Description
This recipe creates moist, fluffy banana muffins by using overripe bananas and sour cream. It features a rich, homemade salted caramel swirl for extra flavor and bakery-style results, making it an easy-to-follow family favorite.
Ingredients
Scale
- 3 large overripe bananas, mashed
- 120 ml (0.5 cup) sour cream or full-fat yogurt
- 115 g (0.5 cup) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 5 ml (1 tsp) vanilla extract
- 300 g (2.5 cups) all-purpose flour
- 150 g (0.75 cup) granulated sugar
- 50 g (0.25 cup) packed light brown sugar
- 10 g (2 tsp) baking soda
- 5 g (1 tsp) ground cinnamon
- 2 g (0.5 tsp) fine sea salt
- For the salted caramel swirl:
- 100 g (0.5 cup) granulated sugar
- 30 ml (2 tbsp) water
- 60 ml (0.25 cup) heavy cream, warmed
- 30 g (2 tbsp) unsalted butter, cut into small cubes
- 1 g (0.25 tsp) fine sea salt
Instructions
- Prepare Caramel Sauce: Combine 100 g granulated sugar and water in a heavy saucepan over medium heat. Cook without stirring, swirling occasionally, until it reaches a deep amber color (approx. 6-8 minutes). Remove from heat, carefully pour in the warmed heavy cream, and whisk continuously until smooth. Stir in the butter cubes and salt until melted. Transfer to a bowl and cool for at least 30 minutes, or until thickened.
- Preheat Oven and Prep Tin: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, 150 g granulated sugar, brown sugar, baking soda, cinnamon, and 0.5 tsp salt. Whisk for 30 seconds to distribute leavening agents evenly.
- Combine Wet Ingredients: In a separate medium bowl, mash the bananas. Stir in the lightly beaten eggs, melted butter, sour cream, and vanilla extract. Whisk until fully combined.
- Mix Batter: Pour the wet banana mixture into the bowl with the dry ingredients. Stir gently with a spatula only until combined and no dry streaks remain. Do not overmix; a few lumps are acceptable.
- Fill Muffin Cups and Swirl: Fill each prepared muffin cup about halfway with batter. Drizzle half of the cooled caramel sauce over the batter in the cups and gently swirl with a skewer. Top with the remaining batter, filling the cups about two-thirds full, then drizzle the rest of the caramel over the tops and swirl again.
- Bake and Reduce Heat: Bake for 5 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and continue baking for 15-18 minutes, or until a wooden skewer inserted in the center comes out with moist crumbs.
- Cool: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Reheat leftover caramel sauce gently and drizzle more over the tops before serving, if desired.
Notes
To achieve a truly soft, moist texture, use overripe bananas with brown spots and avoid overmixing the batter, as this develops gluten. The two-stage baking method (high then low heat) is critical for a high, bakery-style rise. Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Banana, Muffin, Caramel, Salted Caramel, Dessert, Breakfast, Snack, Baked Goods, Easy