Creamy, tender Sour Cream Banana Muffins that are perfect for breakfast, brunch or just a delicious snack!
Banana Muffins with Sour Cream
I’ve known my best girlfriend since Jr. High. That’s nearly 30 years people! Anyway, she has a few star baking recipes that she’s used over and over again because they are so good that people beg for them. This is one of those recipes. My personal favorite is her pumpkin cookies but you’ll have to wait til the fall for that one.
My friend has been one of the biggest supporters of this little blogging dream of mine. She loves to hear about new and exciting projects and collaborations, and she’s always genuinely excited for me. She’s been talking about this Banana Bread recipe that she’s been using and keeps telling me I need to try it and post it on the blog.
I hesitated because my kids have never really been fans of banana bread, but she insisted that this wasn’t just a typical banana bread recipe – “It’s got sour cream and a cup of sugar, of course it’s good!” So I figured it was time to try it out.
Oh. My. Word. Once again she was right (that happens way more that I’d like) and these banana muffins were a huge hit! I did modify the recipe slightly from the original, and also baked them as muffins rather than bread. Since my son is allergic to walnuts, I didn’t add them to the batter and just plunked a few on top of half of the muffins.
How to make Sour Cream Banana Muffins
Grab 2 12-count muffin pans and line them with paper liners or spray them with nonstick cooking spray.
Using a wire whisk, combine flour, baking soda and salt together in a large bowl.
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.
Using an electric mixer, cream together the butter and sugar. This just means to beat the two ingredients together until they are light in color, creamy and fluffy. Beat in vanilla extract and an egg.
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.
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.
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.
For banana bread, pour batter evenly into 2 loaf pans and bake to about an hour.
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.
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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.