One Bowl Banana Muffins with Sour Cream (Yields 6)

Bakery-style banana muffins with sour cream.

4.75 from 4 votes

One Bowl Banana Muffins with Sour Cream (Yields 6)

With perfectly domed muffin tops, 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.

Prep Time10

Cook Time27

Total Time37

Course: All Recipes, Baking, Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: bakery style banana muffins, banana muffins, banana muffins with sour cream, jumbo banana muffins, one bowl banana muffins

Servings:

Calories: 542kcal

Author: Kimberlee Ho

Equipment

jumbo muffin pan

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

US Customary - Metric

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.

Nutrition