Sour Cream Banana Muffins
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.
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!