Sourdough Banana Muffins
Sourdough Banana Muffins Recipe By: Cece Kirkwood This post may contain affiliate links.
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If you follow me on Instagram, you may remember a few months ago I sort of “chaotically” baked Chocolate Chip Sourdough Banana Muffins one Monday morning. Well they ended up tasting better than I could have ever imagined, so I set off to fully develop the recipe and I am so excited to share it with you today.
These muffins are just as light and beautiful as they look. They have the perfect chew, thanks to the sourdough starter, and if you add in the chocolate chips and walnuts like I suggest below… my oh my, the flavors will just shine.
One final thing before we dive into the process – pay close attention to some of the tips I’ve listed below about how to bake the muffins. This tip will help ensure an even and high rise in each and every muffin. Have I peaked your interest yet? Then bake on my loaves!
The Process
As always, practice mise-en-place and pre-measure out your ingredients and preheat the oven to 400 degrees.
In a medium sized bowl, mix together the dry ingredients. Then, separately in a large bowl, mash up your bananas using either a fork, potato masher or using an electric mixer with the whisk attachment.
In the bowl with the mashed bananas, add the sourdough discard, both sugars,butter, vanilla and egg. Whisk all of this loveliness together. Then, gradually add in the dry ingredients to the banana mash mixture and whisk to fully combine into a nice muffin batter, being careful not to over mix.
Then, add in the chocolate chips and walnuts and fold them into the batter. Finally, using a cookie scoop or measuring cup for even measuring, scoop the batter into a lined or greased muffin tin. Fill each muffin spot about ¾ of the way.
TIP: Only fill up half of the muffin spots in each tin. This will help ensure the muffins get an even bake, even access to the heat in the oven and an even beautiful rise.
Right before slipping them into the oven, give the muffin tins a nice whack on the table to ensure the batter is evenly spread in the tins. Bake for 16 – 18 minutes. The muffins will be ready when you can stick a toothpick into the middle of one and it comes out clean. Allow the muffins to cool slightly and then devour!
The Tips
I don’t have sourdough, what should I do?
Well if you don’t have sourdough now, you certainly can soon! I promise it is not as intimidating as you might think. Check out my Beginners Guide to Sourdough to learn more!
How do I ensure an even bake for each of my muffins?
The best way to ensure an even bake for all the muffins is to only fill up half of the muffin spots in each tin. This will help ensure the muffins get an even bake, even access to the heat in the oven and an even beautiful rise. For example, if your muffin tin can hold 6 muffins, only fill up 3 of them.
Why is this recipe in grams?
Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time.
The Sourdough Banana Muffins Recipe
PrintSourdough Banana Muffins
- Prep Time: 12
- Cook Time: 18
- Total Time: 30
- Yield: 12 muffins 1x
Ingredients
- 244g mashed bananas
- 100g sourdough discard
- 85g brown sugar
- 75g sugar
- 50g butter, melted & cooled
- 1 tsp vanilla
- 1 egg
- 200g all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 150g choc chips
- 100g chopped walnuts
Instructions
- Pre-measure out your ingredients and preheat the oven to 400 degrees
- In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, mash up the bananas using either a fork, potato masher or using an electric mixer with the whisk attachment.
- In the bowl with the mashed bananas, whisk together the sourdough discard, both sugars, butter, vanilla and egg.
- Next, gradually add the dry ingredients to the banana mash and whisk to fully combine into a nice muffin batter. Don’t over mix!
- Then, add in the chocolate chips and walnuts and fold them into the batter.
- Using a cookie scoop or measuring cup for even measuring, scoop the batter into a lined or greased muffin tin. Fill each muffin spot about ¾ of the way.
- TIP: Only fill up half of the muffin spots in each tin. This will help ensure the muffins get an even bake, even access to the heat in the oven and an even beautiful rise.
- Finally, give the muffin batter a nice whack on the table to ensure an evenly spread batter.
- Bake for 16 – 18 minutes or until a toothpick poked in the center of the muffin comes out clean.
- Allow them to cool for a bit and then devour!
Keywords: Sourdough – Muffins
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