Banana Muffin Recipe with Sour Cream (2024)

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by Sandyon Jan 29, 2018 (updated Mar 2, 2023)

This Banana Muffin Recipe with Sour Cream isa banana muffin recipe delicious for breakfast, brunch, snacks, or holidays (makes 24 muffins).

Friends, I’m feeling nostalgic in the kitchen today, thinking about my mom. It happens from time to time. Quite honestly, rarely does a day go by where I don’t think about mom. It’s probably the Sour Cream Caramel Banana Muffins Recipe that I was making that brought it all on …

Banana Muffin Recipe with Sour Cream

My mom taught me some of her recipes, but Betty Crocker also taught me :) But that was for baking and cooking. When it comes to hosting, I learned firsthand from mom, her personal triumphs, how to use the pressure cooker, how to preserve from the garden, put a roast in the oven on Sunday, and ultimately make a lot of dinner invites to share her cooking with others.

Why we love this recipe

• I love the nostalgia feeling when I smell them baking in the oven.
• They freeze well.
• Delicious served on a breakfast board with your favorite jam.
• Uses up ripe bananas on the counter!

Ingredients for Sour Cream Banana Muffins

• Butter
• Sugar
• Eggs
• Flour
• Baking soda + salt
• Mashed bananas
• Sour cream
• Vanilla
• Pecans
• Ghirardelli Chocolate Caramel Flavored Chips (optional)

How do you baked thisBanana Muffin Recipe with Sour Cream?

1. Prepare pans for 24 muffins (either grease, or add muffin papers).
2. In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
3. Whisk together the flour, baking soda, and salt; combine with the butter mixture.
4. Add the sour cream, bananas, vanilla and pecans; stir well. Gently stir in the chips.
5. Scoop into prepared muffin cups and bake!
6. Cool and serve!

Tips and substitutions:

• These muffins are made with Ghiradelli Chocolate Caramel Flavored Chips, but you can add whatever flavor is your favorite!
• And the fun part of baking muffins is you can make them in seasonal muffin papers (pink for Valentine’s Day), and they are freezable!
• I like to hold the muffin paper in my hand, and then add 1 large scoop. So much easier than trying to scoop it while in the muffin pan (it sticks and gets all messed up).
• Don’t over bake!

If mom were here today, she’d want a black cup of coffee (Folgers would do), and would want a small sweet “nibble” to go with it.I’m not sure why, but when I think of banana bread, I think of mom.

Probably because it’s one of the first recipes she taught me how to bake.

I’ll end with this great quote that I just read … when I think of banana bread recipes or muffin recipes that have been passed down.

No one who cooks cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of menus of cooks present, the wisdom of cookbook writers. –Laurie Colwin

Enjoy!

More muffin recipes to try:

Lemon Ricotta Blueberry Muffins [Two Peas and Their Pod]

Carrot Cake Muffins [Shugary Sweets]

Easy Bran Muffins [Spend with Pennies]

Chocolate Zucchini Muffins [RE]

Banana Muffins with Hemp Hearts [RE]

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originally published on Jan 29, 2018 (last updated Mar 2, 2023)

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