Description
Delightful mini banana muffins that are moist, flavorful, and perfect for a quick snack or breakfast treat. These bite-sized muffins combine ripe bananas, soft butter, and a touch of sweetness, with an optional addition of mini chocolate chips for extra indulgence.
Ingredients
Scale
Main 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
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt or fine sea salt
- 1 ¼ cups ripe banana, mashed (about 3 medium bananas)
Optional Ingredients
- 1 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners to prepare for baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, indicating proper aeration.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract to enhance the flavor.
- Mix in Sour Cream: Add the sour cream to the wet ingredients and mix until fully combined to ensure moisture and tenderness in the muffins.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents and seasonings evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the muffins tender.
- Fold in Bananas and Chocolate Chips: Gently fold in the mashed bananas to distribute them evenly throughout the batter. If desired, fold in mini chocolate chips for added sweetness and texture.
- Scoop Batter: Scoop the batter into the prepared mini muffin tin, filling each cup about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool Muffins: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess and preserving texture.
Notes
- Make sure bananas are ripe for the best sweetness and moisture.
- Do not overmix the batter to avoid dense muffins.
- You can substitute sour cream with Greek yogurt for a tangier taste.
- Mini chocolate chips are optional but add a nice touch of sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use paper liners to make removing the mini muffins easier.
