This is a really scrumptious banana muffin I ate ever!! Why? Because this muffin is so soft and moist. Its still as soft as before though we ate it at the next day!!
I got the recipe from Wilton, and I figured it out that there are plenty delicious baking recipes (it was my first time copied the recipe from wilton), but I changed some instructions as when I tried to cream the butter and sugar with mixer, it didn't come out light and fluffy :(, so I added eggs then mixed it until light and fluffy.
Banana Sour Cream Muffin
Yields: About 18 standard muffin.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter softened
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
2 ripe bananas mashed (I used 3 bananas)
3/4 cup sour cream
Preheat oven 350°F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. (Belzy -- cream butter and sugar with mixer until enough to mix the butter and sugar, then add eggs, mix it until light and fluffy. So, up to you which way you like to use)
In medium bowl, combine flour, baking soda, and salt; set aside.
Add vanilla and banana; mix well.
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating
Guess what?? My hubby can't stop eating those muffins......it is became our fave muffin now ;). Let's take one of these muffin....yummmm...