Ingredients for Sour Cream Banana Choc Chip Muffins
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar (for sprinkling, optional)
- 1 teaspoon baking powder
- ½ teaspoon salt
- Cinnamon
- 1 medium ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 large egg
- ⅓ cup (6 tablespoons) unsalted butter, melted
- ½ cup sour cream
- Semi Sweet Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Banana Choc Chip Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sour Cream Banana Choc Chip Muffins
- Preheat oven to 180°C (350°F). Line a 6-cup muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, melt the butter in the microwave.
- Peel, chop, and mash the banana.
- In a medium bowl, lightly beat the egg. Add the mashed banana, sour cream, and vanilla extract. Stir in the melted butter.
- Whisk the wet ingredients until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the chocolate chips.
- Evenly divide the batter among the prepared muffin cups. Sprinkle with granulated sugar (optional).
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
71g
Fat
34g
Carbs
11g
