Banana Sour Cream Muffins Food

BANANA MUFFINS WITH SOUR CREAM

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
• Spoon into 16 paper-lined muffin cups.
• 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.

BANANA MUFFINS WITH SOUR CREAM

Steps:

• Mix the dry ingredients together in a large bowl.
• In a separate bowl, cream the butter and brown sugar,then on low speed, beat in the sour cream, eggs and vanilla.
• Stir the butter mixture into the dry ingredients, mixing lightly only until blended.
• If desired, add one cup chocolate chips and/or 1/2 cup chopped nuts.
• With an ice cream scoop, spoon into greased muffin tins, makes 12 large or 24 medium muffins.
• Bake at 375°F about 20 minutes or until firm.

HEALTHY BANANA OAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
• In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
• Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.

BANANA MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

FLUFFY GLAZED BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Mix mashed bananas and sour cream in a separate bowl.
• Beat sugar and oil in a large mixing bowl. Add eggs and mix until light and fluffy. Mix in liqueur, then flour mixture. Add banana mixture and mix just until combined, scraping sides of the bowl quickly; don't overmix. Pour batter into the prepared muffin cups, filling 3/4 full.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, dissolve instant coffee in hot water in a medium bowl. Stir in confectioners' sugar, oil, and liqueur. Drizzle over cooled muffins.

BANANA OAT MUFFINS WITH SOUR CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
• In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
• To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
• Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

TASTY SOUR CREAM BANANA BREAD

Steps:

• Beat sugar and oil.
• Add eggs, bananas, sour cream and vanilla and blend well.
• Add flour, salt and soda; mix until well blended.
• Pour batter into a large greased and floured loaf pan, or two smaller pans.
• Bake at 350 for 50-60 minutes or until toothpick comes out clean.
• You can also make muffins with this batter.

CREAM CHEESE-FILLED BANANA BREAD MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350F (180C).
• To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
• Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
• To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
• To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
• Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
• Allow muffins to cool for 15 mins.
• Enjoy!

BANANA SOUR CREAM BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

SOUR CREAM BANANA STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.
• In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.
• Fill greased or paper lined muffin cups three-fourths full.
• For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
• Sprinkle over muffins.
• Bake at 375F for 20 to 25 minutes.

SOUR CREAM BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Soften butter or margarine to almost melted state, add peeled bananas and mash together.
• Add sour cream, stirring together.
• Add wheat germ, flour, baking powder, baking soda, salt,grated nutmeg, cinnamon and eggs.
• Stir until well blended.
• Place into lined or greased muffin tins. I used 24 regular sized (2 pans) and 12 small (1 pan holding 12 muffins)for a total of three pans.
• Place into oven, two large muffin pans together on one rack, and one small muffin pan on rack alone.
• Bake for 20-24 minutes, depending on your oven, testing with toothpick;when it comes out clean, they are done. They can be lighter on top and still be fine.
• Turn unlined muffins onto rack, and remove lined muffins as well, onto rack.
• Cool a little bit (be careful, don't burn your mouth!)until ready to eat.
• Enjoy!

BANANA SOUR CREAM MUFFINS

Steps:

• Combine butter, sugar and bananas in a large bowl. Beat with electric mixer until blended. Beat in eggs, then sour cream. Fold in sifted dry ingredients, stirring just to blend. Fill muffin tins ¾'s full. Bake at 350F, for 25 minutes or until golden brown.

SOUR CREAM CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

SOUR CREAM BANANA CHOC CHIP MUFFINS

Steps:

• Preheat oven to Gas 4/180C350°F.
• Prepare muffin tin with paper liners/spray with Pam.
• Sift dry ingredients into a large bowl, whisk and set aside.
• Melt butter in microwave.
• Peel, chop and mash banana.
• Lightly beat egg and add to banana, followed by sour cream, vanilla extract and finally melted butter. Whisk until smooth.
• Add wet to dry mixture and gently combine ensuring not to overwork batter. Add chocolate chips.
• Evenly distribute batter between six muffin cups, sprinkle with sugar.
• Bake at Gas 4/350F/180C for 30 minutes until golden.