Banana Sour Cream Muffins
These moist and flavorful banana muffins are enhanced with sour cream, creating a delightful texture and taste. Perfect for breakfast or a snack, they are easy to make and sure to please everyone.
This recipe is american style, breakfast, scaled for 6 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6
Quick cooking notes
- Core ingredients include vanilla extract, baking soda, eggs, all-purpose flour.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 large eggs
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter (melted)
- 0.75 cups granulated sugar
- 1 cup sour cream
- 2 medium ripe bananas (mashed)
- 0.5 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, sour cream, melted butter, eggs, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, sugar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 205
- Protein: 4 g
- Fat: 8 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 180 mg
Nutrition values are estimates based on stored ingredient totals and serving size.