Easy Sour Cream Banana Muffins
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Grab those brown bananas and get ready to make some delicious Sour Cream Banana Muffins! These muffins are soft and moist, sweet but not too sweet, and actually taste like bananas.
Made in about 40 minutes, this is a great recipe to keep on hand for busy mornings. They pair perfectly with a cup of coffee for adults and milk for the kids!
Why You’ll Love these Sour Cream Banana Muffins
Table of Contents
It may have taken us five years too long, but we’ve finally adapted our popular Sour Cream Banana Bread into muffins!
We took all the best parts of that recipe (Brown AND white sugars! Just the right amount of bananas! THE SOUR CREAM, obviously), and turned it into a classic, perfectly portable muffin.
This recipe takes about 20 minutes to prep and 20 minutes in the oven, so you can have fresh muffins in well under an hour. It’s one of my son’s favorites to make with me–the process is great for including kids, whether they’re into smashing the bananas or ready for measuring and pouring.
This Sour Cream Banana Muffin recipe is ripe (get it??) for your personal touch, whether that’s stirring in some chocolate chips or adding walnuts or pecans. We hope this becomes a favorite you return to again and again!
Key Ingredients
Melted butter– Melted, unsalted butter works best for the moist, dense crumb we love in a breakfast muffin!
Sugars– After testing several banana bread recipes, the clear favorite was one that includes both brown and white sugar.
Sour cream– The KEY to a super moist texture and hint of tang. You can substitute full fat plain Greek yogurt if you prefer.
Eggs- I use large eggs for consistency in baked goods.
Bananas- I find bananas that are heavily speckled, but not completely mushy, work best. If you use very mushy, brown bananas, it can take longer for the muffins to bake.
Baking staples, including flour, baking soda, baking powder, and salt.
Cinnamon– I love a hint of spice in my banana muffins! Feel free to increase or omit it if you prefer.
How to Make Banana Muffins with Sour Cream
Step 1: Whisk wet ingredients. Whisk together butter and sugars until smooth and creamy. Stir in sour cream, eggs, and mashed bananas.
Step 2: Add dry ingredients. Sprinkle flour, baking soda, baking powder, salt, and cinnamon on top and give them a quick whisk.
Step 3: Stir together. Stir the dry ingredients into the wet ingredients until just combined.
Step 4: Place in muffin cups. Divide batter among 15 muffin cups.
Step 5: Bake. Bake at 350 for 20-25 minutes, or until tops are set and spring back when touched. Remove from the pan and cool.
Storage and Freezing Instructions
- Storage– Muffins keep well in an airtight container for up to 4 days.
- Freezing- Muffins can be frozen for up to 3 months. Freeze them in a freezer safe, airtight container, or flash freeze on a sheet pan for 1 hour, then transfer to a freezer bag. Thaw muffins on the countertop overnight.
Variations + How to Serve Banana Muffins
These muffins are pretty great on their own, but I do love to warm them up and spread them with a bit of butter or cream cheese for an extra luxurious breakfast. My oldest is a big fan of adding a smear of Nutella, or you can bake Nutella in the batter, like in these Banana Nutella Muffins.
You can also add a 1/2 cup of chocolate chips or nuts to the batter for a delicious banana nut muffin!
My Favorite Tools for Muffins and Cupcakes
You really cannot go wrong with these aluminum cupcake pans.
I like to use these tall parchment liners, because they’re neutral (good year round), and you don’t ever have to worry about batter spilling over the top.
If you’re looking for standard liners, these are great.
I like to use a large cookie scoop or ice cream scoop to portion out muffin batter.
More Banana Baked Goods to Try
Banana Crumb Cake– Moist banana cake is layered with cinnamon sugar and topped with a brown sugar crumb.
Banana Caramel Cake– A decadent banana bundt cake drizzled with salty caramel sauce.
Banana Gingerbread Loaf– For a festive twist on classic banana bread, you’ve got to try this spiced Banana Ginger Bread!
Double Chocolate Banana Bread– A rich chocolate version of our beloved banana bread.
Chocolate Chip Banana Bars– These are for sure a kid favorite!
Sour Cream Banana Muffins
Ingredients
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large ripe bananas
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup semi sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees. Line two 12 cup muffin pans with 18 liners. I like to spread them out and do 8 and 7 in each pan.
- In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until smooth, creamy, and no brown sugar lumps remain.
- Whisk in the sour cream, then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
- In another bowl, mash the bananas then whisk them into the sour cream mixture.
- Sprinkle the flour, baking soda, baking powder, salt, and cinnamon on top of the wet ingredients and give them a little whisk. Then use a spatula to gently fold everything together until no white remains. Stir in the chocolate chips, if desired.
- Scoop the batter into the prepared liners. Bake for 20-25 minutes, or until the tops of the muffins are set and spring back when touched. Cool for a few minutes in the pans, then remove the cupcakes to a cooling rack to cool completely
Notes
- Substitute full fat plain Greek yogurt for the sour cream, if you prefer.
- Muffins keep well in an airtight container for up to 4 days.
- Muffins can be frozen for up to 3 months. Freeze them in a freezer safe, airtight container, or flash freeze on a sheet pan for 1 hour, then transfer to a freezer bag. Thaw muffins on the countertop overnight.
These are excellent! So moist and flavourful! I added a 1/2 cup of chopped pecans.
So glad you enjoyed them! Thanks for leaving a review!