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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!
Table of Contents
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!
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
Get a detailed list of ingredients & instructions in the recipe card below.
Mix Dry Ingredients. Using a mesh sieve/sifter, combine flour, baking soda and salt together in a large bowl.
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.
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.
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.
- 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.
More Muffin Recipes
- Sour Cream Cornbread Muffins
- Rhubarb Muffins
- Apple Cinnamon Muffins
- Lemon Blueberry Muffins
- Chocolate Chip Muffins
- Zucchini Carrot Oatmeal Muffins
Sour Cream Banana 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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
Hi Joann, I’ve been making this recipe for years and it always comes out very moist and tender.
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.
Nice! Thanks for stopping by Brittany!
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.
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!
Made 2 times – turned out both times. Excellent recipe!
Nice! Thanks for stopping by Rita.
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!
Love the feedback Karen! Thanks for stopping by.
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