Comida Kraft
Recipe Box

Banana Muffins with Sour Cream

Prep Time
15
min.
Total Time
39
min.
Servings

16 servings

Our Banana Muffins with Sour Cream impress with nutty notes of chopped walnuts. Turn out a fresh, moist batch of banana muffins today with our recipe.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Chocolate-Glazed Banana Muffins

Bake 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: 1 pkg. (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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 240
Total fat 11g
Saturated fat 4g
Cholesterol 40mg
Sodium 200mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 15g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These muffins are so good! These muffins are so good! I think my family likes them so much because they are more cakey then most muffins. This recipe calls for a cup of walnuts, but my husband and grandaughter don't like nuts in their food so I used a half cup of chocolate chips and a half cup of peanut butter chips instead. Big hit!! Now I have to make them like that all the time.
Date published: 2013-10-25
Rated 4 out of 5 by from Very moist ! Very moist ! I made 6 in a jumbo muffin pan & the rest in a standard muffin tin. They both took about 30 minutes. Everyone loved them. I thought the jumbo ones were tastier.
Date published: 2016-04-28
Rated 5 out of 5 by from This is so easy and so good. This is so easy and so good. I only had to large bananas so add 3/4 cups of dried cranberries. My son and I love them. Will make again.
Date published: 2012-10-16
Rated 4 out of 5 by from My whole family loves these muffins. My whole family loves these muffins. I use lowfat sour cream and added white chocolate chips instead of the nuts and they are delicious!
Date published: 2013-10-08
Rated 5 out of 5 by from I made this today. I made this today. I used 8 jumbo muffin cups and baked them for 30 minutes. They are so so YUMMY!!! This is a keeper !!
Date published: 2015-02-16
Rated 5 out of 5 by from i just made these muffins tonight and I give them an A+. i just made these muffins tonight and I give them an A+. Only used 3/4 cup of sugar and it was plenty. Made 16
Date published: 2016-05-16
Rated 5 out of 5 by from I just made these muffins tonight and I give them an A+. I just made these muffins tonight and I give them an A+. I only used 3/4 cup of sugar and it was plenty.
Date published: 2016-05-16
Rated 4 out of 5 by from Very good! Very good! I used 4 bananas. It made about 2 dozen muffins which was great. Will make these again!
Date published: 2011-05-22
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