Banana Muffin Recipe With Sour Cream

This Banana Muffin Recipe With Sour Cream is the ultimate indulgence for any muffin lover. They're soft, they melt in your mouth and every bite is irresistibly satisfying.

There's nothing quite like the smell of fresh muffins baking in the oven, especially when they are warm, chocolatey, and packed with sweet mashed bananas.

These banana chocolate chip muffins are the perfect breakfast treat. They are soft, moist, bursting with rich banana flavor and chocolate chips.

Whether you're a beginner baker or have made countless batches of muffins, this banana muffin recipe is easy to follow and guaranteed to impress! 

If you have overripe bananas sitting on your counter, this is the perfect way to use them up. This recipe is paired with creamy sour cream and unsalted butter making these banana muffins stay soft for days.

And the best part? They bake up beautifully with golden muffin tops that are studded with gooey chocolate chips. 

Another way to use up those rip bananas is in this banana loaf recipe.

Why you'll love this recipe

• Quick and easy- Made in just a few steps which is perfect for busy mornings.
• Super moist texture- Thanks to sour cream and mashed bananas, these muffins are never dry!
• Perfectly sweet- The mix of white sugar and ripe bananas creates a perfect balance of sweetness.
• Great for breakfast and snacking- You can enjoy them fresh, on the go, or store them in an airtight container for later!

Ingredients for the best banana muffins 

• All purpose flour- Give the muffins structure, I use unbleached flour in all recipes.
• Baking soda- Helps the muffins rise, creating a light and fluffy texture.
• Salt- Balances the sweetness and enhances the flavor.
• Unsalted butter- Adds richness and moisture to the muffins and using room temperature butter helps everything mix smoothly.
• White sugar- Sweetens the muffins and helps create a tender crumb.
• Large eggs- Provide structure and helps bind the ingredients together and using room temperature eggs ensures even mixing.
• Sour cream-The addition of sour cream makes these muffins incredibly soft. You can also use plain yogurt as a substitute. 
• Mashed bananas- The star ingredient! Using overripe bananas gives the muffins their natural sweetness and adds the best flavor.
• Vanilla extract- Enhances the flavor of this easy muffin recipe.
• Semi sweet chocolate chips- Adds a rich chocolate flavor to every bite.
• Muffin cups liners- Helps prevent sticking and makes cleanup easier. 

See recipe card for quantities.

Optional toppings: 

• Extra chocolate chips for the top
• Thin banana slices for added aesthetic

How to add the toppings:

Once the muffin batter is scooped into the muffin pan, gently press a few extra chocolate chips into the top of the muffins.

If using banana slices, place a thin slice on each muffin in the center (each slice being about ¼ inch thick) before baking. This adds an extra visual appeal and a touch of extra banana flavor. 

Step by step instructions

Prep the ingredients

• Preheat your oven to 400 f. Line a muffin tin with muffin liners or lightly grease each cup. 
• In a separate bowl, whisk the all purpose flour, baking soda, and salt. Set aside.
• Mash bananas in another bowl until smooth.

Mix the wet ingredients

• In a large bowl, beat the unsalted butter and white sugar with the electric mixer until light and fluffy. Add in one room temperature egg, mix, then scrape down the sides of the bowl. Add the second egg and mix until smooth. 
• Next, mix in the sour cream and mashed bananas until fully combined. Add in vanilla extract, stirring until everything is blended.

Combine wet and dry ingredients

• Sift the dry ingredients over the wet ingredients, folding gently with a rubber spatula. Be careful not to over mix- this is key to achieving moist muffins.
• Leave a little flour unincorporated before adding the chocolate chips. Gently fold them in, just until no flour streaks remain.

Fill and bake

• Scoop the muffin batter into the prepared muffin pans, filling each cup about ¾ full. This recipe will make 16-17 muffins. If desired, top each muffin with extra chocolate chips and/or a thin banana slice for a bakery style look.
• Bake for 20-22 minutes (my oven bakes them perfectly at 20 minutes). Muffins are done when a tooth pick inserted in the center comes out clean or with a few moist crumbs. 
• Remove from the oven and let them cool for 2-3 minutes in the muffin tray, then transfer them to a wire rack to cool completely. 

Add wet ingredients to dry.

Fold in chocolate chips.

Fill muffins tins ¾ full.

Once baked transfer to wire rack.

Storage tips

To keep your delicious muffins fresh, store them in an airtight container at room temperature for up to 3 days.

If you want them to last longer you can store them in the fridge for up to 5 days.

If you want to enjoy them later, freeze them in a single layer, with parchment paper between each layer. Remove them from the freezer and allow them to come to room temperature before serving or re-heat them in the microwave for a warm, just baked taste.

Perfect for any occasion

These chocolate chip muffins are the ultimate quick breakfast, after-school snack, or comforting treat. The rich banana flavor and delicious chocolate chips make them absolutely irresistible. 

Whether you bake them as is or get creative and add some chocolate chips on top or sliced bananas, these muffins will always be a hit!

Happy baking! Let me know in the comments if you added some more creativity to these!

More Breakfast Recipes

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Banana Muffin Recipe With Sour Cream

Recipe by The Happy HomemakerCourse: BreakfastDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

20

minutes

A delicious recipe for a quick snack or breakfast on a busy morning.

Ingredients

• 1 ¾ cup all purpose flour

• ¾ tsp. baking soda

• ¼ tsp. salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, room temperature

• ¼ cup sour cream, room temperature

• 1 cup mashed bananas

• 1 tsp. vanilla extract

• 1 cup semi sweet chocolate chips

• *Its not mandatory that ingredients are room temperature, but it does make a difference

Directions

• Preheat oven to 400 f. Line a muffin tin with muffin liners or lightly grease each cup. Set aside.
• In a separate bowl, whisk the all purpose flour, baking soda, and salt. Set aside.
• Mash bananas in another bowl until smooth and set aside.
• In a large bowl, beat the butter and sugar with the electric mixer until light and fluffy.
• Add in one room temperature egg, mix, then scrape down the sides of the bowl.
• Add the second egg and mix until smooth.
• Next, mix in the sour cream and bananas until fully combined.
• Add vanilla extract, mix.
• Sift the dry ingredients over the wet ingredients, folding gently with a rubber spatula. Be careful not to over mix, Leave a little flour unincorporated before adding the chocolate chips
• Gently fold in the chocolate chips.
• Scoop the muffin batter into the prepared muffin pans, filling each cup about ¾ full. If desired, top each muffin with extra chocolate chips and/or a thin banana slice.
• Bake for 20-22 minutes. (Check at the 20 minute mark so you don't over bake them). Muffins are done when a tooth pick inserted in the center comes out clean or with a few moist crumbs.
• Let them cool for 2-3 minutes in the muffin tray, then transfer them to a wire rack to cool completely or enjoy them warm.

Notes

• Cool completely before storing.