Banana Corn Muffins

November 27, 2011
5 Ratings
  • Serves 12 muffins
Author Notes

You may have noticed, if you track these things, that I make a lot of cornbread. It's quick and easy and delicious and forgiving and multi talented in it's recipe applications. This morning I woke up and it's COLD out (Texas cold - 40's) and the wind is coyote howling. And I have three ripe (OK well, black) bananas. I wanted to bake, so here's what I made - sweet soft banana housed in a honey and butter crisped cornbread - I think they are delicious. So does Ginger .... —aargersi

What You'll Need
  • 1/2 cup white wheat flour (or AP if that's all you have)
  • 1 cup cornmeal - medium grind is what I use
  • 6 tablespoons unsalted butter
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas - just this side of rotten is best
  • no stick baking spray
  1. Heat the oven to 400. Melt the honey and 4 tbs butter together. Spray a muffin tin with no stick then cut the other 2 tbs butter up and drop a chunk in each muffin cup. Put the pan in the oven.
  2. Whisk the dry ingredients together in one bowl and the wet together in another. Mash the bananas in a 3rd (incidentally, the baking time is just about what it takes to wash the bowls and whisks and things). You should leave some chunky bits in the banana.
  3. Whisk the butter and honey into the egg and buttermilk, then whisk the dry into to wet until it's just combined. Fold in the banana.
  4. Get the muffin tin out of the oven and scoop the batter in - I use a 1/4 cup measure for this and it works out just about right. Put the pan back in and bake 25 minutes until crispy and gold around the edges. Let them cool for a few minutes before you turn them out of the pan. They are really good warm, with a cuppa coffee. And bacon.

See what other Food52ers are saying.

  • Barbara Leonard
    Barbara Leonard
  • Tam
  • Tessi
  • Lindsay Frucci
    Lindsay Frucci

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

4 Reviews

Barbara L. January 2, 2024
Great way to use some “old” bananas. I didn’t have buttermilk, so used maple yogurt with 1 tsp. Apple cider vinegar, and cut honey down to 1Tbl. The smell of these maple -banana-cornmeal muffins baking is irresistible. Love this combo!
Tam March 29, 2021
I followed this recipe with 1 minor tweak. I put the oiled muffin pan with the pat of butter in the oven about 5 minutes before the oven is fully heated. This allows the butter to get sizzling hot without burning. Just like when I make cornbread, I always put the batter into a screaming hot pan with some type of fat, then continue baking, this gives the bottom and sides a nice crisp outcome. I like the hint of sweetness from the honey and bananas without sugar. Thank you for this delicious recipe.
Tessi June 26, 2020
It feels a bit odd leaving a review, since I had to make so many substitutions, but perhaps this will be useful to others.

I wanted a banana muffin, but I wanted something different, so turned to FOOD52 for inspiration. I settled, immediately on AARGERSI's recipe, but I didn't have the exact ingredients on hand.

I didn't have cooking spray, so simply lightly buttered the tin, then put the cut-up 2 T. of reserved butter ( it was salted butter) into the tins, but didn't put into the hot oven until everything else was ready.

I used maple syrup instead of honey. I used yogurt instead of buttermilk. I only had 2 bananas, so just went with it. I added about 1 teaspoon of fresh grated nutmeg to the dry ingredients.

I put the buttered tin into the oven for only about 3 minutes, so the butter was melted and JUST beginning to brown. I scooped in the batter, using my 1/4 c. measure. I baked them according to the instructions. After cooling a bit as recommended, they came out crispy on the outside and tender on the inside. I at two right away! I will definitely make these muffins again!
Lindsay F. October 29, 2017
I questioned the first step of putting the pan with the cooking spray and butter in the oven and I should have listened to my gut. HUGE mistake as all I ended up with was badly burned cooking spray/butter and a ton of smoke. I started again and just used cooking spray. I also added 3/4 cup of blueberries. I also used medium grind cornmeal and I think next time I'd use fine grind. WIth the flour/cornmeal ratio it's pretty crunchy. They didn't rise much but the flavor was good. I'd make again with the above changes.