Sour Cream Banana Bread Muffins Recipe
These Sour Cream Banana Bread Muffins are moist and fluffy with a perfectly domed top. Made with ripe bananas, and sour cream to create a moist texture. The cinnamon flavor is present but not too strong. Banana muffins are a great way to start the day, especially if you’re on-the-go.
There’s nothing more disappointing than baking muffins that come out dry and barely rise above the muffin liner. These Sour Cream Banana Muffins are beyond delicious and easy-to-make too. My favorite part is that these muffins have a PERFECTLY domed bakery-style muffin top!
Ingredient Notes and Substitutions
Scroll down to the recipe card to see the full list of ingredients and their measurements.
- All Purpose Flour – Any brand will work, however, my favorite is the King Arthur Flour brand. If you want to make this recipe, gluten-free, use this Gluten Free All Purpose Flour, swapping at a 1:1 ratio.
- Ground Cinnamon – Adds a warm and comforting spice flavor to the muffin batter.
- Baking Powder and Baking Soda – Both are used in this muffin recipe to reach the ultimate height and create that bakery-style muffin dome on top. The baking soda is added as it is activated by the sour cream. However, the baking powder gives it that extra lift.
- Banana – Make sure that the banana is very ripe. You not only want to be able to mash it easily but the more ripe it is the sweater it is.
- Eggs – Large-sized eggs are used for this sour cream banana muffin recipe
- Sour Cream – Needed to activate the baking soda. Makes the muffins extra moist, fluffy and have a slight tang in the flavor.
- Vanilla Extract – You could also use vanilla paste, swapping at a 1:1 ratio.
- Granulated Sugar – While you get some sweetness from the banana, the granulated sugar helps to bring out just the right amount of sweetness in these muffins. Making them perfect for a sweet breakfast, brunch or afternoon snack.
Tips for Fluffy and Moist Bakery Style Muffins
Believe it or not, there are a few things you can do to make your muffins extra moist and fluffy when they come out of the oven.
While this is optional, one of the most important things you can do when baking muffins is to bake them in every other muffin mold. Meaning, there shouldn’t be a muffin directly next to another. This gives the muffins more air space to rise, retain moisture and create that bakery-style muffin top.
My other trick for fluffy and moist muffins is to not over-mix the batter. When you over-mix the batter, it can cause the muffins to have a dry/tough texture. To avoid this, mix just until combined then check the muffins with a toothpick to know when they are done baking!
How to Make Sour Cream Banana Bread Muffins
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
- Make the muffin batter
- Let the batter rest and preheat the oven
- Bake, specific instructions in the recipe card below
- Remove from oven and let cool slightly
- Enjoy!
Frequently Asked Questions
Yes! I would stick to adding chocolate chips/chunks, nuts, fresh fruit or nut butters to the mix.
I would avoid adding any frozen fruit as that would change the consistency of the batter.
I suggest using regular all purpose flour at a 1:1 ratio. Substituting any other flour will impact the rise and texture of these muffins.
Two things! The sour cream, baking soda and baking powder ratios all contribute to a fluffy muffin texture. Also, making sure you do not over-mix the batter.
The muffins are fully baked when you stick a toothpick in the middle and it comes out clean. Visually, the edges and top of the muffin should be a light golden brown.
Store these muffins in an airtight container for up to 3 days at room temperature or in the fridge for 7 days.
If you’d like to store them for longer, freeze them in a freezer-safe container for up to 1 month!
Sour Cream Banana Bread Muffins
Ingredients
- 3 medium bananas, mashed
- 1/2 cup salted butter, melted and cooled slightly
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour, or gluten free all purpose flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
Instructions
- Mash the bananas
- Combine all of the wet ingredients into a bowl using a whisk until fully combined
- Add in the flour, baking powder, baking soda and ground cinnamon
- Fold into the batter until just combined
- Rest the batter for 30 minutes
- While the batter is resting, preheat the oven to 400 degrees F
- (Optional) Line a muffin tray in every other slot with muffin wrappers, this allows the muffins to rise nice and high. You will need two muffin trays for this method or do two rounds of baking
- Use a 2 tbsp cookie scoop to fill the muffin liners. The batter should reach almost to the top
- Bake in the oven for 5 minutes
- Reduce the oven temperature to 350 degrees F and bake for additional 8-11 minutes (or until a toothpick comes out of the center clean)
- Once done, remove from the oven
- Let cool for 5-10 minutes then transfer to a cooling rack
- Enjoy!
Exactly what I was looking for, appreciate it for putting up.
So happy to hear you enjoyed! Thank you 🙂
I just noticed that in the beginning of this post you point out that egg is an ingredient that is used in the recipe, yet in the recipe description, egg is not in the list. I jumped straight to the recipe and so made this without any eggs. They didn’t come out quite so fluffy ( I’m assuming it is because I left out the egg) as your picture but fortunately my family still liked the taste of it. However, I would really like to know how many eggs this recipe calls for. Thanks!
UPDATE: THE RECIPE USES 2 EGGS AS INSTRUCTED IN THE RECIPE CARD (THE 1 EGG WAS FOR AN OLDER VERSION OF THIS RECIPE)
Hi Lorelyn,I apologize for that! The recipe should be updated now and uses 1 egg! I hope you give them another chance and enjoy 🙂These were the first gluten free muffins my family ever liked. Thank you, they were delicious! 🤗
This is so easy and delicious. It is perfect for breakfast or even afternoon snack for the kids.
My mouth is watering! Inspiring recioe!
What a a great recipe! Sounds like a winner!
You had me at streusel topping! Perfect for Thanksgiving morning.
Do u use 2 eggs or 1. U said 2 in recipe and 1 in the comments
Use 2 eggs! That 1 egg was for an older version of this recipe.
These actually turned out great. I’ve been baking for years and I have never let my batter set for 5 minutes before adding to my muffin pans.
Love that it has sour cream. We always have some left in the container.
This recipe is now my go to for banana muffins. I’ve always have the bottom of a sour cream container leftover in the fridge. My first try I thought it tasted like too much baking powder and baking soda as they tasted funky to me must not have incorporated them enough in the dry ingredients as they tasted funky second attempt they turned out great.
To change it up I sprinkled brown sugar on top before baking and it gave it a nice crusted sweet finish. Enjoy
Your recipe calls for two eggs, but based on comments already posted I am assuming you use only one egg. Hopefully that is correct. I am getting ready to put them in the oven now!🙂
That was an older version of the recipe back in 2022, I’ve added a note that the recipe has recently been updated and does use two eggs. Hope it turned out okay!