Banana Sour Cream Muffins

Need an idea for your Saturday breakfast?

My little guy peeled a mushy banana and it fell apart in his hands. He sobbed for me to fix it. And because sometimes life hands you mushy bananas that won’t stick back together, you have no choice but to make muffins.

I looked to my favorite recipe for Blueberry Muffins to make this recipe. Don’t be tempted to skip out on the cinnamon and sugar topping for these muffins. They need it.

Banana Sour Cream Muffins


For muffins:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 egg
1/4 cup melted unsalted butter
3/4 cup sour cream
1/2 cup mashed bananas (about 1 large)
1 tsp. vanilla extract

For topping:
1/4 cup melted butter
1/2 cup (or so) sugar
1/4 tsp. ground cinnamon


Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line it with paper baking cups.

In a large bowl, whisk flour, baking powder, and salt together. Set aside.

In a separate bowl, lightly whisk egg and add sugar. Continue whisking until thick. Add the melted butter in two or three additions. Whisk in the sour cream in two additions, followed by the mashed banana. Add the vanilla.

Make a well in the center of the dry ingredients and add the wet ingredients; gently fold with a spatula, being careful not to overmix.

Divide the batter between the muffin cups. Bake for 25-30 minutes, or until a cake tester comes out clean and the tops are lightly golden.

For topping:
While the muffins are still warm, dip the tops in the melted butter and then into the cinnamon and sugar. Let cool completely on a rack.

Makes 12.

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  1. Well, you don’t have to…

    My husband’s aunt told me that it’s best to wait until you have to squeeze the banana out of the peel like toothpaste. Like until you think it’s almost rotten. She swears by that. I’ve done that, and I’ve used one that’s still yellow.

    You’ll be fine. :)

  2. I love the idea of sour cream in the muffins. I love dense, moist cakes and muffins, and I bet the sour cream would do the trick.

    I put sour cream in a cake mix cake last week and it made the texture and moist-ness way better.

    Thanks for a beautiful blog!

    –Susan Hayward

  3. Oooooh! I have a couple bananas on my counter and they are volunteering to be used for such a yummy recipe! I’m trying these tomorrow morning. I think I’ll actually want to get out of bed for these…

  4. I made these muffins yesterday and they are sooo good. I love the moist sour creamyness. Hmm! This is way better than the recipe I usually use – I’m never going back! How do you think your recipe would work in loaf form rather than muffins? What would you change if you were doing in as a loaf? I’d like to try it that way…thanks!!! see you thursday!

  5. Oh, these were fantastic! I made them for a big family brunch. I put chocolate chips in them (the kids love chocolate chips in banana muffins) so I skipped the cinnamon topping, but I did sprinkle raw sugar over the batter and they were beautiful.

  6. Made these tonight and I may have overmixed, but I just couldn’t get all the flour incorporated! haha. They don’t look like yours, more like a biscuit but still tasted great :)

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