These muffins are great to bake if you have leftover bananas laying around. They are very fluffy banana muffins with a buttery streusel top.
These muffins are very soft and delicious! The muffin batter comes together in one bowl.
For more banana recipes, try One Banana Banana Bread, One Banana Muffins, and Oatmeal Chocolate Banana Muffins.
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 – This 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 the muffins very soft and moist! Sour cream also stabilizes the muffins.
Step by step instructions
Here is how to make and bake these Sour Cream Banana Streusel 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 16 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.
Step 2 - In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
Step 3 - Mix dry ingredients.In a large bowl add in flour, cinnamon, nutmeg, salt, cornstarch, baking powder, baking soda, and salt. Using a spatula, mix until just completely combined. Set aside.
Step 4 – 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 5 – Add in dry ingredients. Mix until just completely combined, do not over-mix!
Step 6 – Scoop. 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 a handful of streusel on top.
Step 7 – Bake. Bake the muffins at 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 a few days in an airtight container!
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 if you're using frozen bananas, you have to strain the liquid out of the bananas. When bananas thaw, they let out a lot of liquid. Make sure you strain this liquid before mashing and measuring out your bananas.
Do I have to add the streusel?
No, it tastes so good though so I highly recommend!
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Sour Cream Banana Streusel Muffins
Ingredients
For the muffins
- 1 cup ripe bananas mashed, about 2 large bananas
- 1 1/3 cup dark brown sugar or light brown sugar
- 1/2 cup oil any flavourless kind works
- 2 large eggs room temperature
- 3/4 cups full fat sour cream room temperature
- 2 tsps vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 2 tsps cornstarch
- 2 tsps cinnamon
- 1/8 tsp nutmeg optional
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp butter cold
- 1/3 cup white sugar
Instructions
- Preheat the oven to 375℉ and line your muffin tins with 12 liners. Mash the bananas.1 cup ripe bananas
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.5 tbsp butter, 1/3 cup white sugar, 3/4 cup all-purpose flour
For the muffins
- In a large bowl add in flour, cinnamon, nutmeg, salt, cornstarch, baking powder, baking soda, and salt. Using a spatula, mix until just completely combined. Set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps baking powder, 1/2 tsp salt, 2 tsps cornstarch, 2 tsps cinnamon, 1/8 tsp nutmeg
- 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 ripe bananas, 1 1/3 cup dark brown sugar, 1/2 cup oil, 2 large eggs, 3/4 cups full fat sour cream, 2 tsps vanilla
- Combine the dry ingredients with the wet until just combined using a spatula. Don't over-mix!
- 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 a handful of streusel on top.
- Bake the muffins at 375℉ 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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