Add these sour cream banana bread muffins to your breakfast or snack menu, your family will thank you! This recipe is packed with flavor and conveniently makes 21-24 muffins for you to freeze and use for weeks.

The addition of sour cream makes these muffins moist and flavorful, and they’re a great after school or sports snack for kids who need a grab-and-go treat!

If you love banana bread, you definitely need to try our favorite banana bread recipe! This loaf is so delicious and disappears quickly every time I make it. Looking for other sweet loaf recipes? This sour cream swirl bread is absolutely fantastic!

Ingredient list for Sour Cream Banana Bread Muffins:

1 stick butter 8 tablespoons room temperature
1 cup granulated sugar
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
1/2 cup sour cream greek yogurt may be substituted
1 1/2 cups all-purpose flour
1/4 teaspoon ground cinnamon
3 very ripe bananas mashed well with a fork
Chopped walnuts: these are optional but so yummy! You can add them into the batter or just sprinkle a few on top.

Mixing the batter:

I like to cream the butter and sugar to start. Be sure you are using room temperature butter, not melted. Add in the other ingredients until well combined, and then stir in the mashed banana just until incorporated. Try not to over-mix the batter at this point.

I usually get about 21 muffins from this recipe. You can easily get 24 if you keep the paper liners a little less than half full. If you do not have paper cupcake liners, you can definitely just spray the pan with non-stick spray to prepare it.

Other mix-in options

If you do not like walnuts, you can swap them out for pecans, almonds, or even mix in some mini chocolate chips or coconut.

Sour Cream Banana Bread Muffins

Handmade Farmhouse

Print Recipe Pin Recipe

Course Breakfast, Snack

Cuisine American

Servings 21 Muffins

Ingredients

1 stick butter 8 tablespoons room temperature
1 cup granulated sugar
2 teaspoons vanilla
1 teaspoon salt
2 large eggs
1/2 cup sour cream greek yogurt may be substituted
1 1/2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
3 very ripe bananas mashed well with a fork
Chopped walnuts These are optional but so yummy! You can add them into the batter or just sprinkle a few on top.

Instructions

Cream butter and sugar. Add vanilla, salt, eggs, baking soda and cinnamon. Mix in sour cream. Now add the flour. Mix just until all ingredients are incorporated. Stir in mashed bananas.
Prepare 2 muffin tins with 21 cupcake liners. Fill liners 1/2 full with batter. You should have 21 or so.
Bake at 350° for 30 minutes or until lightly golden on top and a toothpick tests clean. The muffins with walnuts took about 35 minutes for me.
These sour cream banana muffins can be served warm or cool. They are delicious with butter.
The muffins freeze so well! Just freeze them on a single layer in a gallon ziplock bag.

Other muffin recipes you might enjoy:

Delicious Double Chocolate Muffins

Healthy Banana-Oat Muffins

Storage tips for Sour Cream Banana Bread Muffins:

To freeze muffins, allow them to cool to room temperature. Add muffins in a single layer to a gallon ziplock bag. Freeze muffins up to 3 months and then allow them to come to room temperature when you need them again. You can also speed up the process by heating them in the microwave.
Muffins can be stored for 3 days after baking in an airtight container.