These muffins are a delightful twist on the classic banana muffin, featuring a touch of cardamom for a unique flavor.
Preheat your oven to 425°F and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily from the tin.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Make sure the butter is at room temperature for easier mixing.
Mash the bananas in a separate bowl and add them to the butter mixture along with the egg, buttermilk, and vanilla extract. Mix until combined.
Use a fork or potato masher to mash the bananas thoroughly.
In another bowl, whisk together the salt, baking powder, cardamom, and flour.
Sifting the dry ingredients can help prevent lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Overmixing can lead to dense muffins, so mix gently.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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