- Start by mixing the wet ingredients. Cream the melted butter and sugars in a large bowl, then mix in the eggs, vanilla, and sour cream until just combined.
- Next, stir in the dry ingredients—flour, baking powder, baking soda, and a pinch of salt. Be careful not to overmix!
- Gently fold in the mashed bananas until everything is just combined.
- Scoop the batter into muffin liners, filling them about two-thirds full. Bake until the tops are golden and a toothpick comes out clean, then let them cool on a wire rack before diving in.
Add-Ins
- Chocolate chips. If making chocolate chip banana bread muffins, add 1 cup chocolate chips with mashed banana and then sprinkle 1/2 cup on muffin tops before baking.
- Add-ins. Add in chopped walnuts or pecans for a variation of my banana nut bread, some blueberries for a seasonal variation or coconut for something tropical.
- Warm flavor. Add a pinch of cinnamon.
Baking Tips
- Lighten them up: Swap in Greek yogurt for sour cream and use applesauce instead of butter for a healthier twist (1:1 ratio).
- Avoid overmixing: Stir the batter just until combined to keep the muffins soft and tender.
- Smaller batch. Cut recipe in half to make 12 muffins instead of 24.
- Mini muffin option: Use a mini muffin pan and reduce the bake time to 10–13 minutes.
Ingredients
- ½ cup unsalted butter , softened (1 stick)
- 1 cup granulated sugar
- ⅓ cup light brown sugar , packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt or fine sea salt
- 1 ¼ cups ripe banana , mashed (about 3 medium bananas)
Optional: 1 1/2 cups semisweet or milk chocolate chips
Instructions
- Prep. Preheat the oven to 375°F. Line two muffin tins with paper liners. Spray with nonstick spray.
- Cream butter and sugar. In a large bowl using an electric mixer, cream together 1/2 cup butter and 1 cup granulated sugar and 1/3 cup brown sugar. Add 2 eggs, 1 teaspoon vanilla and 1 cup sour cream and stir just until combined.
- Add dry ingredients including 2 1/4 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon salt. Slowly combine with the wet ingredients and stir with a wooden spoon just until combined. Do not over mix. Fold in 1 1/4 cups mashed banana and 1 cup of chocolate chips (if adding).
- Fill the muffin liners 2/3 of the way full. If adding chocolate chips, sprinkle the remaining 1/2 cup evenly over the top of the muffins.
- Bake for 18-20 minutes, or until lightly browned and a toothpick comes out clean. Transfer muffins to a wire rack to cool.
