These muffins taste like they came straight from a bakery! They are soft and fluffy sour cream banana muffins with a perfect sugary crisp top. The perfect breakfast or on-the-go snack.
If you've got browning bananas on your counter, you have to try these muffins!
It is soft, fluffy, rises beautifully, and comes together SO easily every. single. time.
This is a recipe you’ll find yourself making over and over again. The base of the muffins is made with sour cream, so you already know that they are extra moist (sorry not sorry) and stay like that for days!
For more banana recipes, try Strawberry Banana Bread Muffins, Condensed Milk Banana Bread Bars, and Banana Cinnamon Roll Cake.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – AP flour is used for the muffins and cannot be substituted for any other.
Bananas – 2 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
Brown sugar – I used dark brown sugar, but light brown sugar works as well!
Cornstarch – Used to enhance the texture.
Eggs – Must be at room temperature before starting your bake.
Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
Sour Cream – The secret ingredient that makes these muffins so soft and moist! This also stabilizes the muffins and brings out soo much texture.
Step by step instructions
Here is how to make and bake these Sour Cream Banana Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line 2 muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.
Step 2 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
Step 3 – Add in dry ingredients. Toss in flour, cinnamon, nutmeg, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle some white sugar on top.
Step 5 – Bake. Bake the muffins at 425°F for 5 minutes and then lower your oven to 375°F for 15-18 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.
FAQ
Can I use frozen bananas?
Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.
Do I have to add sour cream?
Yes! This is one of the main ingredients in this recipe. If you are looking for a different banana muffin recipe with yogurt or kefir instead, try My Favourite Banana Muffins.
Why do you bake at 2 different temperatures?
The first temperature, 425°F, quickly lifts up the muffin tops to give us that dome we all love. Then, when it goes down to 375°F for the remainder of the baking period, they continue to bake as normal!
Check out more banana recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Sour Cream Banana Muffins
Ingredients
- 1 cup bananas mashed, about 2 medium-sized bananas
- 1 1/4 cups dark brown sugar or light brown sugar
- 1/2 cup oil any flavourless kind works
- 2 eggs room temperature
- 3/4 cups full fat sour cream room temperature
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsps baking powder
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1-2 tbsp white sugar for sprinkling
Instructions
- Preheat the oven to 425℉/220℃ and line your muffin tins with 12 liners. Mash the bananas.1 cup bananas
- In a large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, and dark brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.1 cup bananas, 1 1/4 cups dark brown sugar, 1/2 cup oil, 2 eggs, 3/4 cups full fat sour cream, 1 tbsp vanilla
- Toss in flour, cinnamon, nutmeg, salt, cornstarch, baking powder, baking soda, and salt. Using a spatula, mix until just completely combined.2 1/2 cups all-purpose flour, 2 tsps baking powder, 1/4 tsp salt, 1 tbsp cornstarch, 1 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1 tsp baking soda
- Evenly divide the batter between 16 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle some white sugar on top.1-2 tbsp white sugar for sprinkling
- Bake the muffins at 425℉ for 5 minutes, then lower the oven to 375°F and bake for 15-18 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
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