Sourdough Banana Nut Muffins | Discard or Starter

5 from 4 votes

Sourdough Banana Nut Muffins | Discard or Starter

These sourdough banana nut muffins are made with ripe bananas, sourdough discard or active starter, brown sugar, butter, and toasted walnuts for a moist, tender crumb that stays soft for days. The two-temperature baking method creates tall, bakery-style domed tops without any special equipment.

Prep Time15

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 306kcal

Author: Emily Rider

Equipment

1 Large mixing bowl
1 Potato Masher or fork to mash the bananas
1 Whisk
1 Medium Mixing Bowl
1 Spatula
1 12 cavity muffin pan/tin
1 large cookie scoop to place batter into the muffin pan/tin
1 Wire rack for cooling muffins

Ingredients

1 cup mashed ripe bananas, about 2 to 3 medium bananas 225 grams
½ cup sourdough discard or active starter 120 grams
½ cup unsalted butter, melted and cooled slightly melted 113 grams
¾ cup brown sugar 150 grams
2 large eggs , room temperature 100 grams
¼ cup yogurt or sour cream 60 grams
1 teaspoon vanilla extract 5 grams
1¾ cups all-purpose flour 210 grams
1 teaspoon baking soda 5 grams
½ teaspoon baking powder 2 grams
¾ teaspoon salt 4.5 grams
1 teaspoon ground cinnamon 2.5 grams
¾ cup chopped walnuts 90 grams

Crumble

3 tablespoons all-purpose flour 24 grams
2 tablespoons brown sugar 25 grams
2 tablespoons cold unsalted butter cut into small pieces 28 grams
¼ teaspoon ground cinnamon 0.5 grams

Instructions

Preheat the oven and prepare the pan – Preheat the oven to 425°F and line a 12 cavity muffin tin with liners or lightly grease each well. Starting with a hot oven is what creates the tall, rounded bakery-style tops that make these muffins look as good as they taste.
Mash the bananas – In a small bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with just a few small lumps remaining. Very ripe bananas with plenty of brown spots mash easily and give the batter the best flavor and moisture.
Cream the butter and sugar – In a large mixing bowl, beat the softened butter and brown sugar together until light and creamy, about 2 to 3 minutes. This step incorporates air into the batter and builds the base structure that keeps the muffins tender throughout.
Add the eggs – Beat in the eggs one at a time until fully incorporated and the mixture looks slightly fluffy and cohesive. Room temperature eggs blend in more smoothly and help the batter come together evenly.
Add the sourdough discard and mashed bananas – Mix in the sourdough discard or active starter until fully combined, then add the mashed bananas, yogurt or sour cream, and vanilla extract and stir until the batter looks soft and slightly glossy throughout.
Combine the dry ingredients and walnuts – In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined. Stir in the toasted chopped walnuts and toss until lightly coated in the flour mixture to help prevent sinking during baking.
Fold the wet and dry mixtures together – Add the dry ingredients to the wet ingredients and fold gently just until no dry flour remains visible in the batter. Stop mixing as soon as everything comes together and do not overmix.
Fill the muffin liners – Divide the batter evenly among the prepared liners, filling each one nearly to the top using a large cookie scoop or ice cream scoop for even portions. A generous fill is what creates tall, domed bakery-style tops.
Add the crumble topping – Sprinkle the crumble topping evenly over each muffin and press gently into the surface so it adheres during baking.
Bake with a temperature change – Place the muffin tin in the preheated 425°F oven and bake for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 14 to 17 minutes until a skewer inserted into the center of a muffin comes out clean with no wet batter clinging to it.
Cool and serve – Let the muffins cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely. Giving them time to set in the pan helps prevent sticking and keeps the tops intact before they are moved.

Notes

Start with a hot oven – Baking briefly at a higher temperature helps the muffins rise quickly and form tall, rounded tops.

Do not overbake – Check the muffins early, as banana muffins can dry out if left in the oven too long.

Let muffins cool slightly before removing – Allowing them to set for a few minutes in the pan helps prevent sticking and broken tops.

Fill the muffin liners nearly full – This encourages taller muffin tops and a bakery-style shape rather than short, flat muffins.

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