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Moist Sourdough Discard Banana Muffins with Streusel Topping

Three golden brown sourdough discard banana muffins stacked and resting on a white plate, topped with cinnamon sugar.
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Use your sourdough discard and overripe bananas to make these incredibly moist and tender bakery-style banana muffins. This easy recipe includes a simple cinnamon streusel topping for extra texture.

Ingredients

Scale
  • 1 cup sourdough discard (fed or unfed)
  • 1 cup mashed overripe bananas (about 3 medium)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup sour cream or plain yogurt
  • 1/2 cup chopped walnuts or pecans (optional)
  • For Streusel Topping: 1/4 cup all-purpose flour
  • For Streusel Topping: 2 tablespoons granulated sugar
  • For Streusel Topping: 1/4 teaspoon ground cinnamon
  • For Streusel Topping: 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first: In a small bowl, combine the streusel flour, sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth.
  4. Add the sourdough discard and sour cream (or yogurt) to the wet ingredients and mix until just combined.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable. If using nuts, gently fold them in now.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Remove the streusel topping from the refrigerator and sprinkle it evenly over the tops of the batter in each cup.
  9. Bake at 400 degrees Fahrenheit for 5 minutes. This high initial heat helps create bakery-style domes.
  10. Reduce the oven temperature to 375 degrees Fahrenheit without opening the oven door. Continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For deeper flavor, you can mix the batter the night before and let it rest in the refrigerator. Bring it to room temperature before baking.
  • These are excellent for meal prep; they freeze well for up to three months.
  • If you do not have sourdough discard, you can substitute it with 1/2 cup of buttermilk and 1/2 cup of all-purpose flour, mixed together.

Nutrition

Find it online: https://daisyrecipe.com/sourdough-discard-banana-muffins/