Print

Easy Raspberry Banana Sour Cream Muffins – Moist & Delicious Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 162 reviews

These Easy Raspberry Banana Sour Cream Muffins are moist, flavorful, and packed with fresh raspberries, ripe bananas, and a hint of vanilla. The addition of sour cream keeps the texture tender, while chopped walnuts add a delightful crunch. Perfect for breakfast or a sweet snack, these muffins are simple to prepare and bake to golden perfection.

Ingredients

Wet Ingredients

  • 3 (354 g) Bananas
  • ⅓ cup (75 g) Neutral oil (such as avocado oil)
  • 1 cup (200 g) Granulated sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla extract
  • ½ cup (115 g) Sour cream

Dry Ingredients

  • 1 teaspoon Baking soda
  • 1 teaspoon Kosher salt
  • 1 ½ cups (180 g) All-purpose flour

Add-ins

  • 1 cup (120 g) Fresh raspberries
  • ½ cup (58 g) Chopped walnuts

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake or muffin liners to prevent sticking and for easy removal.
  2. Mash Bananas: In a medium bowl, mash the bananas with a fork, leaving some lumps for texture. Set aside.
  3. Mix Wet Ingredients: To the mashed bananas, add the neutral oil, granulated sugar, eggs, vanilla extract, and sour cream. Whisk all wet ingredients together until evenly combined.
  4. Combine Dry Ingredients: In a separate bowl, sift together the baking soda, kosher salt, and all-purpose flour. Whisk the dry ingredients briefly to distribute evenly.
  5. Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture, taking care not to overmix which can make the muffins tough. Mix just until combined.
  6. Add Berries and Nuts: Fold in the fresh raspberries and chopped walnuts carefully to avoid crushing the berries.
  7. Fill Muffin Liners: Spoon the batter into the muffin liners, filling them about two-thirds full. Optionally, top with extra nuts or berries for a beautiful presentation.
  8. Protect and Bake: If the muffin tops start to brown too quickly, tent the muffin tin loosely with a piece of foil. Bake the muffins for 28-33 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
  9. Cool: Remove the muffins from the oven and let them cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Be careful not to overmix the batter to ensure light and tender muffins.
  • If fresh raspberries are not available, frozen raspberries can be used; do not thaw before adding to the batter to avoid excess moisture.
  • To keep the muffins from browning too quickly, tent loosely with foil as needed during baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.

Find it online: https://justsosavory.com/easy-raspberry-banana-sour-cream-muffins-moist-and-delicious-recipe/