I’m laughing as I’m writing this Sour Cream Banana Muffins post because my kids just said, “You can only make that much?! It’s going to be gone before dad gets home.” And yes, that’s all I can make because I don’t have anymore bananas….geez. So I’m guessing that this Sour Cream Banana Muffins recipe is going into the “keep” recipe pile.
If your house is like ours, we always end up with two or three overripe bananas. Usually, I’ll slice up the bananas before it gets too overripe and freeze them for smoothies. However, these two were pushed behind my rice cooker and too soft to slice up. So what better thing to make than Sour Cream Banana Muffins? YUM!
Sour Cream Banana Muffins
- 1/2 cup softened butter
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup oil
- 1 tsp. vanilla
- 1/2 cup sour cream
- 2 tsp. cinnamon
- 1/2 t. nutmeg
- 1 1/2 cup mashed overripe bananas (about three)
- 1/2 cup chopped walnuts (optional)
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/3 cup brown sugar
- 3 T. flour
- 1/8 tsp. cinnamon
- 2 T. cold butter
- Preheat oven to 350 degrees.*
- Line muffin pan with silicone or paper muffin liners. Set aside.
- In a large bowl, cream together butter, sugar, eggs till smooth.
- Add in oil, vanilla, sour cream, cinnamon, nutmeg, nuts, and mashed bananas to butter mixture. Stir till all ingredients are incorporated evenly.
- In a smaller separate bowl, mix flour, baking soda, and salt together.
- Add the flour mixture to the banana mixture. Stir just until dry ingredients are incorporated into wet mixture.
- Pour approximately 2 large T. of batter into each muffin cup or 3/4 way full. Set aside.
- Prepare topping by combining sugar, flour, and cinnamon in a bowl. Cut cold butter into dry ingredients until crumbly.
- Sprinkle enough topping onto each muffin to just cover the tops.
- Bake in oven for 15-18 minutes.