Sour Cream Banana Muffins
These sour cream banana muffins are moist, fluffy, and bursting with sweet banana flavor, thanks to a tangy twist of sour cream. Perfect for breakfast, snacks, or a cozy treat, this easy one-bowl recipe delivers 12 irresistible muffins every time!
Equipment
- Oven
- 12-cup muffin tin
- Paper liners (optional)
- Mixing bowl (large)
- Second mixing bowl (medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Toothpick (for testing doneness)
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour substitute with whole wheat or gluten-free flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon optional, for warm flavor
- ⅓ cup unsalted butter melted (or coconut oil)
- ¾ cup granulated sugar or brown sugar for deeper flavor
- 2 large eggs
- 1 cup mashed ripe bananas about 2-3 medium bananas, overripe preferred
- ½ cup sour cream full-fat recommended, or Greek yogurt
- 1 tsp vanilla extract
- ½ cup chopped walnuts optional, for crunch
- Crumb Topping optional:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp unsalted butter cold
Instructions
- Preheat & Prep – Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or spray.
- Mix Wet Ingredients – In a large bowl, whisk together ⅓ cup melted butter, ¾ cup sugar, 2 eggs, 1 cup mashed bananas, ½ cup sour cream, and 1 tsp vanilla until smooth. Don’t overmix—keep it simple!
- Combine Dry Ingredients – In a medium bowl, whisk 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1 tsp cinnamon (if using) until evenly blended.
- Fold Together – Gently fold the dry ingredients into the wet mixture with a spatula. Stop when just combined—lumps are fine to keep the muffins tender.
- Add Optional Extras – Stir in ½ cup chopped walnuts if desired. For a crumb topping, mix ¼ cup flour, ¼ cup brown sugar, and 2 tbsp cold butter until crumbly, then set aside.
- Fill the Tin – Scoop the batter into the muffin tin, filling each cup ¾ full. Sprinkle crumb topping over each muffin if using.
- Bake – Bake for 18-22 minutes, rotating the pan halfway through. Test with a toothpick—it should come out clean.
- Cool – Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Enjoy warm for maximum deliciousness!
Notes
Tip: Let the batter rest 5 minutes before baking for taller, fluffier muffins.
Substitution: Use Greek yogurt instead of sour cream for a lighter option, or whole wheat flour for added fiber.
Storage: Store at room temp in an airtight container for 3 days, in the fridge for a week, or freeze for 3 months (wrap individually).
Troubleshooting: If muffins sink, check baking soda freshness. Too dense? Avoid overmixing. Variation: Add ½ cup chocolate chips for a sweet twist!