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Sour Cream Banana Bread Muffins

Author Handmade Farmhouse
Servings 21 Muffins
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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.
Course: Breakfast, Snack
Cuisine: American

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