Sour Cream Banana Muffins
Moist, fluffy, and packed with rich banana flavor, these Sour Cream Banana Muffins are the perfect way to put overripe bananas to delicious use. The secret ingredient, creamy tangy sour cream, keeps these muffins incredibly soft and tender, while a hint of vanilla elevates their natural sweetness. Quick and easy to make, this recipe comes together in just 15 minutes of prep time, making it an ideal choice for busy mornings or afternoon snacks. Whether fresh out of the oven or stored for later, these bakery-style muffins are sure to become a family favorite. Perfectly portioned and freezer-friendly, these muffins are a delightful way to start your day or satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 3 medium bananas (ripe, mashed)
- 0.5 cups sour cream
- 0.25 cups unsalted butter (melted)
- 1 unit large egg
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined.
In a separate medium-sized bowl, mash the ripe bananas until mostly smooth. Add the sour cream, melted butter, egg, and vanilla extract. Mix until the wet ingredients are fully blended.
Gradually add the wet ingredients to the bowl of dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Stop mixing as soon as no dry streaks of flour remain.
Evenly spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 379.1 g | 138% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 202.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
