Banana Bread Muffins

4.92 from 67 votes

Banana bread muffins are moist, fluffy and filled with big banana flavor. It's an easy, no mixer recipe that makes perfect banana muffins every time. Using sour cream in the batter makes these extra moist.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Banana Bread Muffins, from scratch, Moist, sour cream

Servings: muffins

Author: Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

2 cups all-purpose flour (250 grams)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup white sugar (100 grams)
1/2 cup brown sugar (105 grams) see recipe notes for less sweet muffins
1/2 cup butter (112 grams) melted
2 large eggs room temperature
2 teaspoons vanilla extract
1/4 cup sour cream* room temperature
3 medium large brown bananas* mashed, or 4 smaller bananas - it should be about 1 1/3 cups mashed
1/2 cup chopped walnuts

Instructions

Preheat the oven to 400F (200C) degrees and line a muffin pan with papers.
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, sour cream and vanilla extract.
Whisk the mashed bananas into the butter mixture.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the bowl.
Gently fold the wet ingredients into the dry ingredients. Do this by hand (not an electric mixer)
Gently fold in the chopped walnuts.
Spoon the batter into the prepared muffin tin, filling each muffin paper to the top. You should end up with 12-14 muffins in total.
Bake for 5 minutes at 400F (200C) degrees. Without removing the pan from the oven, turn the oven down to 375F (190C) and continue baking for 10-12 minutes or until an inserted toothpick comes out clean.

Notes

Sugars: For less sweet muffins, use 1/2 cup white sugar and 1/4 cup brown sugar.
Sour Cream: Sour cream can be replaced with plain Greek yogurt.
Bananas: 3 large bananas should be about 1 1/3 cups mashed.
Oven Temperature: If you're concerned that your oven temperature won't adjust quickly enough after turning it down to 375F (190C) - then I recommend baking the muffins at 375F (180C) for the entire time. They'll need about 18-20 minutes to bake.
Storage: Muffins are best enjoyed the same day that they're baked. Store leftovers in an airtight container at room temperature for up to 3 days. Baked and cooled muffins can be frozen for up to 2 months. Thaw in the fridge.

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