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Overhead shot of a close of up stacked sour cream banana muffins.

Sour Cream Banana Muffins

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5 from 1 review


These Sour Cream Banana Muffins are made with 2 bananas and sour cream for a moist and tender breakfast treat. Made with basic ingredients and a couple of mixing bowls, you'll have breakfast on the table in 35 minutes.


  • 130 g (1 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 190 g (3/4 cup) mashed ripe bananas, about 2 medium bananas
  • 55 g (1/4 cup) melted butter
  • 110 g (1/2 cup) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 80 g (1/3 cup) sour cream, at room temperature


  1. Preheat the oven to 350°F/177°C. Line a standard muffin pan with 9 cupcake liners.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk the banana, melted butter, sugar, egg, vanilla, and sour cream until evenly combined.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold together until combined.
  5. Scoop the batter into the liners, filling to the top.
  6. Bake for 20-25 minutes, or until lightly golden brown and a toothpick inserted into the center of the muffins comes out mostly clean.
  7. Allow the muffins to cool for 5 minutes in the hot pan before transferring to a wire cooling rack.


Storage: Place completely cooled muffins in an airtight container. Add a paper towel layer on top to absorb excess moisture. Cover and store at room temperature for up to 4 days, changing the paper towel as needed.

Freezer:  Store completely cooled muffins in a freezer-safe container or resealable bag and freeze for up to 3 months.

Mini muffins: Bake in a mini muffin pan for 7-10 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking