Best Banana Muffin Recipe With Sour Cream
Banana muffins are a classic breakfast treat that many of us love. There's just something about the combination of sweet, fluffy batter and ripe, mashed bananas that makes for a perfect start to any day. And if you're a fan of sour cream, you're in for a treat. This recipe for banana muffins with sour cream is absolutely delicious, and it will quickly become a favorite in your household. Let's dive in and take a closer look at how to make the best banana muffins with sour cream.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1/2 cup sour cream
Instructions:
- Preheat your oven to 350°F. Line a muffin tin with paper liners and set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl using an electric or stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the mashed bananas and sour cream to the bowl and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a cookie scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes:
This recipe makes about 12-14 muffins, depending on how full you fill the muffin cups. If you have extra batter, you can always make a few more muffins or bake it in a separate dish.
These banana muffins with sour cream are perfect for a quick breakfast or snack. They're best served warm, but can be stored in an airtight container at room temperature for up to 3 days. You can even freeze these muffins for up to 2 months, simply wrap them individually in plastic wrap and store them in a resealable freezer bag. When you're ready to enjoy, simply thaw them at room temperature for a few hours or reheat them briefly in the microwave.
Conclusion:
In conclusion, this banana muffin recipe with sour cream is a must-try for any banana lover. The addition of sour cream adds a tangy depth of flavor that perfectly complements the sweetness of the bananas. Plus, these muffins are easy to make and can be enjoyed any time of day. Give this recipe a try and let us know what you think in the comments below!