Sourdough Banana Muffins Cinnamon (Print out)

Moist banana muffins enriched with sourdough discard and topped with a crunchy cinnamon streusel.

# What You'll Need:

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

# How to Make It:

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 bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, oil, eggs, and vanilla until well combined.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
04 - Gently fold the dry ingredients 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, mix brown sugar, flour, cinnamon, melted butter, and salt until the mixture becomes crumbly.
07 - Sprinkle the streusel topping 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 -
  • Sourdough discard transforms into something magical instead of ending up in the compost bin.
  • These muffins stay tender for days because of the moisture from the discard and oil combination.
  • The cinnamon streusel gives you that bakery-quality crunch that feels fancy but takes five minutes.
02 -
  • Don't skip the five-minute rest in the pan—it's the difference between muffins that stay intact and ones that crumble apart when you try to remove them.
  • Overmixing is the silent killer of tender muffins; fold until just combined, even if you see a tiny flour streak or two.
03 -
  • Measure your bananas by weight rather than eyeballing the cups; ripe bananas vary wildly in moisture, and weight is the only reliable way to get consistent results.
  • Make your streusel just before topping the muffins so it stays clumpy and doesn't get heavy with moisture.
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