Small Batch Sour Cream Banana Muffin have such nice crowns! The high rising muffins have an ingredient list that is a little different from 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'm always looking for ways to use egg yolks and bananas, so this is a recipe I use often.
Sour Cream Banana Muffin Texture
These are light, textured muffins with just the right amount of sugar. The topping helps add sweetness, but you can leave it off. If you do leave it off, you can use something like walnuts or chocolate chips in its place. Or maybe just add a sprinkle of cinnamon sugar. This is one of my older photos showing a chocolate chip version, but I'll update it soon.
This has become one of my go-to small batch muffin recipes. If you have plenty of bananas and need a lot of banana bread, you might try the recipe from The Perfect Pantry. But this is a great way to use that one lone egg yolk.
More Very Good Banana Bread Recipes
Recipe
Small Batch Sour Cream Banana Muffins
Ingredients
- ¾ cup ripe mashed banana (170 grams)
- 3 scant tablespoons sugar (35 grams)
- 1 tablespoon plus a teaspoon of vegetable oil (18 grams)
- 1 large egg yolk
- 2 ½ tablespoons sour cream (38 grams)
- ¼ teaspoon vanilla extract generous
- ¾ cup all-purpose flour (95 grams)
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
Nut Topping:
- 2 tablespoons brown sugar
- 2 teaspoons flour
- Pinch salt omit if using salted butter
- ¼ teaspoon cinnamon
- 2 tablespoons chopped nuts
- 2 teaspoons unsalted butter melted
Instructions
- 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.
Joanne Drown says
Receipe is perfect for our small family. The muffins are so moist with a nice banana flavor and we loved the nutty topping. A real keeper. We love love muffins.
Katrina says
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.
The Blue-Eyed Bakers says
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!
Lynn says
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!
Katrina says
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.
Cakelaw says
These look fab - I like the streusel topping. Sour cream always gives such a nice texture to baked goods.
vanillasugar says
ok these sound good!
Blond Duck says
I can't wait to see what kind of pie you make! I never thought of sour cream banana muffins. They sound great!
dani says
the prepared pantry has so many good ideas... lovely to see their recipes popping up in the blog world 🙂
Sue says
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.
Anna says
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.
Katherine says
Do you think I can use all whole wheat flour instead?