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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!

Stack of banana muffins.
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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

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

Recipe
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

Ingredients
  

  • 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
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Instructions
 

  • 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.

Notes

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

Nutrition

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.

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Comments

  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.

  11. Elizabeth Rayborn says:

    Followed the recipe to a T and they are delicious! So moist. Hard to eat just one! I think the sour cream helps the moistness. And I love butter in my breads and muffins.

    1. Kristin says:

      Awesome feedback Elizabeth! Thanks for stopping by.

  12. Jocelyne says:

    Used half white sugar and half brown and oil instead of butter still came out yummy.

    1. Kristin says:

      Awesome feedback Jocelyne! Thanks for stopping by.

  13. Elle says:

    They taste great, but mine are very greasy and they didn’t rise. Not sure why! I might try again another time because the flavour is great.

    1. Kristin Maxwell says:

      There are a lot of reasons that muffins don’t rise ranging from baking powder/soda being expired to oven temperature being off a little or the altitude. However, you can see in the photos that these muffins aren’t very tall.

  14. Jam Ram says:

    Delicious! I added another banana and 24 mufflins came out perfectly moist and flavorful. Thank you!

    1. Kristin says:

      You are so welcome ! Thanks for stopping by.

  15. BW says:

    This is a great muffin recipe – I use it as a base for many different types just substituting out the bananas – blueberry with lemon zest is the best!

    1. Kristin says:

      Thank you BW for the awesome feedback.

  16. Bev D. says:

    didn’t quite have enough bananas for the recipe so mashed fresh strawberries into the mashed bananas….recipe turned out wonderful…..

    1. Kristin says:

      Nice! Thank you so much Bev for dropping by.

  17. Anne L Elhajoui says:

    My (chef) husband was upset that I chose a recipe that only had two reviews, but that same chef husband LOVED these muffins and asked for the recipe! And he’s impossible to please. So I’m glad I took the chance on this recipe. They are light and fluffy, but also very moist. YUM!

    1. Kristin says:

      Hi Anne, we are so honored that the recipe past the test! Thank you so much for stopping by and sharing your positive feedback.

  18. Ken Altshuler says:

    making these for the THIRD TIME in a week – so delicious! I make both the loaf and the muffins and have ADDED a simple cream cheese icing to the loaf and half the muffins – wow!

    HINT: I use Truvia Baking Blend instead of sugar, so 1/2 cup Truvia Cane Sugar Blend vs. 1 cup sugar – no taste difference CALORIES SAVED cup of sugar 770 calories VS 1/2 cup Truvia Cane Sugar Blend 190 calories

    1. Kristin says:

      Nice! Thank you so much Ken for the awesome feedback.

  19. Mina Joy Valego says:

    Amazing recipe! I substituted a 1/2 cup white sugar with 1/2 cup of dark coconut sugar and added cinnamon. They were delicious

  20. Annie Grundman says:

    Do you think adding a half cup or so of blueberries instead of the nuts would cause a problem in the recipe?

    1. Kristin Maxwell says:

      I think that would be ok. Toss the blueberries in some of the flour first to keep them from sinking. And only use fresh – frozen would give off too much liquid.

  21. JoLana L. Sivley says:

    Again, 1 egg or 2? Ingredients say 2, instructions say 1. Which is it???

    1. Kristin says:

      It’s a typo, just missing the “s”. Use 2 eggs.

  22. Beth says:

    Just made these and they are the BEST I have ever made and I have been cooking for over 50 years. I made one in the regular size and one in the minis.

    1. Kristin says:

      Hi Beth, thank you so much for stopping by and sharing.

  23. Sherri Tinsley says:

    DELICIOUS| THIS IS ABSOLUTELY THE BEST BANANA NUT MUFFIN RECIPE I’VE EVER TRIED. VERY MOIST. THANK YOU.

    1. Kristin says:

      You are so welcome Sherri, thank you so much for stopping by.

  24. Sherri Tinsley says:

    I’M FIXIN TO TRY THIS RECIPE FOR SOUR CREAM BANANA MUFFINS, I HOPE THEY TURN OUT FOR ME AS WELL AS THEY DID FOR YOU. I’LL LET YOU KNOW.

    1. Kristin says:

      Hi Sherri, Yes, we would love to here your feedback. Thanks for stopping by.

  25. Linda Miles says:

    I’ve tried several different banana muffin recipes and this one wil definitely be my go to recipe from now on!! The absolute best recipe for banana muffins!! So yummy!!!!

    1. Kristin says:

      Hello Linda, thank you so much for stopping by and sharing your honest feedback.

  26. Laura says:

    Oh my, these are just amazing! I have my go to recipes for most of my baked goods, never really found a great banana muffin recipe. My daughter asked me to make some today, found the recipe. Thanks for sharing!

    1. Kristin says:

      Thank you Laura!

  27. Andresina McManus says:

    Hafa Adai from ?? Your recipe is our go to for breakfast now, have even substituted chia seeds for eggs and it is still the familia’s favorite? Thank you from the island of Guam!

  28. Nanita says:

    HI Kristin
    I love this banana muffin recipe and my kids too but I can’t see the recipe anymore. Has it been moved? Thanks I have some bananas that are just dying to try this recipe 😉

    1. Kristin says:

      Thanks for your message. We are working on some technical issues, but I am seeing the recipe when I click on the post. Please clear your cache on your internet browser and try again. Thanks!

      1. Nanita says:

        Thanks! Its working now for me.

  29. Kristin says:

    It’s been fixed, thanks for your comment!

  30. Jennifer says:

    Love it!