Sour Cream Banana Muffins with Crunchy Walnut Topping
Moist, fluffy, and just the right amount of sweet, these sour cream banana muffins are exactly what you want when you’ve got a few brown bananas hanging out on the counter. They are made in one bowl and bake up perfectly with melty chocolate chunks and a beautiful caramelized crunchy topping. The addition of sour cream gives these muffins a rich, tender crumb and helps keep them moist for days.
Erica’s Thoughts
I’ve made a lot of banana muffins over the years- some dry, some dense, some trying way too hard to be healthy. These? These are it. The sour cream (or Greek yogurt) makes the batter silky and gives the muffins that perfect in-between texture: soft but not squishy, moist but not heavy. I’m of the opinion that most muffins need a streusel topping. But I couldn’t be bothered this time so I improvised with a little sprinkle of finely chopped walnuts and turbinado sugar and it is SO good. Crunchy, sweet, caramelized and perfect. These sour cream banana bread muffins are the ultimate breakfast-meets-dessert moment.
These banana muffins are for you if you:
- have a bunch of overripe bananas covered in brown spots and need a perfect way to use them up
- love low-fuss baking that only requires one bowl
- are craving soft, warm muffins that are bursting with banana flavor and melty chocolate
- need a wholesome snack or quick breakfast
- love an easy muffin recipe that tastes like it came from a bake shop
- want a fun, easy baking project to do with your littles!
Let’s make them!
What You’ll Need to Make Banana Muffins
Bananas: the riper, the better. You want them soft, spotty, and very mashable- this is where all the moisture and natural sweetness comes from.
Brown sugar: Brown sugar adds moisture, flavor and a hint of caramel flavor that pairs perfectly with the banana. You can use either dark brown sugar or light brown sugar. You could also use maple syrup or white sugar.
Avocado oil: Avocado oil is a neutral oil that keeps things moist without affecting the flavor. You could also use vegetable oil, canola oil, melted refined coconut oil or light olive oil.
Eggs: Eggs give structure to the muffins. To make these egg-free, whisk together two tablespoons of ground flaxseed and five tablespoons of warm water until thickened and use this as a replacement.
Sour cream: Sour cream adds tang, richness, and tenderness to the crumb. Greek plain yogurt works too.
Vanilla extract: Pure vanilla extract is best. I like to buy the bottle from Costco which is the best price per ounce that I’ve found.
White whole wheat flour: I love white whole wheat because it has more fiber than all-purpose, but still light enough for fluffy, moist muffins. You can swap in all-purpose flour if that’s what you’ve got.
Baking soda + baking powder: This combo makes these muffins rise nicely.
Cinnamon: Cinnamon adds cozy warmth and balances the sweetness.
Salt: Salt elevates all of the other flavors. I use kosher salt.
Chocolate chunks or chips: You can buy chocolate chunks in the baking aisle of the grocery store or I love to buy a bar of chocolate and chop it for chunks and slivers of chocolate in every bite.
Topping: In lieu of a streusel, I use a combo of finely chopped walnuts and turbinado sugar, and it is the perfect crunchy topping.
How to Make Sour Cream Banana Muffins
Preheat oven to 425°F (218°C). Grease or line a muffin pan with muffin liners.
Wet ingredients: In a medium bowl, mash bananas until very soft and liquidy. To the mashed bananas, add the brown sugar, avocado oil, eggs, sour cream, and vanilla extract. Whisk until smooth and combined.
Dry ingredients: Sprinkle in the flour, baking soda, baking powder, cinnamon, and salt. Stir in the flour mixture gently, taking care not to overmix.
Fold in chocolate chunks (or whatever mix-ins you love).
Use a cookie scooper or ice cream scoop to add muffin batter to each cup, nearly filling it to the top. Sprinkle a heaping teaspoon of finely chopped walnuts and a generous pinch of turbinado sugar on top of the muffins.
Bake at 425°F for 5 minutes. Without opening the oven door, reduce heat to 350°F (177°C) and continue baking for 17-18 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
Cool in the pan for a few minutes, then transfer to a wire rack. Serve fluffy sour cream banana muffins warm, preferably with a drizzle of peanut butter or melted butter.
Variation Ideas
- Add about 1-1½ cups fresh berries
- Swap walnuts for pecans, almonds or pepitas
- Use a combination of mini chocolate chips and chocolate chunks
- Make these mini, jumbo or regular-sized (instructions in the recipe notes)
Expert Tips
- Use very ripe bananas for the best flavor and moisture.
- Don’t skip the high-heat start; it helps create tall, bakery-style muffin tops.
- If using frozen bananas, thaw and drain excess liquid before mashing.
- These muffins freeze well! Wrap individually or store in a freezer bag for up to 3 months.
- If you have more batter than what will fit in a 12-cup muffin tray, make however many will fit in your second batch and fill the remaining muffin cups with a little water so they don’t scorch in the oven.
- Bake time varies because all ovens are different, so keep an eye out and use a toothpick to check for doneness.
FAQs
Yes. Full-fat Greek yogurt works great and gives a very similar texture and tang. And a bonus boost of protein!
Yup. Let them thaw completely, pat away any excess moisture and then mash and use.
The next best option is all-purpose flour. Whole wheat flour will also work; it will be denser, but still yummy.
I have not made these gluten-free but have heard that people have great success using a 1:1 all-purpose gluten-free flour like Bob’s Red Mill or Cup4Cup.
Store in an airtight container in the fridge for up to 1 week or in a freezer bag in the freezer for up to 3 months. Warm each muffin in the microwave for 10-12 seconds to get that fresh-baked feel!
You can reduce the amount of sugar to ½ cup but I wouldn’t recommend going lower than that or it will affect the texture and flavor.
You can us any other neutral-flavored oil or melted unsalted butter.
If you love this banana muffin recipe, you’ll love my other bread and muffin recipes!
Fresh muffins and hot mug of tea? I’LL BE RIGHT OVER.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Sour Cream Banana Muffins with Crunchy Walnut Topping
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12–14 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These banana muffins are ultra-moist, naturally sweetened with ripe bananas, and finished with a crunchy sugar topping. Easy to make and perfect for breakfast or snacking!
Ingredients
- 3 medium very ripe bananas, mashed (about 1 1/4 cup mashed)
- 2/3 cup brown sugar
- 1/2 cup avocado oil
- 2 eggs
- 1/3 cup sour cream or full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cup white whole wheat flour (all-purpose is fine too)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chunks or chips, or both!
- 1/4 cup walnuts, finely chopped
- 2 tablespoons turbinado sugar
Instructions
- Preheat oven to 425°F (218°C). Grease or line a muffin tin with paper liners.
- In a large mixing bowl mash the bananas until very liquidy. Add ⅔ cup brown sugar, ½ cup oil, 2 eggs, ⅓ cup sour cream or Greek yogurt and 1 teaspoon vanilla extract. Whisk until combined.
- Add 1 ¾ cup flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon and ½ teaspoon salt, taking care to not overmix the batter. Fold in 1 cup chocolate chunks or mixins of choice.
- Fill each cup almost to the top. Add a heaping teaspoon of finely chopped walnuts, followed by a sprinkle of turbinado sugar.
- Bake muffins for 5 minutes at 425°F, then without opening the oven door, reduce oven temperature to 350°F (177°C). Bake another 17-18 minutes, until a toothpick inserted comes out clean. Let cool for a few minutes in the pan and then remove to a cooling rack.
- Let cool another few moments and then eat warm! I love mine drizzled with peanut butter, but a lil pat of salted butter is also immaculate.
Notes
Jumbo muffins: Bake at 425°F for 5 minutes, reduce oven temperature to 350°F and bake another 25-26 minutes. Watch video on how to improvise muffin liners with parchment paper if you’re using a jumbo muffin tin!
Mini muffins: Bake at 350°F for 12-14 minutes, check for doneness with a toothpick, all ovens are a little different.
Frozen bananas: You can absolutely use frozen bananas, let thaw completely at room temperature, drain off any excess liquid and then mash and continue with recipe.
Refer to the above blog post for step-by-step photos, expert tips and answers to frequently asked questions!
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Nutrition
- Serving Size: 1 muffin
- Calories: 277
- Sugar: 20.2 g
- Sodium: 220.6 mg
- Fat: 13.5 g
- Carbohydrates: 37 g
- Fiber: 3.4 g
- Protein: 5.1 g
- Cholesterol: 32 mg
Ok first of all I LOVE all your recipes!! These muffins did not disappoint. I changed them up a little bit for us-by adding 1/2 cup honey instead of brown sugar, and I used regular whole wheat flour…so delicious and just the right amount of sweetness! 👏
Thank you Erica!
Wooohoooo! SO happy it worked with the honey and you loved them! Thanks Lauren!
I used yogurt instead of sour cream, as she suggests, and the flavor, as well as the moistness was so amazing! I had one every day with tea in the afternoon.