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