Preheat the oven to 425° F. Line a 12-cup muffin tin with paper liners.

Whisk together flour, baking powder, baking soda, and salt, in a mixing bowl.

Mash the bananas.

In a large mixing bowl add 1 stick of room-temperature butter and sugar. Beat butter and sugar with an electric mixer until smooth.

Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extra, milk, and sour cream into the mixture. Mix with the electric mixer until well combined. At this stage, you may add the raisins.

Pour the flour mixture into the banana mixture and stir until just combined. Divide the batter among each paper liner.

Bake for 5 minutes then reduce the oven temperature to 350° F and continue baking for another 15 minutes or until the centers are springy to the touch and the tops are golden brown. Let the muffins cool in the pan for a few minutes. Serve warm or remove them from the pan and cool completely on a wire rack.

Enjoy, buen provecho!

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