Moist Banana Nut Muffins Made with Sour Cream

5 from 1 vote

Moist Banana Nut Muffins Made with Sour Cream

There’s just something comforting about warm and moist banana nut muffins fresh from the oven. Around here, this is one of my favorite ways to use up overripe bananas with those brown spots that seem to appear overnight. Adding sour cream to the batter gives these banana nut muffins the moist crumb and tender texture I love. Never dry, never tough.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Keyword: 30 minute recipe, bakery recipe, Breakfast Recipe, brunch recipe, easy recipe, muffin recipe, sweet breakfast

Servings: muffins

Calories: 287kcal

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Equipment

Measuring cups

Muffin Tin

Muffin Liner

Ingredients

1 ½ Cups All-Purpose Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
3 Large Bananas Overripe bananas work best, mashed
½ Cup Brown Sugar
¼ Cup Granulated Sugar
½ Cup Butter melted
½ Cup Sour Cream or Greek yogurt
2 Large Eggs room temperature
1 Teaspoon Vanilla Extract
¾ Cup Walnuts chopped or nuts of your choice
½ Cup Chocolate Chips optional

Instructions

Preheat oven to 350°F. Line a 12-cup muffin tin with paper muffin cups.
In a large bowl, mash bananas.
3 Large Bananas
Add brown sugar, granulated sugar, melted butter, sour cream, eggs, and vanilla. Mix until combined.
½ Cup Brown Sugar, ¼ Cup Granulated Sugar, ½ Cup Butter, ½ Cup Sour Cream, 2 Large Eggs, 1 Teaspoon Vanilla Extract
Whisk in dry ingredients flour, baking soda, and salt. Mix gently until just combined. (When using just one bowl, I like to add the flour, then the baking soda, and salt and give the dry ingredients a quick whisk to incorporate the dry ingredients a little before mixing with the banana mixture).
1 ½ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
Fold in nuts and chocolate chips, if adding.
¾ Cup Walnuts, ½ Cup Chocolate Chips
Spoon the batter into the prepared muffin tin.
Bake 18–22 minutes, until edges are golden and center tests clean.
Cool in the pan briefly; move to a wire rack. Enjoy warm or at room temperature.

Notes

Helpful Tips and Flavor Variations

Use overripe bananas with lots of brown spots for the best flavor.
Don’t overmix. This creates tough muffins.
If the batter seems too thick, let the batter rest 5 minutes; it will hydrate.
For extra height, bake at 400°F for the first 5 minutes, then lower to 350°F.
Love deeper flavor? Add a tablespoon of maple syrup.
Using whole wheat flour? Replace just ½ cup regular flour to keep the moist crumb.
Coconut & Macadamia. Add chopped macadamia nuts and a sprinkle of coconut flakes for a tropical twist.
Want banana chocolate chip muffins? Add ½–1 cup chocolate chips.

Nutrition