Sourdough Banana Muffins Recipe
Yield: 12 muffins
These Sourdough Banana Muffins are soft, tender, and naturally sweet with a tangy kick from discard. Quick to mix, bake, or cold-ferment for later. Better than those found at the local coffee shop with tall muffin tops and a crumb that stays moist for days.
Equipment
Ingredients
- 210 grams all-purpose flour 1 1/2 cups
- 200 grams sugar 1 cup
- 12 grams baking soda 2 teaspoons
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter, melted 1/2 cup
- 110 grams eggs 2 large eggs
- 350 grams mashed bananas about 4 medium bananas
- 120 grams sourdough discard 1/2 cup
- 8 grams vanilla extract 2 teaspoons
- chopped walnuts or chocolate chips, optional about 1/2 cup
Instructions
- First, preheat the oven to 425 degrees F, then line a 12-well muffin pan with muffin liners. Set aside.
- In a large bowl, whisk together flour, sugar, baking soda, and salt until combined. Set aside.200 grams sugar, 210 grams all-purpose flour, 12 grams baking soda, 3 grams salt
- In another bowl, whisk together the melted butter, eggs, mashed bananas, sourdough discard, and vanilla extract until smooth.350 grams mashed bananas, 113 grams unsalted butter, melted , 110 grams eggs, 120 grams sourdough discard, 8 grams vanilla extract
- Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. If adding mix-ins, fold them into the thick muffin batter with a rubber spatula until all of the flour has been incorporated. Leave the batter to rest for 15 minutes.chopped walnuts or chocolate chips, optional
- Long Ferment: To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as normal the following morning.
- Once the batter has rested, scoop about 100 grams (5 Tablespoons) into each muffin liner. The muffin tins will be VERY full. This creates the most perfect muffin tops.
- Bake for 5 minutes, then reduce the temperature to 350 degrees F and continue to bake for 14-16 minutes or until the edges are golden brown and a toothpick placed in the center comes out clean.
- Keep the muffins in the muffin tin for 5 minutes before removing to cool on a wire rack. Enjoy!
Notes
Ingredients & Substitutions
- Flour: I used all-purpose flour for this recipe.
- Sourdough Discard: For sweeter recipes like these sourdough muffins, I like to use 1–2-day-old discard. You can use active sourdough starter, just measure the same amount in grams.
- Unsalted Butter: I tested this recipe with 75g (⅓ cup) of avocado oil versus 113g (½ cup) of butter, and the muffins made with butter were more tender, less gummy, and stayed just as moist. If using salted butter, reduce the salt in this recipe by 1 gram (¼ teaspoon).
- Bananas: Spotted, brown bananas are best because they bring natural sweetness and plenty of moisture. You can use fresh or frozen bananas. If frozen, thaw first. For underripe bananas, place them on a baking sheet and bake at 350°F for 10 minutes until soft and brown, then let them cool to room temperature before using.
- Mix-ins: These muffins are great on their own with a little butter, but you can fold in mini chocolate chips, nuts, or a dash of cinnamon. Keep total mix-ins to about ½ cup to maintain the soft, tender crumb and have fun customizing each batch. You can mix in different flavors on a whim while keeping the foundation of the recipe intact.
- Sugar: This helps balance the natural sweetness of the bananas and gives the muffins a lightly golden top. You could use white sugar, dark brown sugar, or a mix of both to add a little extra flavor depth while keeping the crumb tender and moist.
- Baking Soda: Provides lift so the muffins rise nicely while keeping the crumb tender. It also reacts with the sourdough discard to create a subtle, light texture.
- Salt: Enhances all the flavors and balances the sweetness of the bananas and sugar. It also strengthens the structure of the muffins, helping them hold together while staying soft.
- Eggs: Whisked with the wet ingredients, eggs provide richness and help hold the muffins together. They also add moisture and contribute to the tender crumb.
- Vanilla Extract: Adds a subtle depth of flavor that complements the bananas naturally. It also rounds out the sweetness and gives the muffins a comforting, homey aroma.
Nutrition
Calories: 245kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 386mg | Potassium: 139mg | Fiber: 1g | Sugar: 20g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
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