Name: Banana Sour Cream Muffins
Ingredients: 1 stick butter, softened (8 Tablespoons); 1 1/4 cups sugar; 2 eggs; 1/4 cup sour cream; 1 tsp. baking soda; 2 large bananas, mashed (about 1 cup); 2 tsp. vanilla; 1/2 tsp. salt; 1 1/2 cups flour (white, wheat, or combo)

Description

Banana Sour Cream Muffins–because there are too many overripe bananas in the world.

Ingredients

Scale

1 stick butter, softened (8 Tablespoons)
1 1/4 cups sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed (about 1 cup)
2 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour (white, wheat, or combo)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees. Line muffin pan with liners or spray with cooking spray.
Cream butter, sugar, and eggs until fluffy and well combined. Beat in sour cream, bananas, vanilla, salt, and baking soda until smooth.
Stir in flour, mixing only until blended.
Fill muffin cups 2/3 full (I find a large cookie scoop is perfect for this).
Bake for 20-25 minutes or until tops spring back when lightly touched. Turn out immediately to cool on racks.