Sour Cream Banana Streusel Muffins

"Robin Perry, The Best of Country Cooking"
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by ske321 photo by ske321
photo by Juju Bee photo by Juju Bee
photo by Mommababycakes photo by Mommababycakes
photo by Kim D. photo by Kim D.
Ready In:
12 muffins




  • 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.

Questions & Replies

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  1. Christine C.
    These muffins are delicious. I cut the amount of butter in half and used half whole wheat flour and half white flour and they were great! My kids (8 and 5) loved them too! Will be making these again!
  2. Babs in Toyland
    I made these for my DH last night and he loved them. The streusel topping makes the difference. Thanks for posting the recipe.
  3. ChipotleChick
    YUMMY! I halved the butter in the batter, halved the streusel topping, and used plain fat free yogurt instead of the sour cream. Delicious! Thanks for the recipe!
  4. Jen T
    Yummeeeeeeeee! These were just great. I too used 1/2 wholemeal & 1/2 white flour. The topping takes them from great to fabulous! DH just couldn.t leave them alone LOL Thanks so much for posting this one. Jen :)
  5. sunny_day
    I used Sahara's modification and used low-fat plain yogurt as opposed to the sour cream. As for my own preference, I used brown sugar instead. I really enjoy these muffins, they are not overly sweet and have a mild taste. I too, yielded more than 12, rather 15.


  1. chicken403
    Yummy muffins! I also sub vanilla yogurt instead of sour cream. Absolutely fantastic!
    I have a banana muffin recipe already but I wanted to try one with a streusel topping so I tried this! Since I try to stay away from white flour I subbed it with whole wheat pastry flour. Instead of 1 cup sugar I used 1/2 cup brown sugar & 1/2 cup Splenda. Used applesauce for the butter, 1 tsp cinn & fat free plain yogurt for the sour cream. I also used Splenda for the sugar in the streusel & lite butter. There's not a HUGE banana flavor to these muffins, just a mild flavor but the topping is wonderful. Thanks so much.
  3. Aussie mum 2_2
    Loved them, so did my kids. Very light, topping was great. Used half whole wheat flour & half plain. Used plain yoghurt instead of sour cream. Will be making again often!! Thanks
  4. PlumberryJam
    Yummy muffins. I used brown sugar and substituted plain yogurt instead of sour cream. Also added a bit of nutmeg & allspice for a great result. The streusel makes them that little bit more special than ordinary muffins. Thankyou.
  5. Some1sGrandma
    Wow, beautiful and delicious! The whole house smells wonderful while these are baking. Had to make some substitutions and they were still great! Made topping just as directed. Had to substitute half sour cream and half plain yougurt, was short just a little on banana and subbed 2 T. applebutter, subbed canola oil for butter in batter and used half sugar and half splenda in the batter also. This recipe is a keeper for sure!



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