Sour Cream Banana Muffins

Every home cook has at least one recipe that they make so often they can recite the measurements and ingredients by heart! In my kitchen, one such recipe are these muffins. I've been baking these for so long that the orignal recipe I copied into my recipe notebook 12 years ago, became so faded and splattered with batter that it eventually ended up in the trash! I've never bothered reprinting it.

These are my go to snack for playdates, or for when I've got a few girlfriends over and we're craving something sweet to go with our coffee. There always seem to be a few over ripe bananas in the fruit bowl, and the other ingredients are always handy as well. I've had many requests for this recipe, and I'll modestly admit that I've yet to taste a banana muffin I like any better than these. So, give them a try. Perhaps they'll become a favorite in your repetoire too!

Sour Cream Banana Muffins

1/2 Cups Butter or Margarine
1 1/4 C Sugar or Packed Brown Sugar
2 Eggs
1/4 Cup Sour Cream
3 Ripe Bananas Mashed
1 1/3 Cups All Purpose Flour (Whole Wheat works too!)
1 tsp Baking Soda
1/4 tsp salt
Chopped Pecans or Walnuts for Sprinkling

Prepare a muffin tin with papers. Preheat oven to 400*
Beat butter and sugar until fluffy. Beat in the eggs and sour cream. Add mashed bananas and stir. In a small seperate bowl mix flour, soda and salt. Pour into wet ingredients and stir to combine, being careful not to overmix. Fill muffin cups 2/3 full. (I like to use a potato scoop for this!) sprinkle with chopped nuts and bake for 18-20 minutes. Remove the muffins from the tin and cool on wire racks. Or, you can always enjoy them hot from the oven as well!