Banana Muffin Recipe with Sour Cream
This Banana Muffin Recipe with Sour Cream is a 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 this Banana Muffin Recipe with Sour Cream?
- Prepare pans for 24 muffins (either grease, or add muffin papers).
- In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
- Whisk together the flour, baking soda, and salt; combine with the butter mixture.
- Add the sour cream, bananas, vanilla and pecans; stir well. Gently stir in the chips.
- Scoop into prepared muffin cups and bake!
- 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]
Get the Recipe:
Sour Cream Caramel Banana Muffins Recipe
Ingredients
- 1 stick butter, 1/2 cup, softened
- 1 cup sugar
- 2 eggs, beaten
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup mashed bananas, about 3
- ½ cup sour cream
- 1 tsp. vanilla
- ¾ cup pecans, chopped (optional)
- ¾ cup Ghirardelli Chocolate Caramel Flavored Chips, optional
Instructions
- Preheat oven to 350 degrees. Prepare pans for 24 muffins (either grease, or add muffin papers).
- In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
- Whisk together the flour, baking soda, and salt; combine with the butter mixture.
- Add the sour cream, bananas, vanilla and pecans; stir well. Gently stir in the chips.
- Scoop into prepared muffin cups and bake for 20 minutes.
- Cool for 10 minutes; serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
GREAT‼️‼️
Say goodbye to “banana bread” these are the bomb! I will now always make this recipe! Even my hubby who doesn’t usually partake in “muffins” liked them. I made these in the mini form to share with my daughters soccer team. It’s a HIT! Thank you so much! HUGH YUM!
I’ll have to the mini version Andrea :)
These sound really good. I have not heard of the chocolate caramel flavored chips. I will have to look for them :)
Glad you share and have so many happy memories of your Mom.
I also love the quote very encouraging!!!!
xoxo
So good Sandy. I think of my mom often, especially when I’m cooking…even my grandmothers and others who have impacted me and how I choose to entertain and cook. I often think what it would be like if my mom were still here to enjoy this life with us.