Description
These moist and fluffy banana muffins are made with ripe bananas, a mix of butter and sour cream for richness, and just the right touch of cinnamon. Perfect for breakfast or a snack!
Ingredients
3 very ripe bananas, mashed
1/3 cup melted butter or vegetable oil
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup sour cream or Greek yogurt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
1. Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease with butter.
2. In a large bowl, mash the bananas until mostly smooth. Add melted butter, brown sugar, egg, vanilla, and sour cream. Whisk until combined.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. Add the dry ingredients to the wet mixture. Gently fold together using a spatula until just combined. Do not overmix.
5. Scoop batter into muffin cups, filling each about 2/3 full.
6. Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and continue baking for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
7. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use bananas with plenty of brown spots for the best flavor and natural sweetness.
A mix of butter and sour cream gives these muffins a rich, moist texture.
Don’t overmix the batter—it’s okay if a few lumps remain.
Start baking at high heat to get domed, bakery-style muffin tops.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American