https://recipeland.com/recipe/v/berry-banana-sour-cream-muffins-10480 2 Mix flour sugar and baking soda together. Line two regular-size muffin tins with paper baking cups. Add the sour cream and whisk again, till blended. Beat with electric mixer until blended. These turned out nice and moist. Room temperature ingredients - This banana bread bakes up most evenly when the sour cream and eggs are at room temperature, so measure and set out your sour cream while your oven is … I did a Google search for sour cream banana muffins and I came across this recipe on a blog called The Cookbook Chronicles (now a book, The Newlywed Kitchen). Add flour, soda, and salt and stir just till mixed. Combine first 4 ingredients. Spoon into well greased loaf pans or muffin cups. Beat butter and sugar in large bowl with mixer until blended. Spoon into 16 paper-lined muffin cups. I was looking for a way to use up my VERY ripe bananas and the last of the HUGE costco size sour cream I bought lol Muffins tasted good and had nice texture. In a stand mixer on medium speed, cream together butter and sugar until light and fluffy; about 2 minutes. chopped BAKER'S Semi-Sweet Chocolate, 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits, or 1 cup toasted BAKER'S ANGEL FLAKE Coconut. Adding them all together meant that there were tiny globs of butter in the final batter. In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. I baked them for 18 minutes, that was enough. Add bananas, sour cream and eggs; mix well. Then they're super moist because they're made with 2 eggs and sour cream. Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners. Add flour mixture; mix just until moistened. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. I replaced the sugar with 1/2 cup maple syrup, and replaced the butter with canola oil. Stir in nuts. But that might just be my oven . Dust the blueberries with a little flour to keep them from sinking to the bottom of the muffins. Cook 2 oz. Preheat oven to 350 degrees F (175 degrees C). salt. Combine butter, sugar and bananas in a large bowl. Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, … The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. whipping cream in small saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Add the bananas and vanilla and stir with a … The flavor and texture of these muffins are great. Sprinkle over muffins. In a small bowl, beat eggs, sour cream, butter and … Banana bread muffins are moist, fluffy and filled with big banana flavor. Fill muffin tins ¾'s full. They're packed with flavor thanks to cinnamon, bananas, vanilla and brown sugar. or until slightly thickened. First, you’ll whisk together your dry … Beat in the eggs one at … Fantastic just the way they are but with less cooking time -- 18 minutes tops. 2 c. flour 1/2 tsp. or until toothpick inserted in centers comes out clean. Place 1 cup rolled oats in a food processor and process until ground. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Beat in eggs, sour cream, bananas, and vanilla. Loved it! Remove to wire racks; cool slightly or to room temperature. Powered by the Parse.ly Publisher Platform (P3). 1/2 cup sour cream 1 teaspoon vanilla 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1-1/2 cup nuts (optional) 1/4 cup brown sugar 1 teaspoon ground cinnamon; Instructions. Bake 22 to 24 min. Blend bananas in a food processor or blender until smooth. Let stand until glaze is firm. 4. cinnamon. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt. Great recipe ! Fill greased or paper lined muffin cups three-fourths full. I tweaked the recipe a bit Beat in eggs, then sour cream. https://www.tasteofhome.com/recipes/sour-cream-chip-muffins butter, softened 1 c. sugar 1 tsp. Beat in eggs, then sour cream. Bake at 350F, for 25 minutes or until golden brown. And used three ripe bananas instead of two. Bake at 375F for 20 to 25 minutes. Directions. will reduce the sugar to 3/4cup next time. chopped nuts (optional) Cream butter and sugar in a mixing bowl. Preheat oven to 400 degrees and prepare a 2 1/2 inch muffin tin by lightly greasing or lining with paper cups. Bake and cool muffins as directed. Perfect, luscious, gluten free banana nut muffins that we will make again and again!!!! Cool 3 min. I creamed the wet ingredients first (eggs, butter, bananas) before adding the dry ingredient. Forgot to rate it in my review below! Divided batter and added choc chips to one half and chopped dates, pecans & ground cardamom to the other half, both delicious! In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. Healthy Banana Muffins: Substitute applesauce for the oil in this recipe for lighter healthy Banana Muffins. I think the recipe should have said cream the butter and sugar first and then add bananas. Add bananas, sour cream and eggs; mix well. BAKER'S Semi-Sweet Chocolate and 3 Tbsp. flour and set aside. Add one of the following to batter before pouring into prepared muffin cups and baking as directed: 1 pkg. (4 oz.) For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. I did, however, make half the batch a bit more indulgent by adding pecans to the batter and a streusel topping (3 tbsp softened butter, 1/2 c flour, 1/2 c brown sugar, 1 tbsp vanilla, chopped pecans). Fold in sifted dry ingredients, stirring just to blend. Beat with electric mixer until blended. Preheat oven to 400 degrees. After reading other reviews and tasting my very ripe bananas, I decided to replace the 1 C of sugar in the recipe with 2/3 C of maple syrup instead. Bake mini Banana Muffins … They were still good. Few years ago i was obsessed with growing my own carrots on our backyard. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Turn out a fresh, moist batch of banana muffins today with our recipe. I also added a teaspoon of Vanilla extract and 1 1/2 teaspoons of cinnamon along with 1/2 cup of chopped pecans with a sprinkling of pecans on the tops of the muffins before baking. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Grease 12 muffin cups or line with paper muffin liners. Carrots are so good for you. In a separate bowl, cream together the butter and sugar until light and fluffy. Added one cup chopped walnuts, and substituted 1/3 cup of the white sugar with 1/3 cup of brown sugar. This will be my new go-to recipe! If you don’t have Greek yogurt, sour cream works too. In a separate bowl, beat together banana, … I am gluten intolerant so I used Gluten Free Flour Blend (King Arthur's but Pillsbury makes an equally good one) Because GF flours absorb moisture differently than regular wheat flour, I added 1/4 C milk (or if you are using frozen ripe banana's, just don't drain the water that comes with the defrosted banana's. https://bakerbynature.com/healthy-banana-chocolate-chip-muffins Light and Fluffy with a Subtle banana flavour. baking powder 3/4 tsp. Grease a muffin tin or line it with paper or silicone baking cups. Beat butter and sugar in large bowl with mixer until blended. This site requires JavaScript. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, nutmeg, and salt. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg. Sprinkle the … I did cut sugar to 3/4 cup using half white, half brown. I cut back on the sugar by 1/2 cup and added 1/2 cup chopped walnuts. Very moist and lovely texture. Stir in nuts. Made these just as directed. baking soda. Pre-heat oven to 180ºC. Related: Healthy blueberry date banana yogurt mini muffins (sugar free!) Please enable JavaScript in the browser settings and try again. Both ways were moist and bursting with flavor. Preheat the oven to 350°F. vanilla extract Fill muffin liners three-quarters full. It's an easy, no mixer recipe that makes perfect banana muffins every time. Instructions. I added 1/2 tsp nutmeg, 1/2 tsp lavender, and 1/2 cup chocolate chips. They were so juicy and sweet, not sure why i don’t plant them anymore. In a separate bowl, cream the butter and brown sugar,then on low speed, beat in the sour cream, … Slice remaining banana into 1/8-inch-thick rounds; place a slice … Mini Muffins: This recipe will make about 18-24 mini muffins. Our Banana Muffins with Sour Cream impress with nutty notes of chopped walnuts. Bake 22 to 24 min. Mix together flour, baking powder, baking soda and salt. Drizzle over muffins. Fold in sifted dry ingredients, stirring just to blend. Beautifully moist and simple. Place patty pans in a 12 cup muffin tray. In a small bowl, toss the blueberries with 1 Tbsp. 3. Add flour mixture; mix just until moistened. or until toothpick inserted in centers comes out clean. Sour Cream: Swap out the whole milk with sour cream, greek yogurt or buttermilk for tangy, rich muffin recipe. baking soda 3 ripe bananas 1 c. sour cream 1 stick (1/4 lb.) Wonderful recipe. I might add nuts or cinnamon next time, but lovely as is. It not only adds a ton of moisture, but it also gives an unmistakable tang, which helps balance out the sweetness. Stir in egg and vanilla to combine. Divide batter among 24 muffins cups (an ice cream scoop helps to keep them equal). These moist banana muffins get their perfect consistency from oil, 2 eggs, the mashed bananas and Greek yogurt. So many possibilities, great base recipe! I used slightly less sugar than recipe called for, turned out sweet enough for my liking. Add the flour, sugar, baking powder, and salt, and mix with a wooden spoon till well-blended. Preheat oven to 350 degrees. * Percent Daily Values are based on a 2,000 calorie diet. These (or the variation I made) were FANTASTIC. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Combine first 4 ingredients. I’ll add chopped walnuts or pecans next time. Fold in nuts if desired. Cool in pans 5 min. Stir in flour mixture to combine, then stir in bananas, sour cream and optional walnuts. Banana Oat Muffins with Sour Cream Recipe Directions. Now, making these muffins is super straight forward. Combine butter, sugar and bananas in a large bowl. In bananas, and cinnamon in a food processor or blender until smooth 12 muffin three-fourths... And sweet, not sure why i don ’ t plant them.! F. 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