Prep 15 mins
Cook 30 mins
This recipe originally came from Guideposts magazine. I first got to try the result at my mother's house this summer and loved it! Unfortunately, when I got home, I couldn't seem to find the recipe anywhere online. My mom sent me the recipe so now I can make them anytime I want to (and that's pretty often!) Normally I don't re-post recipes that are not personal, but this is an exception as I don't want to lose it and I think others may be having trouble finding it as well! Please note that I have not tried to make this myself yet, so I'm taking these instructions on faith. I will update them if I think they need changing once I've tried this on my own. A couple of quick notes: If you have large muffin pans, this will make 12 large muffins plus 6 smaller (regular) muffins. The listed yield is for regular muffins only. You can also easily do this in a loaf pan if preferred. The recipe also states that you can cut the sugar and chocolate chips in half if you find the recipe too sweet - it will not cause problems.
- 1⁄2 cup sour cream
- 2 teaspoons baking soda
- 3 -4 ripe bananas, mashed
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 2 eggs
- 3 cups flour
- 1⁄2 cup wheat germ
- 2 cups milk chocolate chips or 2 cups semi-sweet chocolate chips
- 2 teaspoons salt
- 2 teaspoons vanilla
- Preheat oven to 350 degrees.
- Set out your muffin pans. Grease them or place muffin papers inside depending on your preference.
- In a small bowl, mix together the sour cream and baking soda. Set aside.
- In another bowl, cream together the butter, sugar and eggs.
- Add the sour cream and baking soda mixture to the creamed ingredients and mix well.
- Add in the remaining ingredients and mix until well combined.
- Fill each muffin cup about halfway full.
- Bake for 18-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Check at 18 minutes and keep checking every 3 minutes to ensure that they do not burn.
I think these may be the best muffins I have ever made. My little girl really likes muffins so I've tried several recipes from other places and we're always disappointed in the results. Not this time! I didn't think they were too sweet at all. In fact, they were just right for us. I did make 2 changes- I had to. 1) I don't have wheat germ so I substituted almond meal/flour and 2) some little, tiny person made a snack out of my bananas this morning so I only had 2. I used those and substituted 3/4 cup of applesauce for the hi-jacked nanners. They were delicious and I know they'll be even better tomorrow after they have a chance to set. I baked them 25 minutes. They ended up with nice, rounded, slightly browned tops. There are (were) 33 regular sized muffins. Thanks so much for posting this great, great muffin recipe! Made for Pick a Chef Spring 2009.
These are very good muffins. They are nice and moist, however might be a tad too sweet. Which is interesting considering how healthy they are lol. Easy to put together and just a yummy as the not so healthy variety. I followed the directions to a T, although I did halve the recipe. I have never had sour cream in a muffin before and was curious how it would work out and you can't tell there is any in there at all. A great way to use up those half finished tubs of sour cream I always seem to have laying around in the fridge.
I replaced the sour cream with yougurt and the sugar with half splenda. They were yummy