Banana Muffins with Sour Cream and Maple Syrup
These banana muffins with sour cream are bakery-style tall, sweetened with pure maple syrup, and loaded with walnuts.
Ingredients
Wet Ingredients
- 1½ cups mashed very ripe bananas 3–4 bananas
- ½ cup pure maple syrup Grade A Dark Robust recommended
- ½ cup neutral oil avocado oil recommended
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup full-fat sour cream or full-fat Greek yogurt
Dry Ingredients
- 2 cups 240g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Add Ins
- ½ –¾ cup roughly chopped walnuts divided
Instructions
- Preheat oven to 425°F. Line a jumbo 6-cup muffin tin with liners or grease generously.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add maple syrup, oil, eggs, vanilla, and sour cream to the bananas. Whisk until well combined.
- Add flour, baking soda, baking powder, cinnamon, and salt. Fold with a spatula until just combined — do not overmix.
- Fold in most of the walnuts, reserving a small handful for the tops.
- Divide batter evenly between the 6 muffin cups, filling nearly to the top. Press reserved walnuts onto each muffin.
- Bake at 425°F for 7 minutes. Without opening the oven, reduce temperature to 350°F and bake an additional 15 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before removing and serving.
Notes
- For extra maple flavor, brush the tops with warm maple syrup immediately out of the oven.
- Full-fat Greek yogurt substitutes 1:1 for sour cream.
- Weigh your flour (240g) for the most consistent results.
- Muffins freeze well for up to 3 months — wrap individually and reheat from frozen for 45–60 seconds.
- Bananas should be very ripe with heavy brown or black spotting for best flavor and natural sweetness.