This is your new go-to banana muffin recipe! With perfectly domed muffin tops and loads of banana flavor, these banana muffins are moist and fluffy. They are made in one bowl and require no special ingredients. The addition of sour cream adds flavor and moisture. In a pinch, use plain Greek yogurt instead. To get jumbo bakery-style muffins, use a jumbo muffin pan. This recipe yields 6 jumbo muffins or 12 standard-sized muffins.
Check out my homemade muffin recipe collection for more recipes. If you like jumbo muffins, Banana Chocolate Chip Muffins and Moist Blueberry Muffins with sour cream.
Ingredients & substitutions for sour cream banana muffins
This easy muffin recipe taste just like banana bread muffins. They have the best flavor. And since they are made in one bowl and take 10 minutes to put together, they are perfect for beginner bakers!
Here are the ingredients you'll need to make them.
- All-Purpose Flour: feel free to substitute up to half the all-purpose flour for white whole wheat flour for a fun variation
- Baking powder: do not substitute for baking soda. Baking powder helps give these muffins their gorgeous height
- Salt
- Cinnamon: for a flavor variation, try adding ¼ teaspoon nutmeg along with the cinnamon. This will amp up those warm Fall spice flavors!
- Vegetable oil: oil helps these muffins bake up super moist. May be substituted for any neutral flavored oil such as canola oil or grapeseed oil or even refined coconut oil. Avoid using olive oil which has a strong taste that will carry through to the baked muffins
- Dark brown sugar: dark brown sugar has more molasses than light brown sugar and white sugar, giving these muffins a caramely taste. You may substitute for light brown sugar if that's what you've got on hand. Do not substitute for white granulated sugar, as this will change the consistency of the muffins. White sugar does not contain as much moisture as brown sugar, so these moist banana muffins will turn out not as moist.
- Large eggs: be sure to remove them from the fridge at least 30 minutes prior to baking so they may come to room temperature. Cold eggs will not incorporate evenly into the muffins batter.
- Whole milk: may be substituted for non-dairy milk.
- Sour cream: be sure to use full fat sour cream to get the flavor and moisture we are going for in this recipe. Substitute the sour cream for plain full-fat greek yogurt or plain yogurt, or creme fraiche.
- Overripe mashed bananas: Overripe bananas are heavily mottled with black spots on the outside. Follow this great hack for taking underripe bananas to perfectly overripe in 15 minutes! Using bananas that are green or yellow without any brown spots will yield banana muffins that are dry and not sweet. Peel the bananas, place them in a separate bowl and mash with a fork until almost liquified. This liquid helps provide extra moisture to the muffins.
Looking for more recipes to use up your overripe bananas? Try my super easy Brown Butter Banana Snack Cake with Sour Cream!
Try my Banana Chocolate Chip Muffins for the perfect banana chocolate chip muffin recipe.
For banana nut muffins, toast 1 cup walnuts that have been chopped. To do so, preheat the oven to 350ºF and line a baking sheet with parchment paper, spreading out the nuts in a single layer. Toast in the preheated oven for 5 to 10 minutes, stirring them with a rubber spatula every 2-3 minutes so they toast evenly. Once they smell fragrant and look browned, remove them from the oven and transfer immediately to a bowl.
How to make the best banana muffins recipe
STEP 1
Preheat oven to 425ºF. Line a standard muffin tin with paper liners or spray with nonstick cooking spray. Set aside.
STEP 2
In a large bowl, add the wet ingredients: vegetable oil, brown sugar, milk and sour cream. Whisk well, being sure to break up any clumps of brown sugar.
Add in the eggs and whisk again until well combined.
STEP 3
Add in the mashed banana until well combined.
STEP 4
Add the dry ingredients: flour, cinnamon, baking powder, and salt. Use a wooden spoon or spatula to gently fold in the flour mixture until no dry spots of flour are left. Do not overmix or you will get tough and chewy muffins instead of soft and fluffy muffins.
STEP 5
Fill each muffin cup almost to the top with muffin batter. For jumbo muffins, this makes about 6 muffins. For standard-size muffins, this will make about 12 muffins.
STEP 6
Bake for 7 minutes at 425ºF, then lower the oven temperature down to 350ºF for the remaining bake time, about 18-20 minutes for jumbo muffins or 15 minutes for standard-size muffins. Look for golden brown muffin tops. To test for doneness, insert a toothpick into the center of a muffin. If it comes out with just a few muffin crumbs on it, the muffins are done.
STEP 7
Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
How to store these delicious muffins
These muffins can be stored at room temperature, in an airtight container or ziplock bag for up to 4 days. They will stay fresh in the fridge for up to one week.
Banana muffins also freeze really well. To freeze wrap each individual muffin in plastic wrap or aluminum foil to prevent freezer burn. Store the wrapped muffins in an airtight storage container or resealable bag, removing as much air as possible. Be sure to use a large enough container. Muffins will last in the freezer for up to 3 months. Thaw at room temperature. Warm in the microwave at 50% power for 15-20 seconds, if desired.
PRO TIPS
- The secret to attaining that bakery-style dome shape comes down to how you bake these banana muffins. The best way is to start the oven at a high temperature. Bake for 7 minutes, then lower the temperature for the remainder of the bake time. That initial blast of heat helps attain that perfect dome to the top of the muffins.
- The only thing better than the domed top is the moist texture of these muffins. The key ingredients behind the texture lies in the combination of oil, milk and the addition of sour cream all of which help these muffins turn out the perfect texture and height, just like you’d find in your corner bakery.
- Do not overmix the batter. This causes the muffins to lose their tenderness and become tough, dense and chewy. Not what we want in a muffin. When adding the dry ingredients to the wet, use a wooden spoon or rubber spatula to gently fold the ingredients together just until there are no more dry spots.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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HOW DO YOU MAKE MY MUFFINS RISE HIGHER?
The secret to attaining that bakery-style high rise dome shape comes down to how you bake these muffins. Start the oven at a higher than normal baking temperature. Bake for 5 minutes, then lower the temperature to 350 degrees F for the remainder of the bake time.
That initial blast of heat helps attain that perfect dome on top. Using a jumbo muffin pan will also yield large, bakery-style muffins.
CAN I MAKE THIS BANANA MUFFIN RECIPE INTO MINI MUFFINS?
Yes! Using a mini muffin pan is the perfect way to make this recipe into mini muffins. Be sure to use mini muffin liners as well, filling the muffin cups ⅔ of the way to the top. Bake for 5 minutes at 425ºF then lower the temp to 350ºF .
Check for doneness after 7-8 minutes. Continue baking another 2-3 minutes if the muffins aren't quite ready.
Or try Mini chocolate chip muffins! They make for a great alternative to regular- or jumbo-size muffins for little ones or bake sales!
Can I use this recipe to make banana bread?
I have not tried using this batter to make banana bread. I would highly recommend using one of these tried and true banana bread recipes instead.
Can I make banana muffins using frozen bananas?
Yes! Freeze bananas whole and in their peel. Be sure the bananas are heavily mottled with brown or black spots before freezing. Place the bananas in a freezer safe bag. Note the banana peels will turn black in the freezer. Once ready to use, transfer the bag with the bananas to the fridge. Do not remove them from the bag. As the bananas thaw, liquid will seep out. Keep this liquid to add to your recipe with the fruit (minus the peels).
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Equipment
Ingredients
- ⅓ cup vegetable oil
- 1 cup dark brown sugar packed
- ½ cup whole milk
- ½ cup full-fat sour cream or plain Greek yogurt
- 2 large eggs room temperature
- 1 cup mashed overripe bananas about 2 large bananas
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 425ºF. For standard-size muffins, line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. For jumbo muffins, line a 6-cup jumbo muffin tin with paper liners or spray with nonstick cooking spray. Set aside
- In a large bowl, add the vegetable oil, brown sugar, milk and sour cream. Whisk until well combined, making sure to break up any clumps of brown sugar. Add the eggs and whisk again.⅓ cup vegetable oil, 1 cup dark brown sugar, ½ cup whole milk, ½ cup full-fat sour cream, 2 large eggs
- Add in the mashed banana and stir with a wooden spoon or spatula until well combined.1 cup mashed overripe bananas
- Gently fold in the flour, baking powder, salt, and cinnamon until no dry spots of flour are left.2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon
- Fill each cup of muffin tin almost to the top with muffin batter. For jumbo muffins, this will make about 6 muffins. For standard-size muffins, this will make about 12 muffins.
- Bake for 7 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 18-20 minutes for jumbo muffins or 15 minutes for standard-size muffins, or until a toothpick inserted into the center muffin comes out with just a few crumbs on it. Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- To store: Store at room temperature in an airtight container or ziplock bag for up to 4 days. They will stay fresh in the fridge for up to one week.
- To freeze: Wrap each individual muffin in plastic wrap or aluminum foil to prevent freezer burn. Store the wrapped muffins in an airtight storage container or resealable bag, removing as much air as possible. Be sure to use a large enough container. Muffins will last in the freezer for up to 3 months. Thaw at room temperature. Warm in the microwave at 50% power for 15-20 seconds, if desired.
Comments
Annette
They are perfect, moist and not to sweet.
Kimberlee Ho
Wonderful! Thanks for the feedback 😃.
Diann Uzelac
Heads Up Hint ESPECIALLY for the Beginning Baker: The Header for this recipe indicates that it makes 6 muffins...it should indicate 6 JUMBO muffins (this is in the recipe). Instructions say to pre-heat to 425 degrees then drop temp after 7 minutes which is FINE if you're making JUMBO muffins but the recipe says you can make a dozen regular sized muffins. The bake temp is a bit sketchy and should indicate more clearly that if you're making regular sized muffins, pre-heat to 350 degrees and bake for 15 minutes.
Kimberlee Ho
Thanks for helping to clarify! For standard-size muffins, I recommend baking for 5-7 minutes at 425ºF before lowering to 350º for the remainder of the bake time, about 15 minutes. Every oven is different, so check the muffins often for doneness.
Polyna
They get A+ for the dome alone but they also taste great! I did add an extra ounce of sugar (sugar addict here) and because I used 1 1/2 cups very ripe bananas, I skipped the milk and just used the 1/2 cup sour cream and they still turned out. Thank you!
Kimberlee Ho
Thanks for sharing what you did, this is so helpful for other bakers!
Piper
I was looking for an olive oil one bowl recipe and loved it. Wonderful! I loved the olive oil and all one bowl as so quick and easy. I adjusted the recipe slightly as did not have brown sugar, I used some maple syrup and 2/3 cup sugar to get close to sugar content. I also used 1/3 cup milk and 1/3 cup sour cream( instead of 1/2 cup each as in recipe above) this was because the consistency of my sour cream was thinner. I recommend following recipe unless an experienced baker. This one is a keeper.
Kimberlee Ho
So glad you loved it!
Vera
I was looking for a way to use some sour cream, thus I used this recipe. I did not have dark brown sugar but instead used the golden sugar.Looking at your photos I think I put too much batter in the muffin tins! They've mushroomed some, but I am sure they'll be delicious! 😋
Thanks!
Kimberlee Ho
I'm glad you found a great way to use up that sour cream 😊 !