Sour Cream and Buttermilk Banana Muffins with Vanilla Buttercream Frosting

You know when you set out to do something super healthy in the kitchen and then it goes completely sideways? My mission: Greek Yogurt Banana Bread. The final outcome: Sour Cream and Buttermilk Banana Muffins (with chocolate chips) and Vanilla Buttercream Frosting.

Oops.

Also, this brings up a very important question:
At what point does a muffin become a cupcake?
I would like an answer to this or I may not sleep tonight.

I can promise you though, every muffin/cupcake calorie accrued in these incredibly tasty healthy-turned-not-so-much treats earned me glowing smiles, shining eyes, and beaming praise from my people. So I’m going to say it was a successful mission. And hey, there are many different kinds of healthy. My heart was very healthy yesterday. Lots of hugs, sticky kisses, and frosting-bedecked cheeks to smooch. So it’s all good.

Enjoy!

SOUR CREAM AND BUTTERMILK BANANA MUFFINS WITH VANILLA BUTTERCREAM FROSTING

1 cup butter (2 sticks) softened
2 teaspoons vanilla
3/4 cup white sugar
2 eggs
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup sour cream
1/2 cup buttermilk (make your own!)
2 cups flour
1 cup chocolate chips (white chocolate chips would be amazing too!)

In a large mixing bowl or using a stand mixer combine butter, vanilla, sugar, baking powder, baking soda, sour cream, and buttermilk. Blend until smooth and all of the ingredients are incorporated. Add flour and chocolate chips and blend again. Scoop batter into greased (but un-lined) muffin tins and bake at 350 degrees until golden brown around the edges and across the tops. Roughly 15 minutes, but adjust time accordingly as every oven is a little different.

Remove muffins from baking tin and allow to cool. While they are cooling, you can mix up the frosting.

VANILLA BUTTERCREAM FROSTING

3/4 cup frosting
2 teaspoons vanilla
2 cups (or so) powdered/confectioner’s sugar
2 tablespoons heavy cream

Soften butter and whip with vanilla. Add powered sugar using hand or stand mixer and adjust consistency of the frosting, alternating with cream and sugar, until all of the ingredients are fully incorporated and the frosting is to your liking.

Frost muffins/cupcakes generously and sprinkle with raw sugar crystals.

Chocolate Zucchini Cake

Why, yes. This is another zucchini recipe. I’m trusting you’ll forgive the repetition as, hopefully, you have these gorgeous squash coming out of your ears as well. I have a basket on my kitchen counter full of them. I keep looking at them and making promises. “You shall not go to waste! Nor you! I shall make something beautiful out of you!” And so. And so: Another zucchini recipe. This recipe calls for four cups of zucchini, so it’s a fantastic way to use up some of the excess.

CHOCOLATE ZUCCHINI CAKE

14390399905391/2 cup butter —softened
1/2 cup vegetable oil
1  3/4 cups granulated sugar
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup greek yogurt
2  3/4 cups flour
3/4 cup cocoa powder
4 cups grated zucchini
1/2 cup semi sweet chocolate chips

FROSTING
1 cup butter
1 cup milk
1/2 cup cocoa powder
4-6 cups powdered sugar (as needed for desired thickness and weight)

In a large bowl, mix butter, vegetable oil and sugar. Add vanilla, baking soda, baking powder, salt, and eggs and continue mixing until well-combined. You can use a stand mixer, a hand mixer, or a good-old fashioned whisk, as you prefer. Spoon in the yogurt, cocoa powder, zucchini, and chocolate chips until smooth. Add the flour and combine well. (I always save the addition of flour for last so I can adjust the amount if necessary).
You can use a 9″x13″ pan for this cake, but I prefer loaf pans as the cake is easier to freeze and save for later. And I’m all about having cake on hand for later. So, whatever your pan preference, spray it well with a cooking spray or grease with butter so the cake will not stick to the sides of the pan. This recipe will make a deep cake in a 9″x13″ pan, or three loaf pans. Bake in a pre-heated oven at 325 degrees for 40-50 minutes or until a knife inserted into the cake comes out clean. Once the cake is baked, set aside and allow to cool.

FROSTING
In a medium saucepan over medium-low heat, melt butter, milk, and cocoa power together, stirring frequently. Remove from heat and whisk in powdered sugar until there are no lumps. If you want to pour or drizzle your frosting, do not add as much powder sugar, but if you’d rather smooth or spread the frosting (this is my preference), then feel free to add all, or even more than six cups of powdered sugar.