Sour Cream Banana Muffins Recipes

BANANA MUFFINS WITH SOUR CREAM

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
• Spoon into 16 paper-lined muffin cups.
• Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.

BANANA MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
• Peel 4 bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
• Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

BANANA OAT MUFFINS WITH SOUR CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
• In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
• To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
• Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

BANANA BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, bran flakes, baking powder, cinnamon, salt and baking soda in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture to the flour mixture and gently fold until just incorporated (a few lumps are OK). Evenly divide the batter among the muffin cups; sprinkle with turbinado sugar. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days. Copyright 2016 Television Food Network, G.P. All rights reserved

BANANA SOUR CREAM MUFFINS

Steps:

• Combine butter, sugar and bananas in a large bowl. Beat with electric mixer until blended. Beat in eggs, then sour cream. Fold in sifted dry ingredients, stirring just to blend. Fill muffin tins ¾'s full. Bake at 350F, for 25 minutes or until golden brown.

SOUR CREAM CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

SOUR CREAM BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Soften butter or margarine to almost melted state, add peeled bananas and mash together.
• Add sour cream, stirring together.
• Add wheat germ, flour, baking powder, baking soda, salt,grated nutmeg, cinnamon and eggs.
• Stir until well blended.
• Place into lined or greased muffin tins. I used 24 regular sized (2 pans) and 12 small (1 pan holding 12 muffins)for a total of three pans.
• Place into oven, two large muffin pans together on one rack, and one small muffin pan on rack alone.
• Bake for 20-24 minutes, depending on your oven, testing with toothpick;when it comes out clean, they are done. They can be lighter on top and still be fine.
• Turn unlined muffins onto rack, and remove lined muffins as well, onto rack.
• Cool a little bit (be careful, don't burn your mouth!)until ready to eat.
• Enjoy!

SOUR CREAM BANANA STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.
• In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.
• Fill greased or paper lined muffin cups three-fourths full.
• For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
• Sprinkle over muffins.
• Bake at 375F for 20 to 25 minutes.

BANANA BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.