Easy Banana Muffins with Sour Cream
These moist banana muffins with sour cream are made in one bowl and have so much flavor from overripe bananas, vanilla, and cinnamon! Sour cream makes them extra tender and rich. This recipe will be a hit and is easy to make in under 30 minutes!
Equipment
- 1 12-cup muffin tin lined with paper liners
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Ingredients
- 236 grams overripe bananas 2-3 whole bananas
- 57 grams unsalted butter melted
- 57 grams oil
- 200 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams sour cream room temperature
- 300 grams all purpose flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Place 6 paper liners in your muffin pan, lining every other well. Set aside.
- Peel the bananas and mash them in a large mixing bowl using a fork until mostly smooth with a few lumps.236 grams overripe bananas
- Whisk the melted butter, oil, granulated sugar, and brown sugar into the mashed bananas. Then vigorously whisk in the eggs and vanilla until well combined.57 grams unsalted butter, 57 grams oil, 200 grams granulated sugar, 50 grams brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the sour cream and whisk until fully combined.120 grams sour cream
- Using a rubber spatula, fold the flour, baking powder, salt, and cinnamon into the wet ingredients until the dry streaks of flour disappear into the muffin batter.300 grams all purpose flour, 3 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon
- Scoop muffin batter into the muffin cups evenly. Sprinkle coarse sugar on each muffin if desired.
- Bake at 425°F (220°C) for 5 minutes. Then, reduce the heat to 350°F (180°C) and continue baking for an additional 12-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely for 30 minutes. Once removed from the pan, add 6 more paper liners, fill with batter, and bake. Repeat until the batter is gone. Enjoy!
Notes
Use overripe bananas with brown spots or fully brown skins. They are the sweetest and easiest to mash.
Storage: Store cooled leftover muffins in an airtight container at room temperature for up to 4 days.
Freezing: Wrap each muffin in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 227.1kcalCarbohydrates: 34.9gProtein: 3.1gFat: 8.7gSaturated Fat: 3.1gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 3.6gTrans Fat: 0.1gCholesterol: 32.5mgSodium: 237mgPotassium: 97.5mgFiber: 1gSugar: 17.7gVitamin A: 175.3IUVitamin C: 1.4mgCalcium: 63.4mgIron: 1.2mg
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