Sour Cream Banana Bread Muffins are the perfect way to start the day. These classic muffins are bakery-worthy, easy to make, the perfect texture AND delicious!

Banana Muffins in the muffin tray.

There’s nothing more disappointing than baking muffins that come out dry and sink in the middle.

However, my favorite part about a muffin is the muffin top. I love it when muffins have an edge that hangs over. I always save it for last.

And these muffins have the most PERFECT muffin top!

I share below what makes these Sour Cream Banana Bread Muffins so moist and fluffy.

These muffins are beyond delicious and easy to make.

Main Ingredients

Ingredients measured out in bowls to make banana muffins.

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.

One of the most important things when baking muffins is to bake them in every other muffin liner. There shouldn’t be a muffin directly next to anoter.

This gives the muffins more space to rise, stay moist and create a perfect muffin top.

My other trick for fluffy and moist muffins is to not overmix the batter. When you overmix 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

  1. Mash the bananas
  2. Combine all of the wet ingredients into a bowl using a whisk until fully combined
  3. Add in the flour, baking powder, baking soda and ground cinnamon
  4. Fold into the batter until just combined
  5. Rest the batter for 30 minutes
  6. While the batter is resting, preheat the oven to 425 degrees F
  7. (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
  8. Use a 2 tbsp cookie scoop to fill the muffin liners. The batter should reach almost to the top
  9. Bake in the oven for 7 minutes 
  10. Reduce the oven temperature to 350 degrees F and bake for additional 8-10 minutes (or until a toothpick comes out of the center clean)
  11. Once done, remove from the oven
  12. Let cool for 5-10 minutes then transfer to a cooling rack
  13. Enjoy!
Wet ingredients in a large mixing bowl.
Melt the butter
Wet ingredients in a large mixing bowl.
Then add the other wet ingredients to the bowl
Wet ingredients mixed together in a large mixing bowl.
Whisk until combined
Wet ingredients in a large mixing bowl.
Mash the bananas and mix into the wet ingredients
Wet ingredients mixed together in a large mixing bowl with flour on top.
Add the flour
Wet ingredients mixed together in a large mixing bowl with the dry ingredients on top.
And the baking powder, baking soda and ground cinnamon
Banana Muffin batter resting in a large mixing bowl.
Fold into the batter until just combined
Banana muffin batter in muffin liners.
After resting the batter, transfer to the muffin liners
Baked muffins in a muffin tin.
Bake
Holding a banana muffin in my hand.
Enjoy!

Frequently Asked Questions

Can I add mix-ins to the batter?

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.

What other flours can be used instead of gluten free flour?

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.

What is the secret to making this batter so fluffy?

Two things! The baking powder and not overmixing the batter. It works like a charm every time.

How do I know when the muffins are fully baked?

The muffins are fully baked when you stick a toothpick in the middle and it comes out clean.

What is the best way to store these muffins?

Store these muffins in an airtight container for up to 3 days at room temperature. Leave a corner of the container open for airflow.

If you’d like to store them for longer, freeze for up to 1 month!

Banana muffins in a platter with one broken in half to show the inside texture.
Banana Muffins in the muffin tray.
5 stars (4 ratings)

Sour Cream Banana Bread Muffins

Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Yield: 12 muffins
Sour Cream Banana Bread Muffins are the perfect way to start the day. These classic muffins are bakery-worthy, easy to make, the perfect texture AND delicious!
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Ingredients
 

  • 3 medium bananas, mashed
  • 1/2 cup salted butter, melted
  • 1/4 cup sour cream
  • 2 eggs
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups all purpose flour, or gluten free all purpose flour
  • 1 1/2 tsp baking powder
  • 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 425 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 7 minutes
  • Reduce the oven temperature to 350 degrees F and bake for additional 8-10 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!

Nutrition

Serving: 1muffin, Calories: 174kcal, Carbohydrates: 24g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 50mg, Sodium: 309mg, Potassium: 143mg, Fiber: 1g, Sugar: 4g, Vitamin A: 326IU, Vitamin C: 3mg, Calcium: 46mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: banana muffin recipe, Banana Muffins, banana recipes, muffin recipe, muffins, sour cream, sour cream banana bread muffins

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