Banana
Banana Corn Muffins
Popular on Food52
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!
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.
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