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Banana muffins with sour cream feature photo

Banana Muffin Recipe With Sour Cream

A delicious recipe for a quick snack or breakfast on a busy morning.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Serving Size 16 servings

Ingredients

  • 1 3/4 cup all purpose flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 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

Instructions

  • 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 3/4 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.