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Small Batch Sour Cream Banana Muffins

by on June 29, 2010 · 12 comments

The Cherry Pie didn’t work out so well, but I still managed to bake up a treat this afternoon thanks to some over-ripe banana and a recipe with interesting proportions.

Banana Muffins

Also, I apologize for today’s photos. My camera and the light aren’t getting along at the moment.

This recipe is from a site called The Prepared Pantry and I chose it because the muffins in the photo had such nice crowns. Also, the ingredient list was a little different than most. There was a high proportion of bananas, not much sugar in comparison to flour, and the recipe called for egg yolks instead of whole eggs. I was interested in seeing what the texture would be like, and very pleased with the results. These were very light, almost yeast-like muffins with just the right sweetness. The topping helped in that department, so I wouldn’t leave it off.

If you have plenty of bananas and there are people who like banana bread in the house, I highly recommend that you use the original recipe from Perfect Pantry.

However, if you are determined to scale it down, I’ve written the recipe below as I made it. I scaled it down to 1/3 of itself (4 muffins) and used gram measurements for most things. If you plan to make the small, scaled down recipe then you probably know what you are getting yourself into since scaled down recipes aren’t always the same, but if you have a scale you should get the same results as I did because I used the gram measures.

Banana Muffins

Small Batch Sour Cream Banana Muffins (Makes 4)

3/4 cup ripe mashed banana (170 grams) — about 1 1/2 bananas
3 scant tablespoons sugar (about 35 grams)
1 tablespoons plus a teaspoon of vegetable oil (18 grams)
1 large egg yolk
2 slightly generous tablespoons sour cream (38 grams)
1/4 teaspoon vanilla extract (generous)
¾ cups all-purpose flour (3.3 oz), bleached will give you a lighter muffin
1 teaspoon baking powder
1/8 (generous) teaspoon baking soda
1/8 (generous) teaspoon salt

Nut Topping:
2 tablespoons brown sugar
2 teaspoons flour
Pinch salt (omit if using salted butter)
1/4 teaspoon cinnamon
2 tablespoons chopped nuts
2 teaspoons unsalted butter, melted

Preheat oven to 400 degrees F. and spray 4 muffins cups with flour-added cooking spray (or use liners).

Put the banana and sugar in bowl of stand mixer and beat until light and fluffy and free of banana lumps. Beat in the vegetable oil and egg yolk. Stir in the sour cream and vanilla, keeping the batter light. Mix together the flour, baking powder, baking soda and salt. By hand, stir flour mixture into banana mixture.

Scoop up batter and divide evenly among greased cups.

Make topping. Mix together brown sugar, flour, salt, and cinnamon. Stir in nuts. Add melted butter and stir until you have moist crumbs. Sprinkle tops of muffins with crumbs (you will have leftovers).

Bake on center rack at 400 degrees for 8 minutes.

Reduce oven heat to 350 degrees F and bake for another 15 minutes or until a cake tester or toothpick inserted in the muffins comes out clean. My muffins didn’t really seem done, but the toothpick came out free of crumbs so I knew they were.

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Published on June 29, 2010

{ 12 comments… read them below or add one }

Katherine June 29, 2010 at 2:45 pm

Do you think I can use all whole wheat flour instead?

Anna June 29, 2010 at 2:53 pm

Katherine, you can always play around and try it, but what I liked about these muffins was their light texture. I think whole wheat flour would weigh them down.

Sue June 29, 2010 at 3:07 pm

Your first photo looks great!
I’m sure I’d like these muffins. I like the idea that a lot of the sweetness comes from the banana.

dani June 29, 2010 at 4:35 pm

the prepared pantry has so many good ideas… lovely to see their recipes popping up in the blog world :)

Blond Duck June 29, 2010 at 5:17 pm

I can’t wait to see what kind of pie you make! I never thought of sour cream banana muffins. They sound great!

vanillasugar June 29, 2010 at 5:18 pm

ok these sound good!

Cakelaw June 29, 2010 at 8:11 pm

These look fab – I like the streusel topping. Sour cream always gives such a nice texture to baked goods.

Katrina June 30, 2010 at 9:15 am

Making these today. I have 5-6 ripe bananas. I think I’ll make minis and freeze them for reunion-family next week. The Prepared Pantry also has lots of fun kitchen items and baking ingredients. I’ve bought from them before.

Lynn June 30, 2010 at 9:52 am

You’re so creative to scale down the recipe. That’s something I never think to try. The muffins look craveable, especially with the streusel topping!

lilizen June 30, 2010 at 12:56 pm

with a lot of bananas to do the base, i think i will enjoy them a lot !
thank you anna !
Are you on Facebook ?
Cause i am, and it will be fun to follow our products !
Anyway, i am “abonnée “to your wonderful Cookie Madness, and i put it on FB often to show it to my friends !
xxx
Lilizen/Valérie

The Blue-Eyed Bakers June 30, 2010 at 1:03 pm

Well we’re sold on the sour cream and banana title…but the nut topping also sounds just delicious. And love the thought that they’re a bit lighter too…always have too many bananas around and love any excuse to bake them into something delish!

Katrina July 1, 2010 at 8:32 am

I said what I meant and meant what I said, I made the muffins yesterday. 40 minis. They are great, high domes, light and perfectly bananay. I added 1/3 cup mini chocolate chips to the batter and a few tablespoons to the streusel topping. (My kids will only eat them if there is chocolate chips, they even overlook the walnuts when there are chips. If I just did walnuts, they wouldn’t touch them.

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