Sourdough Banana Muffin Recipe
Tall muffin tops with a plush interior and an intense banana flavor, you’ll love these Sourdough Banana Muffins. Sourdough discard adds a delicious tang and added moisture that will keep these muffins tasting fresh for up to a week.
Servings: 12 Muffins
Calories: 260kcal
Equipment
- large cookie scoop 3 tablespoon scoop
- muffin liners optional
Ingredients
Topping (optional)
- ½ banana yellow but not overripe
- 14 grams granulated sugar
Batter
- 210 grams all-purpose flour
- 4 grams baking powder
- ¼ teaspoon baking soda
- 7 grams Kosher salt Morton's kosher salt
- 113 grams unsalted butter
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 200 grams brown sugar
- 1 egg large
- 28 grams vegetable oil or any neutral-flavored oil
- 28 grams whole milk
- 8 grams vanilla extract
- 300 grams bananas 3 overripe bananas, mashed
- 56 grams sourdough discard
Instructions
- Prep: Preheat the oven to 450 F with the rack in the middle. Line the muffin tin with paper liners. Set aside.
- Make the topping: Thinly slice ½ of a banana into 12 portions. Place the slices on a parchment-lined baking sheet, and sprinkle sugar on the bananas. Set aside.½ banana, 14 grams granulated sugar
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt.210 grams all-purpose flour, 4 grams baking powder, ¼ teaspoon baking soda, 7 grams Kosher salt
- Melt butter: Melt the butter in a small saucepan over medium heat. Transfer the melted butter to a large mixing bowl, and add spices this will allow the aromas and flavors to bloom. Let the butter cool to room temperature (about 75 F) before continuing.113 grams unsalted butter, ½ teaspoon ground cinnamon, ⅛ teaspoon nutmeg
- Mix the wet ingredients: Whisk the brown sugar into the butter until fully dissolved. Stir the egg and vegetable oil into the mixture. Add in the milk, vanilla, mashed bananas and sourdough discard until fully incorporated and no traces of discard remain.200 grams brown sugar, 1 egg, 28 grams vegetable oil, 28 grams whole milk, 8 grams vanilla extract, 300 grams bananas, 56 grams sourdough discard
- Make the batter: Fold the flour mixture into the wet ingredients a third at a time. Gently stir to prevent your batter from forming too much gluten, or your muffins may become dense and rubbery.
- Portion out batter: Divide the batter evenly among the crevices of your prepared muffin tins (about 80 to 90 grams or 6 tablespoons of batter in each). Place one slice of banana on each muffin, if using.
- Bake: Place the muffin tin on the middle rack of the oven, close the door and immediately turn down the temperature to 375 F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Do not open the door too soon or your muffins will sink! Let the muffins cool in the tin for 15 minutes before turning them out on a wire rack.
- Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container for up to 7 days.
Notes
When in doubt, use weight over volume measures.
Don’t use overripe bananas for the topping; use very ripe, browned bananas for the batter.
Set your ingredients out on the counter for at least half an hour before starting. Room-temperature ingredients blend into a smoother batter and bake into muffins with a better texture.
Nutrition
Calories: 260kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 297mg | Potassium: 160mg | Fiber: 1g | Sugar: 21g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg