect the recipe for weeks then posted to my cooking blog. My friend Sonya who lives in the Netherlands saw and makes these and she says her husband takes them to work and they are in love with them. My husband takes them to work as well and they holler if I...
Provided by Donna Thiemann
Categories Other Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana's and add to this mixture mixing well.
- 2. In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly.
- 3. Combine the dry ingredients with the wet ingredients folding the two gently by hand using a wooden spoon being sure not over mix.
- 4. Use an ice cream scoop to measure out the batter into muffin cups.
- 5. Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick.
- 6. Bake at 350*F for 18-22 minutes or until muffins spring back when touched and tops are lightly browned.
- 7. Be sure to store any left over muffins in plastic wrap to keep muffins from drying out.
- 8. These muffins can be frozen and thawed out when needed.
Tips:
- To ensure the muffins are moist, use ripe bananas. - For a more intense banana flavor, use overripe bananas or add a teaspoon of banana extract to the batter. - If you don't have buttermilk, you can make it by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for 5 minutes before using it in the recipe. - To make the muffins extra nutty, toast the walnuts or pecans in a skillet before adding them to the batter. - If you don't have muffin liners, you can grease and flour a muffin tin instead. - Fill the muffin tins about 2/3 of the way full, as they will rise as they bake. - Muffins are done when a toothpick inserted into the center comes out clean.Conclusion:
These buttermilk banana nut muffins are a delicious and easy-to-make snack or breakfast treat that can be enjoyed by people of all ages. They are also a great way to use up leftover bananas. With their moist texture, sweet banana flavor, and crunchy nuts, these muffins are sure to be a hit with everyone who tries them. So next time you have a hankering for something sweet, give these muffins a try. You won't be disappointed!
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