Sour Cream-Banana Muffins

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Sour cream and mashed fully ripened bananas make these yummy banana muffins incredibly moist.

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  • 16
  • Average
  • 15 mins
  • 25 mins
  • Average budget

Ingredients

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 cup mashed fully ripe bananas (about 3)
  • 1 cup Sour Cream
  • 2 eggs
  • 2-1/4 cups flour
  • 1-1/2 tsp. Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Preparation

Step 1

HEAT oven to 350°F.

BEAT butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened.

Step 2

SPOON into 16 paper-lined muffin cups.

Step 3

BAKE 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.

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CHOCOLATE-GLAZED BANANA MUFFINSBake and cool muffins as directed. Cook 2 oz. BAKER'S Semi-Sweet Chocolate and 3 Tbsp. whipping cream in small saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Cool 3 min. or until slightly thickened. Drizzle over muffins. Let stand until glaze is firm. ADD-INS Add one of the following to batter before pouring into prepared muffin cups and baking as directed: 4 oz. chopped BAKER'S Semi-Sweet Chocolate, 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits, or 1 cup toasted BAKER'S ANGEL FLAKE Coconut.

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