Sourdough Banana Muffins Cinnamon (Print View)

Tender banana muffins enriched with sourdough discard and topped with a crisp cinnamon streusel.

# Components:

→ Muffins

01 - 1 cup mashed ripe bananas (about 2 large)
02 - 1/2 cup sourdough discard, unfed
03 - 1/2 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1/4 cup vegetable oil
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1 1/2 cups all-purpose flour
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon ground cinnamon

→ Cinnamon Streusel

13 - 1/3 cup light brown sugar, packed
14 - 1/4 cup all-purpose flour
15 - 1/2 teaspoon ground cinnamon
16 - 2 tablespoons unsalted butter, melted
17 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, vegetable oil, eggs, and vanilla extract until well combined.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
04 - Gently fold the dry ingredient mixture into the wet mixture, stirring just until no dry spots remain. Do not overmix.
05 - Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
06 - In a small bowl, combine light brown sugar, all-purpose flour, ground cinnamon, melted butter, and a pinch of salt, mixing until the texture becomes crumbly.
07 - Sprinkle the cinnamon streusel mixture evenly over the muffin batter in each cup.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • A clever way to use sourdough discard without waste
  • Perfectly moist texture thanks to ripe bananas and a balance of butter and oil
  • The crunchy cinnamon streusel topping adds irresistible texture and flavor
  • Easy enough for beginners with straightforward mixing and baking
  • Freezer-friendly for meal prep and grab-and-go breakfasts
  • Naturally vegetarian and customizable with nuts or chocolate chips
02 -
  • Use very ripe bananas with brown spots for maximum sweetness and moisture
  • Don't overmix the batter—fold just until the flour disappears to keep muffins tender
  • Fill muffin cups about 3/4 full to allow proper rise without overflow
  • Press the streusel lightly onto the batter so it adheres during baking
  • Test doneness with a toothpick—it should come out clean or with just a few moist crumbs
  • Let muffins cool in the pan briefly before transferring to prevent breaking
  • Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage
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