Moist Buttermilk Banana Muffins

There’s something undeniably comforting about a warm, moist banana muffin. It’s a breakfast classic, a perfect afternoon snack, and a delicious way to use up those overripe bananas sitting on your counter. Buttermilk, the secret weapon in this recipe, elevates these muffins to another level of moistness and tenderness.

This guide equips you with everything you need to bake perfect banana muffins every time. We’ll delve into the science behind why buttermilk works its magic, explore the perfect banana ripeness, and provide tips for achieving a moist crumb and a beautiful golden brown top.

The All-Star Ingredient: Buttermilk

Buttermilk isn’t just a tangy addition to your muffins; it’s a key player in their texture. Here’s why:

Acidity: Buttermilk’s slight acidity reacts with the baking soda in the recipe, creating carbon dioxide bubbles that contribute to a light and fluffy rise.

Tenderness: The lactic acid in buttermilk weakens the gluten in the flour, resulting in a softer and more tender crumb.

Moisture: Buttermilk itself adds moisture to the batter, ensuring your muffins stay moist and delicious for days.

Headshot Image Of Tara Laurent

Hey there, friends! I’m Tara Laurent, a wife, mom, and self-proclaimed culinary enthusiast. My greatest joy comes from creating a beautiful and inviting space where loved ones can gather around a delicious table.

Food has captivated me since childhood. The amazing dishes whipped up by my mom, aunts, and the incredible friends I’ve met along the way sparked a lifelong passion. My taste buds have become seasoned travelers, and I’m obsessed with exploring new flavors and incorporating them into my creations.

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Banana Muffins On A Baking Sheet

Picking the Perfect Banana: A Matter of Ripeness

The riper the banana, the better it is for baking. Why? The starches in unripe bananas haven’t converted to sugars yet, leading to a less sweet and denser muffin. Look for bananas with brown spots on their peel; these are the ones with the most concentrated sweetness and the perfect amount of softness for mashing.

Room Temperature Eggs: A Smoother Batter

Taking your eggs out of the refrigerator 30 minutes before baking is a simple step that makes a big difference. Cold eggs can make the batter seize and become lumpy. Room temperature eggs blend seamlessly with the other ingredients, resulting in a smooth and even batter.

Mixing Up Magic: A Step-by-Step Guide

Now that you’re armed with the secret ingredients and science behind these muffins, let’s get baking!

Moist Buttermilk Banana Muffins

Course:: Dessert

Prep Time:: 10 Minutes

Cook Time: 15 - 20 Minutes

Total Time:: 30 Minutes

Nutrition Info: 255 Calories (

Cuisine: : American

Servings: 12 Muffins

Author: Tara Laurent

Equipment: Muffin Pan


□ 1 3/4 cup all-purpose flour

□  1/2 cup sugar

□  2 teaspoons baking powder

□  1 teaspoon baking soda

□  1 cup buttermilk

□  2 large mashed ripe bananas (about 1 1/2 cups)

□  2 tablespoons melted butter

□  1 large egg

□  1 teaspoon vanilla

□  walnuts (optional)


  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together the dry ingredients in a large bowl: flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream together the melted butter and sugar until light and fluffy. 
  4. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
  5. Mash your ripe bananas in a separate bowl. The riper the bananas, the easier they will be to mash and the sweeter your muffins will be.
  6. Add the mashed bananas, buttermilk, and vanilla extract to the wet ingredients. Mix until just combined.
  7. Gently fold the dry ingredients into the wet ingredients. Use a rubber spatula to fold until there are no visible streaks of flour. Be mindful not to overmix – a few small lumps are perfectly fine.
  8. Fold in the chopped walnuts (if using) at this stage.
  9. Divide the batter evenly among the prepared muffin cups. Fill each cup ¾ full.
  10. Bake at 375°F (190°C) for 5 minutes. After 5 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Checking for Doneness: The Toothpick Test

Knowing when your muffins are done is crucial. Overbaking can lead to dry and crumbly muffins. Here’s how to use the toothpick test:

Insert a toothpick into the center of a muffin.
If the toothpick comes out clean, your muffins are done.

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