Banana Bread Muffins with Sour Cream

These banana bread muffins with sour cream are deliciously soft, moist and light.  It takes almost 30 minutes from preparing to baking these easy muffins!

Today’s recipe is perfect for you if you enjoy my simple banana bread recipe and one bowl chocolate chip banana bread recipe.  These muffins are as moist as them but also lighter which is perfect for breakfast. Below I share the ingredients and what makes them moist and light.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Flour-I use all purpose flour for structure.
• Baking powder and baking soda-In my banana bread recipes, I use only baking soda as a leavener.  When I tried it that way, those muffins were delicious but not light.  In today’s recipe, I cut back a little from baking soda and add baking powder as well.  They become very light.  This is how I use it in my banana oatmeal chocolate chip muffins too.
• Cinnamon-It goes very well with banana.
• Vanilla extract-I use pure vanilla extract.  It adds a nice flavor.
• Salt-It brings the flavors out but if you don’t consume it, you can leave it out.  
• Eggs-They give moisture but also give structure as well. 
• Sugar-I use granulated sugar just as needed which makes these muffins light as well.
• Butter-I use melted butter for moisture. It is unsalted.
• Sour cream-I use full fat. It gives moisture and creates light muffins.
• Walnuts-I add chopped walnuts to the batter.  They complement these muffins so well.
• Bananas-I use 2 large ripe bananas or 4 small ones.  You can think it as 1 cup mashed bananas or just a little more(it can be 1 cup plus 1 to 2 tablespoons).   

Step by step Instructions

First I place flour, baking soda, baking powder, salt and cinnamon in a medium bowl and stir with a whisk. 

I place the bananas in a large bowl and then mash them with a pastry cutter but you can use a fork too.  When I am using a fork, I find slicing the bananas thick first and then mashing it easier.

Next I mix in the melted butter, sour cream and sugar.

I stir in the eggs and then vanilla extract.

I add the flour in 2 batches. First I start with a whisk and then continue with a spatula. Once combined, I add the walnuts and stir with a spatula. 

FinalIy, I fill each 12 cup muffin pan to the top with batter.

I bake for 18-20 minutes or until they are golden brown at the edges and a toothpick that is inserted into the center comes out clean. Once I remove the muffins from the oven, I let them cool 10 minutes in the baking pan before transferring them on a wire rack.

I hope you enjoy these easy banana bread muffins with sour cream!

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!