Sour Cream Banana Muffins
These moist and delicious Sour Cream Banana Muffins are easy to make and perfect for breakfast or a snack. The sour cream adds a delightful tang that complements the sweetness of the bananas.
Prep
: 10
Total
: 25 minutes
Ingredients
Main 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
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mashed bananas.
- Fill muffin cups about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.