This Banana Muffin Recipe with Sour Cream is my go-to when I have a few brown bananas sitting on the counter and I want to make a quick breakfast or snack.
If you're craving warm, fluffy banana muffins packed with flavor and made with simple pantry staples, you've come to the right place.
They’re soft, moist, and have that irresistible bakery-style muffin top thanks to a quick blast of high heat in the oven. I adapted this from my favorite banana bread recipe (shoutout to my sweet neighbor who first shared it with me), and honestly, I think this might be the best banana muffin recipe.
They’re quick to whip up, perfect for sharing, and somehow taste even better the next day.
These are so incredibly delicious, I know you'll be adding this one to your list of favorite muffin recipes. Since muffins and banana bread recipes are the perfect way to use overripe bananas, I have lots of recipes for you to try.
How about my Chocolate Chunk Banana Muffins, Banana Bread Without Baking Soda, Banana Bread With Pancake Mix, or my Banana Coffee Cake?
Why You'll Love These Sour Cream Banana Muffins
- Bakery-Style Muffins: Starting the bake at a higher temperature creates beautifully domed muffin tops, just like those from your favorite bakery.
- Moist and Flavorful: The combination of overripe bananas and sour cream makes incredibly moist muffins with a tender crumb and a rich banana flavor.
- Simple Ingredients: Made with pantry staples, this recipe is straightforward and perfect for beginner bakers.
- Versatile: Easily adaptable with various add-ins like nuts or chocolate chips to suit your personal preference.
Substitutions and Variations
- Flour: You can substitute all-purpose flour with whole wheat flour for a denser, more nutritious muffin.
- Sour Cream: Full-fat plain Greek yogurt can be used as a substitute for sour cream. Since the Greek yogurt has a lower fat content than sour cream, I don't recommend using low-fat or non-fat yogurt.
- Banana Chocolate Chip Muffins: Fold in ½ to 1 cup of mini chocolate chips into the batter for a delightful twist. I usually add about ¾ cup to the batter and save a few to sprinkle on top of the muffins for a bakery-style finish.
- Banana Nut Muffins: Add ½ to 1 cup of chopped walnuts or pecans for added crunch and flavor.
- Mini Muffins: Pour the batter into mini muffin tins and bake at 350°F for 10-12 minutes for bite-sized treats.
Ingredients
*For specific ingredient amounts, please scroll down to the printable recipe card.
How To Make These Moist Banana Muffins
Step 1. Preheat Oven. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. Set aside.
Step 2. Prepare Dry Ingredients. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Step 3. Mix Wet Ingredients. In a large mixing bowl, use an electric mixer to cream the butter, sugar and eggs until light and fluffy.
Step 4. Add Bananas. Mash the bananas and add them to the butter mixture along with the sour cream and vanilla extract until well combined.
Step 5. Combine Wet and Dry Ingredients. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Step 6. Fill Muffin Cups. Using an ice cream scoop or measuring cup, fill each muffin cup about ⅔ full with batter.
Step 7. Bake. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8. Cool. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Natalie's Pro Tip
For the best banana flavor, use overripe bananas with brown spots. If your bananas aren't ripe enough, follow my tutorial on how to ripen bananas in the oven for baking.
I always use my hand mixer to mash bananas for baking. It's so easy!
Notes and FAQs
Yes, frozen bananas work well. Thaw them at room temperature, drain any excess liquid, and mash before using. Follow my complete tutorial on using frozen bananas for baked goods.
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend.
Use the toothpick test: insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.
Proper storage is key. Keep them in an airtight container and avoid overbaking. The addition of sour cream also helps maintain moisture.
Banana Muffin Recipe With Sour Cream
Equipment
- 12 cup muffin tin
- hand mixer
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup mashed overripe bananas about 2-3 medium
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. Set aside.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- In a large mixing bowl, use an electric mixer to cream the butter, sugar, and eggs until light and fluffy.½ cup unsalted butter, 1 cup granulated sugar, 2 large eggs
- Mash the bananas and add them to the butter mixture along with the sour cream and vanilla extract. Mix until well combined.1 cup mashed overripe bananas, ½ cup sour cream, 1 teaspoon vanilla extract
- Add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Using an ice cream scoop or measuring cup, fill each muffin cup about ⅔ full with batter.
- Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Charlotte says
These banana muffins look perfect, and I love using sour cream to make baked goods moist. I have this recipe printed and ready to make for our Sunday meal prep! Thanks for another great family recipe!