This post may contain affiliate links. Please read our disclosure policy.

Creamy, tender Sour Cream Banana Muffins that are perfect for breakfast, brunch or just a delicious snack!

We love these banana muffins with sour cream because they are so tender and moist. Stick a batch in the freezer for grab and go muffins any time you like!

Stack of banana muffins.
Pin this recipe for later!Pin This

Banana Muffins with Sour Cream

  • Fluffy and Tender – These muffins are so moist and tender thanks to the added sour cream.
  • Quick and Easy Recipe – Use a mixer if you like, or mix by hand, this recipe takes less than 15 minutes to prep and only 25 minutes to bake!
  • Kid Friendly – My kids are huge fans of these muffins, but grown-ups like them too!


Ingredients for banana muffins - eggs, butter, sugar, flour, vanilla, walnuts, mashed bananas.

The ingredients to make a basic muffin batter are all-purpose flour, baking soda, salt, sugar, eggs, vanilla, and butter. I added sour cream to make these banana muffins extra tender. Then of course there is mashed banana, and walnuts are an optional but fun, textural addition.

Extra additions you could add – mini chocolate chips, pecans instead of walnuts, raisins, coconut, or orange zest.

How To Make Sour Cream Banana Muffins

See the recipe card below for full, detailed instructions

Sifter over a bowl with flour.

Mix Dry Ingredients. Using a mesh sieve/sifter, combine flour, baking soda and salt together in a large bowl.

Batter for banana muffins.

Beat Wet Ingredients. Using an electric mixer, cream together the butter and sugar until light in color, creamy and fluffy. Beat in vanilla extract and an egg.

Mash Bananas. In another, smaller bowl, mash ripe bananas with a fork. I like to add just a splash of milk to the bananas to help give a smoother consistency, but you can omit that if you want.

Mix Together. Stir the flour mixture into the banana mixture just until it’s combined; stop mixing when the last bit of flour has disappeared. Gently stir in bananas and sour cream, and add walnuts if you like.

Finished Batter. The batter may be a little lumpy but that’s ok.

Muffin pan with banana muffin batter and an ice cream scoop for portions.

Portion Into the Muffin Pan. Grab 2 12-count muffin pans and line them with paper liners or spray them with nonstick cooking spray. Divide the batter into the 24 muffin cups. I like to use an ice cream scoop for this step so each muffin is even in size.

Finishsed banana muffins in a muffin pan.

Bake the banana muffins at 350 degrees for about 25 minutes, or until the tops are golden and spring back when lightly pressed.

Cool in the pan at least 10 minutes before transferring to a wire rack to cool completely.

Want to make banana bread instead of muffins?

For banana bread, pour batter evenly into 2 loaf pans and bake for about an hour. Test for doneness by inserting a toothpick into the center.

Storage Tips

  • Allow muffins to cool completely before storing.
  • Keep muffins fresh by storing them in a sealed plastic bag or airtight container at room temperature for up to 3 days.
  • Freeze in sealed plastic bags for up to 3 months. Thaw at room temperature for about an hour, or pop in the microwave to warm.
A banana muffin with the wrapper open and a bite taken out of it.

More Muffin Recipes

Banana muffins.

Sour Cream Banana Muffins

4.85 from 40 votes
Tender Sour Cream Banana Muffins are perfect for breakfast, brunch or as a delicious snack! Can be made into banana bread, too!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 muffins


  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas about 1 cup + 1 tablespoon milk (optional)
  • 1/2 cup sour cream
  • 1/2 cup chopped nuts optional
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • Line 2 muffins pans with paper cupcake liners, or spray with cooking spray.
  • In a medium bowl. sift together flour, baking soda and salt.
  • In a small bowl, mash bananas and milk with a fork. (You can omit the milk if you want, it just helps to get a creamier consistency with the mashing). Set aside.
  • In a stand mixer on medium speed, cream together butter and sugar until light and fluffy; about 2 minutes. Stir in egg and vanilla to combine.
  • Stir in flour mixture to combine, then stir in bananas, sour cream and optional walnuts.
  • Divide batter among 24 muffins cups (an ice cream scoop helps to keep them equal).
  • Bake at 350 degrees for about 25 minutes, or until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  • Cool on a wire rack.


For banana bread, divide batter into 2 loaf pans. bake at 350 degrees F for an hour.
Keyword banana muffins


Calories: 139kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 26mgSodium: 137mgPotassium: 84mgFiber: 1gSugar: 10gVitamin A: 177IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

4.85 from 40 votes (27 ratings without comment)

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Meg says:

    Halved the recipe for 6 extra large muffins. Greased my nonstick muffin tin with butter. I used 1/4 C maple sugar and a 1/4 C dark brown sugar for the sugar portion, a splash of extra vanilla, used a Tbsp heavy cream to whip up the banana (and used two bananas). Added 1/4 finely chopped pecans. They were 🤌 *chef kiss*

    1. Kristin says:

      Awesome feedback Meg! Thanks for stopping by.

  2. Doris says:

    This is a great banana nut muffin recipe. I followed the recipe exactly and they turned out super moist and delicious

    1. Kristin says:

      Awesome feedback Doris! Thanks for stopping by.

  3. Emily P says:

    Delicious – these are so basic yet flavorful and EASY. The only tweak I made was I halved the sugar since the bananas were super ripe and they were perfectly sweet that way. Moist, dense and my toddler loves them. Will remake these for sure.

    1. Kristin says:

      Awesome feedback Emily! Thanks for stopping by.

  4. Lisa Borba-Wa says:

    Really good recipe. Makes moist, tasty muffins. I added cinnamon and nutmeg to give it a more old fashioned flavor.

    1. Kristin says:

      Nice! Thanks for stopping by Lisa.

  5. Joann says:

    My normal banana muffin recipe does not call for butter or oil -trying to use up some sour cream. Wondering if this recipe will work without the butter – thinking the sour cream would give flavor and moisture? Thanks

    1. Kristin Maxwell says:

      Hi Joann, I’ve been making this recipe for years and it always comes out very moist and tender.

  6. Brittany says:

    A coworker brought these into work and OMG they are amazing. I asked her for the ‘magical muffin’ recipe. I can’t wait to give it a go myself to impress those I love.

    1. Kristin says:

      Nice! Thanks for stopping by Brittany!

  7. Ruth Gervais says:

    I reduced the amount of sugar to 2/3 cup (I usually reduce the sugar in recipes). I used an ice cream scoop to fill the muffin cups and got exactly 12 medium size muffins. In order for this recipe to stretch to 24, they would have to be very small muffins. I loved the recipe though and in future will just double it.

  8. Joaney says:

    Hahah mine is the same recipe! Best banana bread

    I’m going to try and substitute with date sugar for my 18mo in mini muffin tin, I guess maybe 15mins should be ready

    Excited to try it tonight!

  9. Rita Upton says:

    Made 2 times – turned out both times. Excellent recipe!

    1. Kristin says:

      Nice! Thanks for stopping by Rita.

  10. Karen Kieser says:

    Love this recipe. I add chocolate chips as well as walnuts and sprinkle with cinnamon sugar before baking. My family and friends are in love with them!

    1. Kristin says:

      Love the feedback Karen! Thanks for stopping by.

See More Comments