Sourdough Banana Muffins Cinnamon

There's something wonderfully resourceful about transforming sourdough discard into golden, tender muffins that fill your kitchen with the warm scent of cinnamon and ripe bananas. These Sourdough Discard Banana Muffins combine the subtle tang of unfed starter with the natural sweetness of mashed bananas, creating a moist crumb that's perfectly balanced. Topped with a buttery cinnamon streusel that bakes into a crunchy, sweet crown, each muffin offers a delightful contrast of textures—soft and fluffy inside, with a crumbly, spiced topping that makes every bite irresistible. Whether you're looking for a wholesome breakfast option or a satisfying afternoon snack, these easy-to-make muffins are a delicious way to reduce waste while treating yourself to homemade goodness.

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The magic of these muffins lies in their simple assembly and the way each component works in harmony. The sourdough discard adds a subtle depth and keeps the muffins incredibly tender, while the combination of melted butter and vegetable oil ensures they stay moist for days. The streusel topping, with its blend of brown sugar, cinnamon, and butter, becomes gloriously golden and crisp in the oven, providing that bakery-style finish we all crave. Best of all, this recipe comes together in under an hour from start to finish, making it ideal for weekend baking or when unexpected guests arrive.

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: Preheat and Prepare

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

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the mashed bananas, sourdough discard, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until the mixture is well combined and smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.

Step 4: Fold Together

Gently fold the dry ingredients into the wet mixture, mixing just until no dry spots remain. Be careful not to overmix, as this can result in dense muffins.

Step 5: Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.

Step 6: Make Streusel

In a small bowl, mix together the brown sugar, flour, cinnamon, melted butter, and a pinch of salt until the mixture becomes crumbly.

Step 7: Top with Streusel

Sprinkle the cinnamon streusel evenly over the top of each muffin, pressing lightly so it adheres to the batter.

Step 8: Bake

Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Step 9: Cool

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

Zusatztipps für die Zubereitung

For the best results, use bananas that are very ripe—the ones with plenty of brown spots—as they provide the most natural sweetness and moisture. Your sourdough discard should be unfed and can be straight from the refrigerator; there's no need to bring it to room temperature. When folding the dry ingredients into the wet, use a gentle hand and stop mixing as soon as the flour is just incorporated. Overmixing develops gluten and can lead to tough, dense muffins instead of the tender crumb you're aiming for. If you don't have paper liners, a light coat of nonstick spray or butter works perfectly to prevent sticking.

Varianten und Anpassungen

This recipe is wonderfully adaptable to suit your taste preferences and pantry staples. For added texture and flavor, fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips into the batter just before dividing it among the muffin cups. If fresh bananas aren't available, frozen bananas work beautifully—just thaw them completely and drain any excess liquid before mashing. For a dairy-free version, substitute the butter with coconut oil or additional vegetable oil, and ensure your sourdough starter was made without dairy. You can also experiment with spices by adding a pinch of nutmeg or cardamom to the dry ingredients for a more complex flavor profile. These muffins also freeze exceptionally well; simply store them in an airtight container for up to 3 months and thaw at room temperature or warm briefly in the microwave.

Serviervorschläge

These Sourdough Discard Banana Muffins are delightful on their own, but they also pair beautifully with a hot cup of coffee or tea for a cozy breakfast or afternoon break. Serve them warm with a pat of butter melting into the tender crumb, or enjoy them at room temperature as a portable snack. They make an excellent addition to brunch spreads alongside fresh fruit, yogurt, and granola. For a special treat, drizzle the cooled muffins with a simple vanilla glaze made from powdered sugar and milk, or serve them with a dollop of whipped cream cheese. Kids and adults alike will love them packed in lunchboxes or enjoyed as an after-school snack with a glass of milk.

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With their perfect balance of tangy sourdough depth, sweet banana flavor, and that irresistible crunchy streusel topping, these muffins are destined to become a staple in your baking rotation. They transform humble sourdough discard into something truly special, proving that the best recipes often come from resourcefulness and creativity. Whether you're an experienced sourdough baker looking for new ways to use your discard or simply someone who loves a good banana muffin, this recipe delivers on flavor, texture, and simplicity every single time.

Recipe FAQ

→ Can I use frozen bananas for the muffins?

Yes, thawed frozen bananas work well and maintain the moist texture of the muffins.

→ What does sourdough discard add to the batter?

Sourdough discard adds tangy flavor and moisture, enhancing the muffin's tenderness and depth.

→ How do I make the cinnamon streusel topping?

Mix brown sugar, flour, ground cinnamon, melted butter, and a pinch of salt until crumbly, then sprinkle over the batter before baking.

→ Can I add nuts or chocolate chips?

Absolutely, adding chopped walnuts or chocolate chips enhances texture and flavor.

→ How should I store the muffins?

Keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.