Small Batch Sour Cream Banana Muffins: Your Go-To Recipe for Perfectly Moist Crowns
There’s something uniquely satisfying about baking a fresh batch of muffins, especially when they rise beautifully with those coveted golden crowns. Our Small Batch Sour Cream Banana Muffins are designed to deliver exactly that: light, fluffy, and exceptionally moist muffins that are bursting with natural banana flavor. This recipe stands out from the crowd with an ingredient list that prioritizes a high proportion of ripe bananas, a thoughtfully balanced amount of sugar in comparison to flour, and a clever use of egg yolks instead of whole eggs. For anyone who frequently finds themselves with leftover egg yolks from other culinary adventures or a couple of forgotten ripe bananas on the counter, this recipe is a true kitchen hero. It’s a staple in my rotation, offering a perfect solution for delicious homemade treats without the commitment of a large batch.
Unveiling the Irresistible Texture of Our Sour Cream Banana Muffins
The secret to the delightful texture of these banana muffins lies in a carefully balanced recipe that yields a wonderfully light, airy crumb with just the right level of sweetness. The sour cream plays a crucial role here, contributing not only moisture but also a subtle tang that beautifully complements the sweet banana, resulting in a remarkably tender and flavorful muffin. While a delicious streusel topping adds an extra layer of sweetness and crunch, it’s entirely optional. Should you choose to forgo the topping for a simpler muffin, consider incorporating other delightful additions directly into the batter. Chopped walnuts offer a pleasing nutty crunch, while chocolate chips melt into pockets of gooey deliciousness. For a touch of warmth and spice, a simple sprinkle of cinnamon sugar on top before baking works wonders. This adaptability makes the recipe a versatile canvas for your muffin cravings. I’m always looking to improve my photography, and while this older photo showcases a lovely chocolate chip version, I’m excited to update it soon with even more tempting visuals!
Beyond the optional toppings, the intrinsic quality of these muffins makes them truly special. They strike a perfect balance between being delightfully moist and holding their shape, ensuring each bite is a pure pleasure. The richness from the egg yolk, combined with the acidity of the sour cream, creates a tender crumb that is far from dry or dense. This thoughtful combination of ingredients ensures that every muffin is consistently soft, flavorful, and incredibly satisfying, proving that sometimes, the simplest recipes yield the most impressive results.
This recipe has quickly become one of my go-to small batch muffin recipes, especially for those moments when a full loaf of banana bread feels like too much, but a craving for something warm and comforting hits. Small batch baking is fantastic for minimizing waste, ensuring fresh treats, and catering to smaller households or individual cravings. It’s perfect when you have just a couple of overripe bananas and don’t want them to go to waste. Moreover, this particular recipe ingeniously uses just one lone egg yolk, making it an ideal solution for when you’ve whipped up a batch of meringues or a recipe calling for egg whites only. Instead of discarding that precious yolk, you can transform it into these tender, flavorful muffins. While a recipe from The Perfect Pantry might be your best bet if you’re swimming in bananas and need a jumbo batch of banana bread, our small batch sour cream banana muffins offer a convenient and equally delicious alternative for a more modest treat.
The beauty of using an egg yolk in this recipe, rather than a whole egg, is multifaceted. Egg yolks contribute richness, emulsification, and a tenderizing effect without adding excess moisture that a whole egg might introduce to a small batch. This results in muffins that are not only moist but also have a finer, more delicate crumb. It’s a subtle difference, but one that truly elevates the muffin experience, showcasing how a seemingly minor ingredient choice can have a profound impact on the final product. Plus, it’s a wonderfully practical way to reduce food waste in the kitchen.
Explore More Delicious Banana Bread and Muffin Recipes
While these small batch sour cream banana muffins are a consistent winner, sometimes the craving calls for a different kind of banana-infused treat, or perhaps a larger batch. Here are some other cherished banana bread and muffin recipes that are equally fantastic and offer a variety of flavors and textures to explore:
- Best Ever Banana Bread: This recipe is a classic for a reason – it delivers consistently moist and flavorful banana bread every time, a truly foolproof option for a beloved staple.
- Peanut Butter Banana Bread with Chocolate Chips: A delightful twist on the traditional, combining the comforting flavors of peanut butter with sweet chocolate chips for an indulgent and hearty loaf.
- Sour Cream Banana Bread: If you love the moistness of our muffins, this banana bread version takes that same principle and applies it to a larger loaf, ensuring supreme tenderness and flavor.
- High Rising Banana Bread: For those who appreciate a dramatic dome, this recipe is specifically formulated to achieve impressive height and a beautiful golden crust, perfect for slicing and sharing.
- Banana Bread with Sour Cream and Oil: This recipe combines the moistening power of sour cream with the tenderizing qualities of oil, resulting in an incredibly soft and flavorful bread that stays fresh longer.
Each of these recipes brings its own unique character to the table, offering a delightful way to use up those ripe bananas and fill your home with the warm, inviting aroma of freshly baked goods. Whether you prefer a dense, rich loaf or a light, airy muffin, there’s a banana-infused treat for every occasion.
Recipe
Small Batch Sour Cream Banana Muffins
Anna
Pin Recipe
Ingredients
- ¾ cup ripe mashed banana (170 grams, about 1-2 medium bananas)
- 3 scant tablespoons sugar (35 grams, granulated)
- 1 tablespoon plus a teaspoon of vegetable oil (18 grams, or other neutral oil)
- 1 large egg yolk (reserve the white for another recipe!)
- 2 ½ tablespoons sour cream (38 grams, full-fat for best results)
- ¼ teaspoon vanilla extract generous amount for rich flavor
- ¾ cup all-purpose flour (95 grams)
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt (enhances flavor)
Optional Nut Streusel Topping:
- 2 tablespoons brown sugar (packed)
- 2 teaspoons all-purpose flour
- Pinch salt (omit if using salted butter)
- ¼ teaspoon ground cinnamon
- 2 tablespoons finely chopped nuts (walnuts or pecans work beautifully)
- 2 teaspoons unsalted butter melted
Instructions
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Preheat your oven to 400 degrees F (200 degrees C). Prepare a muffin tin by greasing five muffin cups thoroughly or lining them with paper liners. This recipe makes 4 muffins, so you’ll have one extra cup if using a standard 6-cup tin.
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In a medium mixing bowl, combine the ripe mashed banana, granulated sugar, vegetable oil, and the single large egg yolk. Mix these wet ingredients together until they are well combined and smooth. Then, stir in the sour cream and vanilla extract, ensuring everything is fully incorporated.
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In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry flour mixture into the banana mixture, stirring by hand just until the flour streaks disappear. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine!
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Using a spoon or an ice cream scoop, divide the muffin batter evenly among the five greased or lined muffin cups. Fill them about two-thirds full.
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To make the optional nut streusel topping: In a small bowl, combine the brown sugar, flour, a pinch of salt (if using unsalted butter), and cinnamon. Stir in the chopped nuts. Pour in the melted butter and mix with a fork until the ingredients are well combined and form moist, crumbly clusters. Generously sprinkle the streusel crumbs over the tops of the muffins. You will likely have some leftover topping, which can be stored in an airtight container for future use or sprinkled on oatmeal.
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Place the muffin tin on the center rack of your preheated oven. Bake at 400 degrees F (200 degrees C) for 8 minutes. This initial high heat helps the muffins rise quickly and develop those beautiful crowns.
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After 8 minutes, reduce the oven heat to 350 degrees F (175 degrees C) without opening the oven door. Continue baking for another 15 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out clean. Don’t be fooled if they don’t look completely golden brown after 15 minutes; as long as the toothpick is clean, they are done. This two-stage baking process ensures a well-risen muffin with a thoroughly cooked interior.
Notes