Sour Cream Banana Muffins

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

Banana Muffin cut in half with butter spread on it.

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.

sour cream Banana Muffins on a wire rack

How To Make Sour Cream Banana Muffins

  1. Grab 2 12-count muffin pans and line them with paper liners or spray them with nonstick cooking spray.
  2. Using a wire whisk, combine flour, baking soda and salt together in a large bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake the banana muffins at 350 degrees for about 25 minutes, or until the tops are golden and spring back when lightly pressed.
  8. Cool in the pan at least 10 minutes before transferring to a wire rack to cool completely.
  9. For banana bread, pour batter evenly into 2 loaf pans and bake to about an hour.

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.

Banana Nut Muffins

For more delicious muffins, be sure to check these out:

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A close up of Banana Bread Muffin

Sour Cream Banana Muffins

4.70 from 13 votes
Creamy, tender Sour Cream Banana Muffins that are perfect for breakfast, brunch or just a delicious snack! Can be made into banana bread too!
Prep Time 15 mins
Cook Time 25 mins
Course Bread
Cuisine American
Servings 24 muffins
Calories 139kcal

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

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.

Nutrition

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

adapted from Food.com

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. 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!

  2. 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!

  3. 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.

  4. 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. 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.

  5. 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!

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

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

  8. 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

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

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

    1. 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.

  11. 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.

  12. 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.

  13. 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!!!!

  14. 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!

  15. 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!

  16. 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. 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!