Name: Sour Cream Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup unsalted butter, softened; 0.75 cup granulated sugar; 2 large eggs; 1 cup sour cream; 3 ripe bananas, mashed; 1 teaspoon vanilla extract

Okay, friends, let’s talk about some of the things wesour cream banana muffins. Served withIf you’re anything like me, you have a few overripe bananas sitting on your counter, begging to be eaten. Can you make banana bread? What are some of the best muffins? What is the best banana muffin recipe you have ever had? Think banana bread, but elevated – richer, tender, and just bursting with banana flavor. I promise you, you won’t be disappointed.

What is a sour cream banana muffin?

What exactly are these amazing things?What are some good sour cream banana muffinsWhat is the love child of banana bread and coffee cake? Is this a banana muffin base? What are some great muffins made with sour cream? Is it moist and tender? Unlike some banana muffin recipes that can be a bit dry, these are guaranteed to stay moist for days. (If they last that long! ) What are some of the best grab-and-go breakfasts?

Why you will love this recipe?

What are some of the reasons why you’ll love these books?What are some good sour cream banana muffins.

Flavor:What are some good combinations of bananas and sour cream? It’s sweet, but not overly so, with a subtle richness that keeps you coming back for more. My kids are obsessed with music!
Simplicity:How do I make this recipe? It’s perfect for beginner bakers and doesn’t require any fancy equipment. I’ve made it so many times, I practically have it memorized.
Cost-If you’re buying bananas, sour cream is a pretty inexpensive ingredient. What is a good way to use up brown bananas?
Versatility:Is it possible to make these muffins with chocolate? What are some good streusel toppings? I sometimes sprinkle cinnamon sugar on top of baked goods. Just for a little extra something.

What I love about muffins is their moist texture. I’ve tried so many banana muffin recipes over the years, and this one consistently comes out the best. Is it true that they are a staple in my house?

How do I make sour cream banana muffins?

Quick Overview

Making these What are some good sour cream banana muffinsIs it easier than you think? How do you mix dry and wet ingredients together? Add in the mashed bananas and sour cream, and bake until golden brown and perfectly moist. What are some tips for overmixing the batter? What makes a tender muffin? Is it possible to bake a cake with all the ingredients in your pantry?

Ingredients

For the Main Batter:

I always use unbleached flour for the best flavor. 1 3/4 cups all-purpose flour.
How much baking soda should I use to make sure it’s fresh?
1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
3/4 cup granulated sugar: You can also use brown sugar for a slightly caramel-y flavor.
1/2 cup (1 stick) unsalted butter, melted: 1/4 cup (1/2 cup) Let it cool before adding it to the batter, so it doesn’t cook the eggs.
2 large eggs: Use room temperature eggs for best results – they incorporate more easily.
Why is pure vanilla the best?
Is 1 cup mashed bananas good? What are some good spotty bananas to eat?
1/2 cup sour cream: Full-fat, full-flavored, will give you the most moist and flavorful muffins.

What are the steps for

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease it well with cooking spray. I always prefer using liners, as it makes cleanup a breeze!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, and salt. Set aside. How do you whisk baking soda to avoid lumps in your batter? What are some of the best ways to make muffins?

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until well combined. Set aside. Make sure the butter isn’t too hot, or it could cook the eggs. What do you want to do with the mixture?

Step 4: Combine

Gently add the wet ingredients to the dry ingredients, and stir until just combined. Be careful not to overmix! If you overmix the flour, the gluten will develop, resulting in tough muffins. A few lumps are perfectly fine.

Step 5: Add bananas & sour cream

What is the best way to mix bananas and sour cream in a bowl? The batter will be thick and slightly lumpy, and that’s exactly what you want!

Step 6: Fill the muffin tins

Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full. Bake for 25-30 minutes. Don’t overfill muffin tins. They will spill over.

Step 7: Bake

I baked for 18-20 minutes, or until a wooden skewer comes out clean. What is the best time to bake in your oven? Let them cool in the muffin tin before transferring them to a wire rack to cool completely.

What should I serve it with?

These sour cream banana muffins are a goodAre incredibly versatile and can be enjoyed in so many ways?

For Breakfast:What are some good ways to start your day with a cup of coffee or tea? I love latte!
For Brunch:Arrange the muffins on a platter with some fresh fruit and yogurt for an elegant and crowd-pleasing lunch.
As Dessert:What’s a muffin without ice cream? What are some of the
For Cozy Snacks: Grab a muffin and curl up with a good book on a chilly afternoon. They are the perfect comfort food!

In my family, these muffins are a weekend staple. We often make a big batch on Sunday and enjoy them throughout the week. They are perfect for packing in lunchboxes or for a quick and easy snack on the go.

Top Tips for Perfecting Your Sour Cream Banana Muffins

Want to make these sour cream banana muffins truly perfect? Here are some of my top tips:

Banana Ripeness: Use overripe bananas! The spottier, the better. They are sweeter and easier to mash, and they impart a richer banana flavor to the muffins.
Don’t Overmix: Overmixing the batter will result in tough muffins. Mix the wet and dry ingredients until just combined, and don’t worry about a few lumps.
Sour Cream: Use full-fat sour cream for the most moist and flavorful muffins. Reduced-fat or fat-free sour cream can work, but they won’t be quite as rich.
Add-Ins: Get creative with your add-ins! Chocolate chips, chopped nuts, or even a streusel topping can take these muffins to the next level.
Baking Time: Keep an eye on the muffins while they are baking. Baking times may vary depending on your oven. They are done when a wooden skewer inserted into the center comes out clean.
Cooling: Let the muffins cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely. This will prevent them from sticking to the pan.

I’ve learned over time that letting the batter rest for about 10 minutes before baking actually makes the muffins even more tender. It gives the flour time to fully absorb the liquid, resulting in a lighter and more delicate crumb. Trust me on this one!

Storing and Reheating Tips

Proper storage is key to keeping these sour cream banana muffins fresh and delicious!

Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. They are best enjoyed within the first 24 hours.
Refrigerator Storage: For longer storage, you can store the muffins in the refrigerator for up to 5 days. Be sure to wrap them tightly to prevent them from drying out.
Freezer Instructions: To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.

To reheat, simply thaw the muffins at room temperature or in the refrigerator. You can also warm them up in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Look for one that contains xanthan gum. The texture might be slightly different, but they will still be delicious. I’ve had good results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Do I need to use sour cream?

Sour cream is really what gives these muffins their signature moistness and tang! If you absolutely *have* to substitute, you could use plain Greek yogurt as a decent alternative, but the flavor and texture will be slightly different.

Can I make this as muffins instead?

That is what it is 🙂 but if you mean can i make a loaf? yes you can, adjust time to 45-55 mins.

How can I adjust the sweetness level?

If you prefer a less sweet muffin, you can reduce the sugar by a tablespoon or two. You can also use a natural sweetener like maple syrup or honey, but keep in mind that this will slightly alter the flavor and texture.

What can I add in for extra flavor?

Oh, the possibilities are endless! Chocolate chips are always a classic, but you can also add chopped nuts (walnuts or pecans are great), blueberries, or even a sprinkle of cinnamon sugar on top. Get creative and experiment with your favorite flavors!

Final Thoughts

So there you have it – my go-to recipe for the most unbelievably moist sour cream banana muffins! Seriously, if you’re looking for a delicious and easy way to use up those overripe bananas, this is it. The sour cream adds a touch of magic that takes these muffins to the next level. If you love these, definitely check out my recipe for classic banana bread, or even my chocolate chip banana muffins for a sweeter treat. Happy baking, friends! I can’t wait to hear how yours turn out – leave a comment below and let me know what you think, and don’t forget to rate the recipe! And of course, share your own variations – I’m always looking for new ideas!

No ratings yet