Description
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.
Ingredients
For Streusel Topping:
- 100g all-purpose flour (3/4 cup)
- 50g sugar (1/4 cup)
- 4 tablespoons of melted butter (unsalted)
- 1 tsp lemon zest
For Dough:
- 250g (2 cups) All-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 125g butter at room temperature
- 100g brown sugar
- 2 eggs
- 125g (1/2 cup) sourdough discard
- 2 tbsp honey
- 3 ripe bananas (I took super ripe and mushy black spotted frozen bananas)
- 2 tbsp oil
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- Smash the Banana: Peel the super-ripe frozen bananas and mash them with a fork, being careful not to over mash them.
- 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.
- 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.
- 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.
- Transfer to Cooling Rack and Serve: Once ready, transfer these delicious homemade banana muffins to the cooling rack before serving.
Notes
- 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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American