Easy Sourdough Banana Muffins (Sourdough Discard)

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These are the softest, most delightful sourdough banana muffins you might ever taste. Packed with ripe banana flavor and topped with a sweet, crunchy oat crumble, they are utterly irresistible. I love how simple they are to whip up, making them a perfect treat any day, and using sourdough discard gives them a little something extra special.

Why These Muffins Will Become Your Favorite

You are going to fall in love with this recipe for so many delicious reasons.

• Incredible Taste: Seriously, these sourdough banana muffins are unbelievably good. They have that classic comfort food vibe but elevated. Once you try one, stopping is the real challenge.
• Perfect Texture: Whether you choose the quicker method or the long-fermented version, the result is consistently a light and wonderfully fluffy muffin. It is the ideal contrast to that amazing topping.
• That Oat Crumble: This topping is a game changer. It is a simple mix of brown sugar, butter, oats, and cinnamon, creating a sweet and crunchy layer that takes the delicious banana muffin base to a whole new level of amazingness.

Helpful Sourdough Banana Muffin Hints

Here are a few tips I have learned that will help you make the best sourdough banana muffins possible.

• To get a more noticeable tangy sourdough flavor, use discard that has been sitting unfed for a day or two. You can also achieve this by opting for the long fermentation method described later. If you prefer a milder, less tangy taste, use an active sourdough starter that has recently been fed.
• This recipe offers flexibility. You can make a quick batch when you need muffins fast, or choose the long fermentation path for potential added health benefits and a slightly different texture.
• If you plan to make the long-fermented version, remember to increase the amount of sourdough starter discard you add by an extra half cup. This additional liquid is necessary to properly hydrate the flour during the longer fermentation period.
• Using an ice cream scoop makes portioning the batter into your muffin tin incredibly easy and helps ensure all your muffins are roughly the same size and bake evenly.
• While they are tasty at room temperature, I highly recommend serving these warm. In my personal opinion, they truly taste their absolute best when they have just cooled slightly from the oven.

Gather Your Ingredients

Having all your ingredients measured and ready makes the baking process smooth and enjoyable. Here is what you will need for the main muffin batter.

• Melted Unsalted Butter: You will need half a cup (which is about 115 grams). Melting it helps it incorporate smoothly with the sugar. Using unsalted butter gives you control over the overall saltiness.
• Dark Brown Sugar: A full cup (220 grams) of dark brown sugar brings deep molasses flavor and moisture. Light brown sugar works in a pinch but will result in a less rich taste.
• Ripe Bananas: Three ripe bananas, totaling around 355 grams once mashed, are key for that wonderful banana flavor and moist texture. The riper they are (think lots of brown spots), the sweeter and more flavorful your muffins will be.
• Large Eggs: Two large eggs provide structure and richness. Using them at room temperature can help them incorporate more evenly into the batter.
• Sourdough Starter Discard: Half a cup (120 grams) is called for in the quick version. This can be unfed or fed starter. As mentioned in the tips, the state of your starter affects the tanginess. If you plan for a long ferment, you will need one cup.
• Vanilla Extract: One teaspoon (5 ml) of vanilla extract enhances all the other flavors and adds a lovely aromatic note. Homemade or good quality store-bought vanilla is perfect here.

Optional Crumble Topping Details

This crumble topping truly elevates these muffins, adding fantastic texture and flavor. Here is what you will need if you choose to include it.

• Brown Sugar: Half a cup (110 grams) of brown sugar forms the sweet base of the crumble. Dark brown sugar will give you a deeper flavor, but light brown sugar is also fine.
• Rolled Oats: You will need half a cup (45 grams) of rolled oats (also called old-fashioned oats). They provide that signature chewy texture in the crumble. Quick oats can work too, but avoid steel cut oats for this.
• All-Purpose Flour: Two tablespoons (15 grams) of all-purpose flour help bind the crumble together. If you are avoiding unfermented grains, other flour types might work but ensure they suit crumble making.
• Softened Unsalted Butter: Four tablespoons (57 grams) of softened unsalted butter are crucial. It needs to be quite soft so it can be easily mixed into the dry crumble ingredients to form that lovely crumbly texture.
• Ground Cinnamon: One teaspoon (2 grams) of ground cinnamon adds warmth and spice that pairs wonderfully with the banana and brown sugar.

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Crafting Your Quick Sourdough Banana Muffins

If you are craving these delicious muffins and want them ready relatively quickly, this is the process to follow. It is straightforward and yields fantastic results.

1. Begin by getting your oven ready. You will want to preheat it to 350 degrees Fahrenheit (175 degrees Celsius). This ensures it is at the right temperature when your batter is ready.
2. Next, prepare your butter. Melt the half cup of butter. You can do this easily in a microwave-safe bowl, a small saucepan on the stove, or even a small cast iron pan.
3. While the butter melts or cools slightly, prepare your muffin tin. Lightly grease the inside of each muffin cup. Alternatively, you can line the tin with paper cupcake liners.
4. Now it is time to start mixing the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if you are mixing by hand, combine the melted butter and the dark brown sugar. Beat these together for about five minutes. This step helps create a light texture.
5. Stop your mixer or pause stirring. Add the remaining wet ingredients to the bowl. This includes your two eggs, the teaspoon of vanilla extract, the mashed bananas, and the half cup of sourdough starter discard.
6. In a separate medium-sized bowl, combine all your dry ingredients. Give the two cups of all-purpose flour, one teaspoon of baking soda, two teaspoons of baking powder, and one teaspoon of salt a very good stir together. Make sure everything is evenly distributed.
7. Gradually add the dry ingredient mixture to the wet ingredients in your main bowl. Add about one third of the dry mix at a time. Mix only until you see that the ingredients are just combined and there are no visible streaks of dry flour. Be really careful not to over-mix the batter at this stage. Overmixing can lead to tough muffins.
8. Using an ice cream scoop, add an equal amount of batter into each prepared muffin cup. This helps ensure uniform muffins that bake evenly.
9. If you are using the delightful crumble topping, sprinkle it generously over the top of the batter in each muffin cup before you place the tin in the oven.
10. Place the filled muffin tin into your preheated oven. Bake for 20 to 25 minutes. To check if they are done, insert a toothpick or a cake tester into the center of one of the muffins. It should come out clean when they are ready.
11. Once baked, let the muffins cool completely right there in the tin before you try to remove them. This helps them set properly. Then, enjoy your wonderful homemade sourdough banana muffins.

Making the Long Fermented Sourdough Banana Muffins

For those who want to incorporate fermentation or prefer a slightly different texture, you can prepare the batter ahead of time and let it ferment. Here is how I do it.

You will start this process between 12 and 24 hours before you actually plan to bake the muffins. Get out your stand mixer bowl and the paddle attachment. Add the brown sugar and the melted butter to the bowl. Mix these two together until they are well combined. This usually takes about 3 to 5 minutes.

Now, add the sourdough starter discard and the all-purpose flour to the brown sugar and butter mixture. Remember, for the long ferment, you will use one full cup of sourdough starter instead of the half cup used in the quick version. Combine these ingredients thoroughly.

Once everything is mixed, cover the bowl. You can use a clean kitchen towel or plastic wrap. Let the batter ferment at room temperature for anywhere from 6 to 24 hours. I often just leave the bowl right in my stand mixer on the counter during this time.

The next day, when you are ready to bake, start by preheating your oven to 350 degrees Fahrenheit. Prepare your muffin tins by either greasing them lightly or lining the cups with paper liners.

Now, using your stand mixer still with the paddle attachment, add the remaining ingredients to the fermented batter. This includes the eggs, vanilla extract, mashed bananas, salt, baking powder, and baking soda. I strongly recommend using a stand mixer for this part. The fermented dough will likely be quite stiff, and trying to mix in the remaining ingredients by hand can be challenging.

Start your mixer on a low speed and gradually increase it to medium speed. Mix until all the ingredients are completely combined and incorporated into the fermented batter. You should not see large chunks of unmixed ingredients. If you notice any, you can stop the mixer, break them up a bit with a spoon or spatula, and then mix again briefly until smooth.

Once the batter is ready, pour equal amounts into your prepared muffin pan cups.

Top each muffin with the crumble topping if you are using it.

Place the pan in the preheated oven and bake for a slightly shorter time than the quick version, usually around 20 to 22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

Allow the muffins to cool completely in the pan before you handle them. Then they are ready to enjoy.

Storing Your Delicious Muffins

These sourdough banana muffins are so good, you might not have many left to store. But if you do, here is the best way to keep them fresh.

Store the cooled muffins in an airtight container. They will keep well at room temperature for up to 4 days. For longer storage, you can freeze them. If freezing the entire batch, you can place them in a freezer-safe Zip-lock bag. If you want to freeze them individually or in smaller batches, placing a small piece of parchment paper between them before putting them in the bag can prevent them from sticking together.

Frequently Asked Questions

You might have a few questions about making these sourdough banana muffins. Here are some common ones I get.

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