banana sour cream muffins recipe

Written ByJenny Smyth Posted on
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The Best banana sour cream muffins recipe

I’ve been making banana sour cream muffins for years, and they’re always a hit with my family. The recipe comes from my grandmother, who got it from her mother.

The muffins are moist and flavorful, with a lovely texture from the mashed bananas. I love that they’re easy to make and can be customized with different mix-ins, such as chocolate chips or nuts.

My kids love helping me in the kitchen, and this recipe is one of their favorites. We often make them for breakfast on the weekends, but they’re also perfect for a quick snack or as a side dish for a family gathering.

One of the best things about this recipe is that it’s incredibly versatile – you can make them in advance and freeze them for up to two months, or add different flavors and ingredients to keep things interesting. Plus, they’re relatively healthy compared to other baked goods, thanks to the use of sour cream and ripe bananas.

I’ve tried making these muffins with different types of flour, but all-purpose flour is my go-to choice – it produces the best texture and flavor. If you’re looking for a delicious and easy-to-make breakfast or snack option, I highly recommend giving this recipe a try.

The best part? They’re perfect for any occasion – whether you’re hosting a big family gathering or just need a quick treat after school drop-off.

Banana Sour Cream Muffins

4.9 from 746 votes

Moist and tender banana muffins made extra rich with sour cream. These easy muffins are perfect for breakfast or a snack, using ripe bananas for natural sweetness.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a 12-cup muffin tin with paper liners to prevent sticking.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the egg and vanilla extract, beating until smooth.
6Stir in the mashed bananas and sour cream until fully incorporated.
7The mixture will look slightly curdled but that is fine.
8Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until no streaks of flour remain.
9Do not overmix.
10Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
11Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown.
12Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

🔧Equipment

Muffin tin
Paper liners
Mixing bowls
Whisk
Electric mixer
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 40mg🧂Sodium: 280mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 3g

📝Notes

For extra flavor, add 1/2 cup chopped walnuts or chocolate chips to the batter. Store muffins in an airtight container at room temperature for up to 3 days.

Watch Video Of How Banana Sour Cream Muffins Works

To store these banana sour cream muffins, keep them in an airtight container at room temperature for up to 4 days. If you need them to last longer, pop them in the fridge for up to a week.

For reheating, just warm a muffin in the microwave for 15 to 20 seconds, or in a 300 degree oven for about 5 minutes, and they will taste almost fresh from the oven. These muffins are perfect for any occasion.

I serve them for breakfast with a side of fruit, pack them in lunchboxes, or bring them to family gatherings where they disappear quickly. They are simple to make, use everyday ingredients, and always turn out great.

If you are looking for a reliable muffin recipe that everyone will love, this is the one.

❓ Frequently Asked Questions About Banana Sour Cream Muffins

1. What type of flour should I use for these muffins?

I recommend using all-purpose flour for this recipe – it produces the best texture and flavor.

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