Small Batch Sour Cream Banana Muffin have such nice crown! The high rising muffins, adapted from The Prepared Pantry, have an ingredient list that is a little different than most. There is a high proportion of bananas, not much sugar in comparison to flour, and the recipe calls for egg yolks instead of whole eggs
Also, I apologize for today’s photos. My camera and the light aren’t getting along at the moment.
I was interested in seeing what the texture would be like, and very pleased with the results. These were 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 The Perfect Pantry.
However, if you’d like to scale it down, here’s the recipe as I made it.
- 3/4 cup ripe mashed banana (170 grams) -- about 1 1/2 bananas
- 3 scant tablespoons sugar (about 35 grams)
- 1 tablespoon 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)
- 3/4 cup all-purpose flour (3.4 oz)
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 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.