Description
Delightfully moist and flavorful mini banana muffins made with ripe bananas, creamy sour cream, and a touch of vanilla. Perfectly sized for snacks or breakfast, these muffins are soft, fluffy, and optionally studded with mini chocolate chips for added indulgence.
Ingredients
Scale
Main Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt or fine sea salt
- 1 ¼ cups ripe banana, mashed (about 3 medium bananas)
Optional
- 1 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners to prepare for baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract for flavor.
- Mix in Sour Cream: Blend in the sour cream completely to add moisture and richness to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to prevent overmixing which can toughen the muffins.
- Fold in Bananas and Chocolate Chips: Gently fold in the mashed bananas to ensure even distribution throughout the batter. If desired, fold in mini chocolate chips for a sweet surprise.
- Fill Muffin Tin: Scoop the batter into the prepared mini muffin tin, filling each cup about ¾ full to allow room for rising during baking.
- Bake Muffins: Bake in preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes to set before transferring to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- For extra flavor, add a teaspoon of cinnamon to the dry ingredients.
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- You can substitute sour cream with Greek yogurt for a tangier taste.
- Mini chocolate chips are optional but add a delicious chocolatey touch.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
