I’ve found a couple of speckled bananas laying on my kitchen counter, staring at me, lifeless. I really don’t fancy eating soft, mushy bananas. So I used them as a substitute for sour cream. Turned out to be a smart move because these muffins became super moist and super yum. In fact, they didn’t live long enough for one day.
Banana Snickerdoodle Muffins
Yield: 1 1/2 dozen
Prep time: 10 minutes
Cook time: 20 minutes
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 large ripe bananas, mashed
1/4 cup buttermilk
For the topping:
2/3 cup granulated sugar
2 tablespoons cinnamon
1. Preheat the oven to 350ºF. Line muffin cups with muffin liners.
2. In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
4. Beat in half of the dry ingredients. Beat in the bananas and buttermilk. Beat in remaining dry ingredients until just incorporated.
5. Make the topping by combining sugar and cinnamon in a small bowl.
6. Using an ice cream or large cookie scooper, drop the scoop of batter into the cinnamon sugar. Roll the dough around until a ball shape forms and is covered completely in cinnamon sugar.
7. Place the sugar-covered ball into the muffin liner. Repeat with remaining batter. Sprinkle the leftover cinnamon sugar onto the tops the muffins.
8. Bake for 20 minutes, or until a toothpick inserted comes out clean.
9. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Recipe adapted from Sweet Pea’s Kitchen