Sourdough Banana Cinnamon Muffins

These Sourdough Discard Banana Muffins with Cinnamon Streusel are the perfect way to transform overripe bananas and leftover sourdough starter into a breakfast treat that's both practical and indulgent. The subtle tang from the sourdough discard adds depth to the natural sweetness of bananas, while the buttery cinnamon streusel topping provides an irresistible crunch. Whether you're looking for a cozy morning bite or an afternoon snack with coffee, these muffins deliver moist, tender texture and warm spice in every bite.

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What sets these muffins apart is the clever use of sourdough discard. Instead of tossing your unfed starter, it becomes a secret ingredient that enriches the crumb and adds a gentle complexity to the flavor profile. The result is a muffin that's far from ordinary—each bite offers layers of banana sweetness, warm cinnamon, and just a hint of that characteristic sourdough tang. It's comfort baking at its finest, and your kitchen will smell absolutely amazing.

Ingredients

• For the Muffins: 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
• For the Cinnamon Streusel: 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: Prepare the Oven and Tin

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

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the mashed bananas, sourdough discard, granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

Step 4: Fold Together

Gently fold the dry ingredients into the wet mixture, stirring just until no dry spots remain. Be careful not to overmix, as this can make the muffins tough.

Step 5: Fill the Muffin Cups

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

Step 6: Make the Streusel

In a small bowl, mix together the brown sugar, flour, cinnamon, melted butter, and a pinch of salt until the mixture is crumbly.

Step 7: Top with Streusel

Sprinkle the cinnamon streusel evenly over the top of each muffin.

Step 8: Bake

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

Step 9: Cool

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

Zusatztipps für die Zubereitung

For the best results, use bananas that are very ripe—the more brown spots, the sweeter and more flavorful your muffins will be. If your bananas aren't quite ripe enough, you can speed up the process by placing them in a paper bag for a day or two. When mixing the batter, remember that a few lumps are perfectly fine; overmixing will result in dense, tough muffins instead of the tender crumb you're after. The streusel should be crumbly but not dry—if it seems too loose, add a tiny bit more melted butter to help it hold together.

Varianten und Anpassungen

This recipe is wonderfully adaptable. Fold in 1/2 cup of chopped walnuts or pecans for added crunch and richness, or stir in chocolate chips for a more indulgent treat. If you're out of fresh bananas, frozen and thawed bananas work beautifully—just be sure to drain any excess liquid before mashing. For a dairy-free version, substitute the butter with coconut oil or additional vegetable oil. You can also experiment with spices: a pinch of nutmeg or cardamom adds a lovely warmth that complements the banana and cinnamon beautifully.

Serviervorschläge

These muffins are delicious on their own, but they're even better when served warm with a pat of butter melting into the crumb. Pair them with your morning coffee or tea for a cozy breakfast, or pack them in lunchboxes for an easy snack. They also make a wonderful addition to brunch spreads alongside fresh fruit and yogurt. For an extra-special touch, serve them with a dollop of Greek yogurt or a drizzle of honey. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months—just reheat briefly in the microwave or oven before serving.

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These Sourdough Discard Banana Muffins with Cinnamon Streusel prove that the best recipes often come from making the most of what you have. By transforming sourdough discard and overripe bananas into something truly special, you'll enjoy a homemade treat that's both resourceful and delicious. The combination of tender banana-studded crumb and sweet, crunchy streusel topping makes these muffins a favorite that you'll return to again and again. Bake a batch this weekend and discover your new go-to recipe for breakfast, snacks, or anytime you need a little comfort baking in your life.

Recipe Questions

→ Can I use frozen bananas?

Yes, frozen bananas can be thawed and mashed to use, providing great flavor and moisture.

→ What does sourdough discard add?

It contributes subtle tanginess and enhances the muffins’ moist texture.

→ How to achieve a crunchy cinnamon streusel?

Mix brown sugar, flour, cinnamon, melted butter, and salt until crumbly, then sprinkle over batter before baking.

→ Can I add nuts or chips?

Yes, chopped walnuts or chocolate chips can be folded into the batter for extra flavor and texture.

→ How do I store leftover muffins?

Store in an airtight container at room temperature for up to 3 days or freeze for longer freshness.