There’s something special about the smell of warm banana nut muffins drifting through the kitchen. Especially on days when we’re all home.
When I’m trying to use up a few overripe bananas on the counter I turn to recipes like this. These soft and moist banana nut muffins are one of my favorite “use-what-you-have” bakes, and they always disappear fast.
The secret ingredient? Sour cream.
It gives every muffin a tender texture and a rich, moist crumb that never turns dry, even the next day. Combine that with sweet mashed bananas and a handful of crunchy nuts, and you’ve got a recipe that feels both classic and extra cozy.
Whether you’re baking for family breakfast, filling lunchboxes, or stocking the freezer for busy weeks, this recipe is simple, reliable, and incredibly satisfying.
Why These Banana Nut Muffins Always Turn Out Perfect
- The blend of mashed bananas, brown sugar, and sour cream ensures a tender, moist crumb every time.
- Using melted butter adds depth but keeps the prep simple. You only need one large bowl for mixing.
- Baking soda reacts beautifully with the acidity in sour cream for tall, fluffy muffin tops.
- Because the batter is slightly thick and wet, the muffins never come out dry, even the next day.
Soft and Moist Banana Nut Muffins with Sour Cream
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Kitchen Essentials
Ingredients
- 1 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 3 Large Bananas Overripe bananas work best, mashed
- ½ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- ½ Cup Butter melted
- ½ Cup Sour Cream or Greek yogurt
- 2 Large Eggs room temperature
- 1 Teaspoon Vanilla Extract
- ¾ Cup Walnuts chopped or nuts of your choice
- ½ Cup Chocolate Chips optional
Instructions
- Preheat your preheated oven to 350°F. Line a muffin pan with muffin liners or lightly grease a prepared muffin tin.
- In a large bowl, mash the overripe bananas with a fork or potato masher until smooth. A few small lumps are fine.3 Large Bananas
- Add the melted butter, sour cream, eggs, vanilla extract, brown sugar, and granulated sugar. Beat with a whisk or electric mixer at a medium speed just until combined. Avoid overmixing. Too much mixing causes tough muffins.½ Cup Brown Sugar, ¼ Cup Granulated Sugar, ½ Cup Butter, ½ Cup Sour Cream, 2 Large Eggs, 1 Teaspoon Vanilla Extract
- Add the dry ingredients: flour, baking soda, and salt and stir together a bit before incorporating into the wet ingredients.1 ½ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula until you see only a few streaks of flour remaining. The batter should be slightly lumpy and somewhat thick. This is normal for wet batter.
- Fold in the cup nuts, plus chocolate chips if you want a banana chocolate chip muffins variation.¾ Cup Walnuts, ½ Cup Chocolate Chips
- Spoon batter into muffin cups. Divide the batter evenly among the paper muffin cups. Fill each about ¾ full for tall bakery-style muffins.
- Bake 18–22 minutes, or until the top of the muffin springs back when lightly touched and a toothpick inserted into the center of a muffin comes out clean.
- Let the individual muffins cool in the tin for a couple of minutes, then transfer to a wire rack to cool completely.
Your Own Private Notes
Notes
Helpful Tips for Moist, Bakery-Style Muffins
- Use overripe bananas with plenty of brown spots. This creates the best flavor and sweetest muffins.
- Use room temperature eggs. They blend smoothly into the wet ingredients so the batter stays light.
- Fold the flour mixture gently into the batter until the streaks of flour disappear. Overmixing = tough muffins.
- Use sour cream or Greek yogurt for the moistest crumb.
- Melted butter gives richer flavor, but vegetable oil or olive oil make slightly lighter muffins.
- Let the batter rest a couple of minutes before baking for taller muffin tops.
- Always bake in a preheated oven for consistent rise.
Nutrition
Delicious Variations to Try
These banana nut muffins are incredibly flexible, and you can tailor them to whatever you have on hand. Here are some reader-favorite twists:
• Extra Nutty Muffins
Double the chopped walnuts or mix in pecans, almonds, or even macadamia nuts for a richer, nutty flavor.
• Banana Chocolate Chip Muffins
Add a handful of chocolate chips for a muffin similar to chocolate chip banana bread. A kid-favorite variation.
• Whole Wheat Banana Muffins
Swap in ½ cup whole wheat flour for a deeper flavor and heartier texture without drying out the crumb.
• Bakery-Style Muffins
Sprinkle coarse sugar and crushed nuts over the top of the muffin before baking for tall, golden, café-style muffins.
• Maple Banana Muffins
Add a tablespoon of maple syrup for a cozy flavor boost.
• Chocolate Swirl Version
Stir in a spoonful of cocoa powder and swirl gently. Perfect for chocolate lovers.
How to Store Banana Nut Muffins
Room Temperature
- Store in an airtight container lined with paper towels.
- Keep in a single layer to protect the tops.
- Cover with plastic wrap or aluminum foil to avoid drying.
- Stays fresh 2–3 days.
Freezer Storage
- Wrap individual muffins in plastic wrap.
- Place in a freezer bag, removing excess air.
- Freeze up to 2 months.
- Thaw at room temperature or warm in the microwave.
Reheating & Serving
Warm muffins taste amazing with:
- a swipe of butter
- a drizzle of maple syrup
- a cup of coffee on a busy morning
These soft and moist banana nut muffins with sour cream are a perfect way to use up overripe bananas. With a tender crumb, a hint of vanilla, and crunchy nuts, they’re a bakery-style treat you can make at home in about 30 minutes.
Whether you enjoy them fresh, store them in an airtight container, or freeze a few in a freezer bag for later, these muffins are always a hit.
My family loved this!