Banana Muffins with Sour Cream
Moist and tender banana muffins made with ripe bananas and sour cream for extra richness and softness. 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 all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup sour cream
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
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, and melted butter. Mix until smooth.
Add the eggs one at a time to the sugar and butter mixture, beating well after each addition.
Stir in the vanilla extract and mashed bananas until combined.
Add the dry ingredients to the wet ingredients in two additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.