How To Make Sourdough Banana Muffins With Streusel Topping

Sourdough and banana muffins? Well, why not? Sourdough banana muffins are classic, super moist, fluffy, and never disappointing. They come together with some baking ingredients like 3 ripe bananas, flour, vanilla, butter, sugar, and sourdough discard usually topped with chopped nuts or streusel topping (I made it with streusel topping, and I love it)

Everyone talks about banana bread, but what do you do if you crave it for a few minutes with no big mess? Discard sourdough banana muffins, which are more convenient than banana bread loaf and taste as good as a loaf. I love banana bread but sometimes I am too lazy to make it, so I hit on the idea of turning my favorite bread into muffins. Now, it is my easy-to-go recipe whenever I crave something soft and comfy.

Equipment

• Measuring spoons and cups
• 12 cups muffins pan
• Cupcake liners 
• Stand mixer
• Mixing bowls
• Fork

Notes to Follow in Banana Sourdough Discard Muffins

• Do it with Proper measurements
• Super ripe black spotted bananas
• Proper flavors with vanilla and honey
• Streusel topping is my love for an aesthetic and tasty crumble texture.

Why You Will Love These Muffins

• Heaven for Banana Bread Lovers: I am a big fan of banana bread. I wonder why these muffins are even tastier than banana bread.
• Super Moist and Fluffy: The super moist and fluffy texture will make you feel euphoric. Soft and healthy sourdough banana muffins will become your favorite (I swear!). 
• Homemade Freshness: You can make these fresh banana discard sourdough muffins at home that taste as good as those from bakeries and donut shops. 
• Healthy and all-time family favorite: Healthy, soft sourdough banana muffins with a streusel topping are approved by adults and loved by my kids. 
• Perfect Muffins for Birthday Parties: These discard banana muffins can be made in just 30 minutes. I have made these muffins at my daughter’s birthday party and I recommend you to give it a try at muffin-themed birthday parties. 

Ingredients for Sourdough Banana Muffins

this …

• All-purpose Flour: Use 2 cups of flour to make the dough batter. Oat flour can also be used as a gluten-free substitute.  
• Baking Soda and Salt: One teaspoon of baking soda and one teaspoon of sea salt to rise and balance the soft banana sourdough muffins. If sea salt is not available, don’t worry; you can use ordinary salt. 
• Butter: Use soft butter at room temperature. Unsalted butter is best, as salt is already added in this recipe. Room-temperature butter is easy to incorporate into sugar and egg. 
• Brown Sugar: Brown sugar compliments the flavor well in banana muffins. You can opt for white also.
• Eggs: Take two eggs for these muffins.
• The Flavor: The flavor ingredients are honey, ripe bananas, and vanilla extract (2 tbsp for honey, 1 teaspoon for vanilla extract, and three ripe bananas). Adding some cinnamon powder for flavor is another good choice, although I am not adding it. Bananas should be ripe enough to have large black spots. Frozen ripe bananas are the best but thaw them before mashing. 
• Oil: Two tbsp olive oil gives the batter a moist interior. 
• Sourdough Discard: Take 125g (half cup) of sourdough discard. Sourdough discard is the one that has taken extra time to rest. When the starter is at its peak and rises enough and comes down due to more time, it becomes liquid instead of bubbly. Sourdough discard is less active than a starter, so instead of throwing your discard, utilize it in this recipe. 
• For Streusel Topping: I have made the streusel topping with four ingredients like flour (3/4 cups), sugar (1/4 cup), melted butter (4 tbsp), and lemon zest (1 tsp). 

Instructions

1.Make Streusel Topping

Mix the flour, sugar, melted butter, and lemon zest with a spatula or spoon. Once the mixture becomes moist and no flour is visible, mix it with your hands to form a crumble. Mix it until the texture resembles wet sand and pea-sized crumbles are formed. Once set, place the topping aside. 

2.Prepare the Dry Ingredients Spell

Take a separate bowl and mix the dry ingredients, including flour, baking soda, and salt. After mixing, sift them together and set them aside. Sifting is a must step as it will prepare an even dry mixture and remove the lumps.

3.Smash the Banana

Peel the super-ripe frozen bananas and mash them with a fork, being careful not to over mash them.

4.Make Fluffy Wet Mixture

Take the brown sugar in a stand mixer and add butter at room temperature, mixing until well incorporated. Once the mixture is fluffy, add the sourdough discard and mix well. When the butter mixture and sourdough discard are completely fused, add the egg, one at a time. Once everything is well combined, mix the vanilla extract, honey, and olive oil. 

5.Swirl the Dry and Wet ingredients

While the mixture is in the stand mixer, incorporate the dry ingredients little by little and mix until they combine. Don’t overmix. Turn off the stand mixer and fold in the banana mash using a spatula. 

6.Final Pour and Bake

Prepare a 12-cup cake pan with cupcake liners. Pour the batter into each tin and sprinkle with streusel toppings. Bake these sourdough discard banana muffins at 180°C or 356°F for 20 minutes.

7.Transfer to Cooling Rack and Serve

Once ready, transfer these delicious homemade banana muffins to the cooling rack before serving.

My Favorite Additions

I have described how I make it unique using streusel toppings and a honey twist. My other favorite additions are:

• Chocolate Chips: If you are a chocophile, you must fold chocolate chips into the batter or into the topping. For example, you can top your banana muffins with chocolate ganache and colorful sprinkles. 
• Nutty Flavor: If you want a crunch in your banana muffin recipe with crumbling, try adding nuts like chopped walnuts, pecans, or cashews. 
• Cinnamon Hint: Add cinnamon powder to the batter or sprinkle on muffins for a great aroma. 
• Maple Syrup: If you like the maple syrup flavor and want a little sweet muffin, you can use 2-3 teaspoons. I’ve already added honey, but you can use both if you like sweet flavors. 

Expert Tips

• Overmixing: Don’t overmix your batter. I repeat, don’t!
• Ripe bananas are essential! They are super soft and mushy. Mash them with a fork or stand mixer. Leave some chunks as they form soft muffins that melt in your mouth.
• The wet-to-dry ratio: The ratio of wet and dry ingredients is important. If you want to make the muffins extra moist, you can add 2-3 tablespoons of coconut milk while mixing the wet and dry ingredients. Stick to these measurements to get the perfect banana. Discard muffins with a streusel topping.
• Not a fan of streusel: Don’t worry if you are not a big fan of streusel toppings; replace them with chocolate chips or nuts for extra deliciousness. 

Make the Recipe Ahead of Time

You can make this recipe ahead of time and store it in a jar at room temperature or freeze it for up to two months, but make sure to thaw and microwave it before consuming. 

Print

FAQ’s for This Sourdough Banana Muffins