There are so many different combinations you can do with banana bread. Banana Poppyseed is a combination that is also delicious as a muffin. A vanilla glaze gives this muffin a sweet twist and a beautiful place for an extra sprinkle of poppy seeds.

What you need to make Banana Poppy Seed Muffins:

Equipment:

1 large bowl
1 fork
1 wooden spoon or stand mixer
1 standard muffin pan (greased)

Produce:

2-3 bananas

Dairy:

6 tablespoon softened butter
+ 2 tablespoon butter (to grease the pan)
2 eggs
2-3 tablespoon cream
2-3 tablespoon milk (glaze)

Pantry:

⅔ C granulated sugar
2 tablespoon vanilla extract (muffins)
1 teaspoon vanilla extract (glaze)
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
1 ½ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ poppy seeds (+ a sprinkle on top of glaze)
1 cup confectioner sugar (glaze)

Banana Poppy seed muffins in a muffins tin and two on plates

The first step for this recipe is to soften the whole stick of butter. 6 tablespoons are going to go in the muffins and I save the other two to grease the muffin pan. Preheat the oven to 375F.

If you don’t have time or forget to pull the butter out of the refrigerator, don’t worry. Cut off 2 tablespoons for greasing the pan and take the remaining 6 tablespoons of butter and microwave in short intervals until softened.

Frequently, I forget about the butter and it melts completely in the microwave, and I just use it anyway. The recipe comes together better when it’s softened rather than melted but it’s not worth wasting a stick of butter.

Be sure to liberally grease your muffin tins with the butter you already set aside. You want to get inside the wells and the rim around the wells. If any muffin rises above the well, it will release easily by doing this.

2 bananas, 2 eggs, 1 stick of butter, flour in a bowl, sugar in a bowl, poppy seeds, and mill in a bowl.

The Bananas:

Next are the bananas. We often store bananas that have gotten overly ripe in the freezer. I just pull those out and either let them come to room temperature naturally or again just microwave them until they’re soft enough to mash up. If you have fresh ripened or over-ripened bananas go ahead and use those.

Mash the bananas with the back of a fork in a large bowl and then add in the sugar, butter, eggs, salt, cinnamon, vanilla, nutmeg, and cream.

Time-saving kitchen trick:

When I think of it, before I freeze old bananas I peel them first. This makes the process that much quicker and easier when it comes time to make the muffins.

batter in a bowl with two kids hand mixing with spoons

Once your banana and sugar mixture is combined, add in the remaining ingredients. I like to use baking soda and baking powder, they’re both leavening agents but the baking soda and baking powder activate at a slightly different time so it ensures nice fluffiness to these very moist muffins.

Once your batter is all mixed up add in the poppyseeds. Dole out your 12 muffins, and stick them in your preheated oven for 14-18 minutes.

muffin batter in a bowl and in a muffin pan

Making the glaze:

Combine the confectioners' sugar with the milk and vanilla extract in a small bowl. You can use a spoon to drizzle the muffins with the glaze or you can just dip the top of the muffins right in the glaze. Top with a sprinkle of poppy seeds.

These delicious Banana Poppyseed muffins will store well in Tupperware on the counter for a couple of days, if they last that long.

Flavor Hack:

If I only have two bananas I add two more tablespoons of cream to make sure they’re nice and moist. If I have three bananas I stick to the 2 tablespoons of cream.

Banana Poppy seed muffins in a muffins tin and one on a plates

Recipe