Sour Cream Banana Muffins
Sour cream banana muffins are soft, moist, and full of banana flavor. They're studded with toasted pecans add topped with buttery crumb topping. They're made with pantry friendly ingredients in less than 45 minutes!
Servings: 12 Muffins
Calories: 356kcal
Equipment
Ingredients
Crumb Topping
- 3½ tablespoons unsalted butter
- ½ cup all purpose flour
- ¼ cup light brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Sour Cream Banana Muffins
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 ripe bananas mashed
- 1/2 cup brown sugar light or dark, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup full fat sour cream room temperature
- ½ cup pecans toasted, coarsely chopped (optional)
Instructions
- Preheat oven to 350 F. Line a 12 count muffin pan with paper liners. Set aside.
- Toasting the pecans is optional, but recommended. Spread pecans on a baking sheet lined with parchment paper. Bake 8-10 minutes, stirring once. Remove from oven and allow to cool. Once cooled, coarsely chop pecans and set aside.
- While the pecans are toasting or cooling, prepare the crumb topping. Combine the melted butter, flour, sugars, and cinnamon in a medium bowl. Set in the fridge to chill while you prepare the batter.
- Mash the bananas and stir to combine with 1/4 cup of brown sugar. Set aside.
- In a medium-sized bowl, whisk to combine the all-purpose flour, baking soda, and salt.
- In a large bowl of an electric mixer fitted with a paddle attachment or using a handheld mixer, beat the butter, granulated sugar and remaining brown sugar for about 2 minutes or until well combined. Mix in the eggs, one at a time followed by the vanilla. Mix in the sour cream.
- Mix in the banana mixture. Use a rubber spatula to fold in the dry ingredients only until well combined. Stir int he toasted chopped pecans til just incorporated. Do not overmix.
- Take the crumb topping out of the fridge. Use a fork to break it up if it's hardened together. Break it into some medium and smaller bits. If any parts of the crumble are very small crumbs, press them together with your fingertips into little balls.
- Use an ice cream scoop or a 1/4 cup measuring cup to fill each muffin cup to almost full to the top with batter. Discard any extra batter. Sprinkle the streusel evenly on top.
- Bake at 350 F for 18-22 minutes or until a toothpick comes out clean when inserted in the middle of a muffin. Set the pan on a rack for 5 minutes then remove muffins from pan and set muffins on a wire rack to cool.
Notes
Chocolate Chips: For a chocolatey version, add some chips to the batter after the dry and wet ingredients are combined. Sprinkle a few extra chocolate chips on top of the muffins right before baking.
Avoid overmixing: Fold in the dry ingredients and pecans until just combined. Overmixing can make the muffins tough.
Filling muffin cups: Fill the muffin cups to the top. I use an ice cream scoop to do this because it results in even muffins. It also makes scooping the batter a little less messy! If you don’t have an ice cream scoop, use a 1/4 cup measuring cup.
Storage: Store leftover banana muffins with sour cream in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy them at room temperature or warm them for a few seconds in the microwave.
Nutrition Information: The nutritional information provided is an estimate per serving. Accuracy cannot be guaranteed.
Nutrition
Serving: 1muffin | Calories: 356kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 256mg | Potassium: 192mg | Fiber: 2g | Sugar: 27g | Vitamin A: 460IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
