Sourdough Banana Muffins Cinnamon

There's something wonderfully resourceful about turning sourdough discard into a tender, flavorful treat. These Sourdough Discard Banana Muffins with Cinnamon Streusel bring together the tangy depth of unfed starter with the natural sweetness of ripe bananas, all crowned with a buttery, cinnamon-spiced crumble. Whether you're looking for a quick breakfast on busy mornings or a satisfying afternoon snack, these muffins deliver moist, aromatic comfort in every bite. They're easy to make, endlessly adaptable, and proof that nothing from your sourdough routine needs to go to waste.

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The magic of these muffins lies in the balance between tangy sourdough discard and sweet, creamy banana. The discard not only reduces food waste but also adds complexity and a subtle tang that keeps the muffins from being one-note sweet. Meanwhile, the streusel topping—made with brown sugar, butter, and warm cinnamon—bakes into golden, crumbly perfection. Each muffin emerges from the oven with a crisp top and a soft, flavorful interior that's perfect with your morning coffee or tea.

Ingredients

• 1 cup (240 g) mashed ripe bananas (about 2 large)
• 1/2 cup (120 g) sourdough discard (unfed)
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) unsalted butter, melted
• 1/4 cup (60 ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup (65 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 1/2 tsp ground cinnamon
• 2 tbsp (28 g) unsalted butter, melted
• Pinch of salt

Instructions

Step 1

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

Step 2

In a large bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, oil, eggs, and vanilla until well combined.

Step 3

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Step 4

Gently fold the dry ingredients into the wet mixture, mixing just until no dry spots remain (do not overmix).

Step 5

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 6

For the streusel, mix brown sugar, flour, cinnamon, melted butter, and a pinch of salt in a small bowl until crumbly.

Step 7

Sprinkle the streusel evenly over the muffin batter.

Step 8

Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For the best results, use bananas that are very ripe—the darker the peel, the sweeter and more flavorful your muffins will be. If you only have frozen bananas on hand, simply thaw them and drain any excess liquid before mashing. When mixing the batter, be careful not to overmix once the dry ingredients are added; a few lumps are fine and will ensure your muffins stay tender. The streusel should be crumbly but hold together when pinched—if it's too dry, add a tiny bit more melted butter.

Varianten und Anpassungen

These muffins are wonderfully versatile. Stir in 1/2 cup of chopped walnuts or pecans for added crunch and nutty richness, or fold in chocolate chips for a sweeter, dessert-like treat. If you prefer a dairy-free version, substitute the butter with coconut oil and use a plant-based milk in place of eggs (using flax or chia eggs). You can also experiment with spices—try adding a pinch of nutmeg or cardamom to the batter for extra warmth. For a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Serviervorschläge

Serve these muffins warm from the oven with a pat of butter melting on top, or enjoy them at room temperature alongside a hot cup of coffee or tea. They're ideal for breakfast on the go, but also shine as part of a weekend brunch spread with fresh fruit, yogurt, and granola. Pack them in lunchboxes for a midday treat, or wrap them individually and freeze for easy grab-and-go snacks throughout the week. A drizzle of honey or a dollop of cream cheese on top takes them to the next level.

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These Sourdough Discard Banana Muffins with Cinnamon Streusel are a delicious reminder that resourcefulness and flavor go hand in hand. Whether you're a sourdough enthusiast looking to make the most of your starter or simply someone who loves a good muffin, this recipe delivers on all fronts. Moist, flavorful, and topped with that irresistible cinnamon crumble, they're sure to become a staple in your baking rotation. Enjoy them fresh, freeze them for later, or share them with friends—they're guaranteed to disappear quickly.

Recipe Guide

→ How does sourdough discard affect the muffins?

Sourdough discard adds moisture and a subtle tangy note, enriching the flavor and texture without making the muffins dense.

→ Can I substitute any ingredients in the streusel topping?

You can adjust the streusel by using different sugars or adding chopped nuts for extra crunch, keeping the cinnamon for spice.

→ What is the best way to mash bananas for the batter?

Use ripe bananas and mash them thoroughly with a fork until smooth but with some texture to enhance moisture and flavor.

→ How should the batter be mixed to ensure tender muffins?

Fold the dry ingredients gently into the wet mixture until just combined to avoid overmixing, which can make muffins tough.

→ Can these muffins be frozen after baking?

Yes, they freeze well wrapped tightly in an airtight container and can be thawed at room temperature when needed.