Sour Cream Banana Muffins

Simple, moist banana muffins with sour cream and a hint of cinnamon are the perfect grab and go breakfast or afternoon snack. This easy muffin recipe will keep for days and also freezes beautifully!

5 from 1 vote

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Prep Time: 20

Cook Time: 20

Servings: 18

Calories: 251kcal

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.

Equipment

Nordic Ware Natural Aluminum Muffin Pan, 12 Cup

Tulip Cupcake Liners

Course Breakfast, Quick Breads, Muffins & Scones

Cuisine American

Keyword banana muffins with sour cream, sour cream banana muffins

Nutrition