Soft and Moist Banana Nut Muffins with Sour Cream

There’s something special about the smell of warm banana nut muffins drifting through the kitchen. Especially on days when we’re all home.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Keyword: afterschool snack, brunch recipe, muffin recipe

Servings: muffins

Calories: 323kcal

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Kitchen Essentials

Mini Muffin Tins

Rectangle Muffin Pan

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.

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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