Banana Muffins with Sour Cream
Moist and tender banana muffins made with ripe bananas and sour cream for extra richness and a delightful tang. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) packed light brown sugar
2 large ripe bananas, mashed (about 1 cup)
1/2 cup (120 ml) sour cream
1/4 cup (60 ml) vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, combine the granulated sugar, light brown sugar, mashed bananas, sour cream, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.