Description
Mini Banana Muffins are moist, flavorful, and perfectly sized for a quick snack or breakfast treat. Rich with ripe bananas, a hint of vanilla, and optionally studded with mini chocolate chips, these muffins combine classic baking ingredients for a soft, fluffy texture. Ready in just 22 minutes, they’re a perfect make-ahead snack that everyone will love.
Ingredients
Scale
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- â…“ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ¼ cups ripe banana, mashed (about 3 medium bananas)
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt or fine sea salt
Optional
- 1 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it or lining with paper liners to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure proper emulsification. Stir in the vanilla extract for added flavor.
- Mix in Sour Cream: Blend the sour cream into the wet mixture until fully combined; this adds moisture and richness to the muffins.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, gently mixing until just combined to avoid overmixing, which could make the muffins tough.
- Add Bananas and Chocolate Chips: Carefully fold in the mashed ripe bananas to distribute evenly. If using, fold in mini chocolate chips for sweetness and texture.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- For extra flavor, try adding a teaspoon of cinnamon or nutmeg to the dry ingredients.
- You can swap sour cream for Greek yogurt for a lighter variation.
- Keep muffins stored in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make sure bananas are very ripe for the best natural sweetness and moist texture.
- If you prefer dairy-free, substitute butter with a plant-based alternative and use a dairy-free yogurt instead of sour cream.
