Ingredients for Banana Muffins With Sour Cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup semisweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
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How to Make Banana Muffins With Sour Cream
- Preheat oven to 375°F (190°C). Grease a 12-cup jumbo muffin tin or 24-cup standard muffin tin.
- Whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and ¾ cup granulated sugar in a large bowl.
- In a separate bowl, cream together: ½ cup (1 stick) unsalted butter, softened, and ¾ cup packed light brown sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 cup sour cream until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 cup chocolate chips and ½ cup chopped walnuts (optional).
- Fill muffin cups about ¾ full using an ice cream scoop or spoon.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Jumbo muffins may take a few minutes longer.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
93g
Fat
38g
Carbs
19g
