Banana Muffin Recipe With Sour Cream
These moist and fluffy banana muffins with sour cream are packed with rich banana flavor and made with simple ingredients you already have on hand. The addition of sour cream makes the texture extra tender and keeps the muffins soft for days—perfect for breakfast, snacks, or sharing with friends.
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.
Notes
Storage and Freezing Instructions
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the muffins in plastic wrap and store them in the refrigerator for up to a week.
To freeze, wrap the cooled muffins individually in plastic wrap, then place them in a freezer-safe zip-top bag or airtight container. Freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
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