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.
I was interested in seeing what the texture would be like, and am very pleased with the results. These were light, textured muffins with just the right sweetness. The topping helped in that department, so I wouldn’t leave it off. Update: I leave it off all the time now and just add walnuts or chocolate chips.
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.
Small Batch Sour Cream Banana Muffins
- 3/4 cup ripe mashed banana 170 grams
- 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 grease five muffins cups.
- Mix together the mashed banana, sugar, vegetable oil and egg yolk. Stir in the sour cream and vanilla.
- 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.