Print Recipe
5 from 1 vote

Sour Cream Banana Muffins

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 Time15 mins
Cook Time25 mins
Course: Bread
Cuisine: American
Keyword: banana muffins
Servings: 24 muffins
Calories: 139kcal
Author: Kristin


  • 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.


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


Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 137mg | Potassium: 84mg | Fiber: 1g | Sugar: 10g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg