Moist and delicious sour cream banana muffins take banana bread to a new level – the addition of sour cream makes them irresistibly delicious!
Banana bread is one of those old-time comfort foods that we all grew up eating. I’m not sure if everyone had a mother who made banana bread on a daily basis, but I sure did.
In fact, when I think back to my childhood, certain things stand out more than others. Banana bread “is” that thing. Now, 30 years later, I find myself allowing freshly purchased bananas to intentionally go “brown”. Brown bananas give me the opportunity to make these banana bread muffins.
They are so good.
And while it might seem like every banana bread recipe results in the same dull banana bread, this one is different. Sour cream takes these banana muffins to a whole new level.
(More banana bread recipes: Banana Sourdough Bread (with discard starter), Healthy Banana Muffins)
Sour Cream Banana Muffins
These muffins come together quickly with simple ingredients – eggs, butter, sour cream, and bananas. Combined with the typical pantry staples, they bake up beautifully!
Make these muffins as muffins. Or, opt to pour the batter into a 9×5 loaf pan and bake as a loaf of bread. Or.. go a step further and use mini bread loaf tins and share with neighbors or family!
*Note: Start baking these muffins at 375 degrees F to achieve the high “domed” muffin tops. After 8 minutes, reduce the heat to 350 degrees F until browned.
Sour Cream Banana Muffins
Ingredients
- 1/2 C butter softened
- 1 C granulated sugar
- 1/4 C brown sugar
- 3 medium bananas peels removed, mashed
- 2 eggs room temperature
- 1/2 C sour cream
- 1.5 C all purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
Instructions
- Preheat oven to 375 degrees F. Line a 12 ct muffin pan with muffin cups (or opt to grease the cups with a thin layer of butter or coconut oil, or even cooking spray).
- In the bowl of your KitchenAid mixer, cream the butter and sugars until well blended.
- Add the bananas, eggs and sour cream and blend well until the mixture is free of lumps.
- Add the flour, cinnamon and baking soda, and mix just until combined.
- Fill muffin cups 2/3 full with batter.
- Bake at 375 degrees F for 8 minutes. Reduce heat to 350 and continue to bake for 12 minutes or until muffins are browned.
- Remove from the oven and allow to cool before enjoying.
- Store tighly covered at room temperature up to 48 hours, or refrigerate for longer storage.
Nutrition
If you do happen to try these yummy sour cream banana muffins please leave a comment, and rate the recipe to let me know how they turned out for you!
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