Sourdough Discard Banana Muffins

There's something wonderfully comforting about the aroma of banana muffins baking in the oven—especially when they're enriched with tangy sourdough discard and crowned with a buttery cinnamon streusel. These Sourdough Discard Banana Muffins transform overripe bananas and your unfed starter into a breakfast treat that's moist, flavorful, and perfectly golden. Whether you're looking for a cozy morning bite or an afternoon snack with coffee, these muffins deliver homemade goodness in every crumb.

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The beauty of this recipe lies in its simplicity and versatility. The sourdough discard doesn't just reduce waste—it adds a subtle complexity that elevates ordinary banana muffins into something special. Combined with warming cinnamon and a sweet, crumbly streusel, each muffin becomes a delightful balance of tender fruit, tangy starter, and buttery topping. Perfect for busy mornings or leisurely weekend brunches alike.

Ingredients

• Muffins: 1 cup (240 g) mashed ripe bananas (about 2 large), 1/2 cup (120 g) sourdough discard (unfed), 1/2 cup (100 g) granulated sugar, 1/4 cup (60 g) unsalted butter (melted), 1/4 cup (60 ml) vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon
• Cinnamon Streusel: 1/3 cup (65 g) light brown sugar (packed), 1/4 cup (30 g) all-purpose flour, 1/2 tsp ground cinnamon, 2 tbsp (28 g) unsalted butter (melted), pinch of salt

Instructions

Step 1: Prepare the oven and muffin tin

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

Step 2: Mix the wet ingredients

In a large bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, oil, eggs, and vanilla until well combined.

Step 3: Combine the dry ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Step 4: Combine wet and dry mixtures

Gently fold the dry ingredients into the wet mixture, mixing just until no dry spots remain (do not overmix).

Step 5: Fill the muffin cups

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 6: Make the streusel topping

For the streusel, mix brown sugar, flour, cinnamon, melted butter, and a pinch of salt in a small bowl until crumbly.

Step 7: Add streusel and bake

Sprinkle the streusel evenly over the muffin batter. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and serve

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For the best texture, make sure your bananas are very ripe—look for deep yellow peels with plenty of brown spots. This ensures maximum sweetness and moisture. If you don't have fresh bananas on hand, frozen and thawed bananas work beautifully. When mixing the batter, fold gently and stop as soon as the dry ingredients are just incorporated; overmixing will result in dense, tough muffins. The streusel should have a sandy, crumbly texture—if it's too wet, add a touch more flour; if too dry, add a few drops of melted butter.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your tastes and pantry. For added richness and crunch, fold 1/2 cup of chopped walnuts or pecans into the batter before dividing it among the muffin cups. If you're a chocolate lover, stir in 1/2 cup of chocolate chips for a sweeter, more indulgent treat. You can also experiment with spices—try adding a pinch of nutmeg or cardamom alongside the cinnamon for a warm, aromatic twist. For a healthier version, substitute half the all-purpose flour with whole wheat flour, or replace the granulated sugar with coconut sugar.

Serviervorschläge

These muffins are delicious on their own, but they truly shine when served warm with a pat of butter melting into the tender crumb. Pair them with a hot cup of coffee, tea, or a frothy latte for a cozy breakfast or afternoon pick-me-up. They also make a wonderful addition to brunch spreads alongside fresh fruit, yogurt, and granola. For an extra indulgent treat, serve them with a dollop of cream cheese or a drizzle of honey. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months and reheat as needed.

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These Sourdough Discard Banana Muffins with Cinnamon Streusel prove that waste-reducing baking can be both delicious and rewarding. With their tender crumb, natural banana sweetness, and that irresistible crunchy topping, they're sure to become a regular in your breakfast rotation. Bake a batch today and enjoy the perfect marriage of tangy sourdough and comforting banana bread flavors in every bite.

Recipe Help & FAQs

→ What type of flour is used for these muffins?

All-purpose flour provides a tender crumb and structure to the batter.

→ Can I substitute the sourdough discard?

Yes, but the sourdough discard adds moisture and a subtle tang that enhances flavor and texture.

→ How should the muffins be stored?

Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.

→ What is the purpose of the cinnamon streusel topping?

The streusel adds a crunchy, sweet layer with warm cinnamon notes, complementing the soft muffin interior.

→ Can I add nuts or chocolate chips to the batter?

Yes, adding chopped walnuts or chocolate chips provides extra flavor and texture, enhancing the muffins.