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Sour Cream Banana Muffins
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4.25 from 4 votes

Sour Cream Banana Muffins

Moist and delicious sour cream banana muffins take banana bread to a new level - the addition of sour cream makes them irresistibly delicious!
Course Side Dish
Cuisine American
Keyword banana, bread, kid friendly, muffins, sour cream
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 262kcal
Author Sheryl


  • 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


  • 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.


Calories: 262kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 193mg | Potassium: 155mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg