Banana Muffin Recipe Sour Cream

Creamy, tender Sour Cream Banana Muffins that are perfect for breakfast, brunch or just a delicious snack!

Banana Muffin cut in half with butter spread on it.

Banana Muffins with Sour Cream

I've known my best girlfriend since Jr. High. That's nearly 30 years people! Anyway, she has a few star baking recipes that she's used over and over again because they are so good that people beg for them. This is one of those recipes. My personal favorite is her pumpkin cookies but you'll have to wait til the fall for that one.

My friend has been one of the biggest supporters of this little blogging dream of mine. She loves to hear about new and exciting projects and collaborations, and she's always genuinely excited for me. She's been talking about this Banana Bread recipe that she's been using and keeps telling me I need to try it and post it on the blog.

I hesitated because my kids have never really been fans of banana bread, but she insisted that this wasn't just a typical banana bread recipe – "It's got sour cream and a cup of sugar, of course it's good!" So I figured it was time to try it out.

Oh. My. Word. Once again she was right (that happens way more that I'd like) and these banana muffins were a huge hit! I did modify the recipe slightly from the original, and also baked them as muffins rather than bread. Since my son is allergic to walnuts, I didn't add them to the batter and just plunked a few on top of half of the muffins.

sour cream Banana Muffins on a wire rack

How to make Sour Cream Banana Muffins

Grab 2 12-count muffin pans and line them with paper liners or spray them with nonstick cooking spray.
Using a wire whisk, combine flour, baking soda and salt together in a large bowl.
In another, smaller bowl, mash ripe bananas with a fork. I like to add just a splash of milk to the bananas to help give a smoother consistency, but you can omit that if you want.
Using an electric mixer, cream together the butter and sugar. This just means to beat the two ingredients together until they are light in color, creamy and fluffy. Beat in vanilla extract and an egg.
Stir the flour mixture into the banana mixture just until it's combined; stop mixing when the last bit of flour has disappeared. Gently stir in bananas and sour cream, and add walnuts if you like.
Divide the batter into the 24 muffin cups. I like to use an ice cream scoop for this step so each muffin is even in size.
Bake the banana muffins at 350 degrees for about 25 minutes, or until the tops are golden and spring back when lightly pressed.
Cool in the pan at least 10 minutes before transferring to a wire rack to cool completely.
For banana bread, pour batter evenly into 2 loaf pans and bake to about an hour.

STORAGE TIPS

Allow muffins to cool completely before storing.
Keep muffins fresh by storing them in a sealed plastic bag or airtight container at room temperature for up to 3 days.
Freeze in sealed plastic bags for up to 3 months.

Banana Nut Muffins

For more delicious muffins, be sure to check these out:

Lemon Blueberry Muffins
Bakery Style Chocolate Chip Muffins
Zucchini Carrot Oatmeal Muffins
Orange Coconut Banana Muffins
35 Muffins Recipes

If you've made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas about 1 cup + 1 tablespoon milk (optional)
1/2 cup sour cream
1/2 cup chopped nuts optional

Line 2 muffins pans with paper cupcake liners, or spray with cooking spray.
In a medium bowl. sift together flour, baking soda and salt.
In a small bowl, mash bananas and milk with a fork. (You can omit the milk if you want, it just helps to get a creamier consistency with the mashing). Set aside.
In a stand mixer on medium speed, cream together butter and sugar until light and fluffy; about 2 minutes. Stir in egg and vanilla to combine.
Stir in flour mixture to combine, then stir in bananas, sour cream and optional walnuts.
Divide batter among 24 muffins cups (an ice cream scoop helps to keep them equal).
Bake at 350 degrees for about 25 minutes, or until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Cool on a wire rack.

For banana bread, divide batter into 2 loaf pans. bake at 350 degrees F for an hour.

Calories: 139 kcal Carbohydrates: 18 g Protein: 2 g Fat: 7 g Saturated Fat: 3 g Cholesterol: 26 mg Sodium: 137 mg Potassium: 84 mg Fiber: 1 g Sugar: 10 g Vitamin A: 177 IU Vitamin C: 1 mg Calcium: 13 mg Iron: 1 mg

adapted from Food.com

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.