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Sourdough Banana Crumble Muffins

Sourdough Banana Crumble Muffins

Joselyn Buehler
If you think banana muffins are just a vehicle for using up overripe fruit, allow me to ruin basic banana muffins for you forever. These Sourdough Banana Crumble Muffins aren’t just a step up—they’re a whole category upgrade. With a rich, tender crumb thanks to the unexpected addition of sourdough starter (yes, even the flat stuff hiding in your fridge), and a buttery brown sugar streusel that melts into every bite, they balance breakfast and dessert without apology.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Servings 12

Equipment

  • 4 Mixing bowls
  • 1 Standard 12-cup muffin tin
  • 12 Parchment Muffin Liners to keep muffins from burning
  • 1 Hand mixer or sturdy whisk
  • 1 Fork or Pastry Cutter
  • 1 Whisk
  • 1 Cooling rack
  • Measuring cups and spoons
  • Food Scale if measuring in grams

Ingredients
  

Wet Ingredients:

  • 1 1/2 cup (350 g) bananas 4 medium, very ripe
  • 1/2 cup (115g) avocado oil
  • 1/3 cup (70g) sour cream full fat (can substitute whole fat greek yogurt) do not use low fat options
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) white sugar
  • 2 tsp (8g) vanilla extract
  • 1/2 cup (120 g) sourdough starter discard past peak or flat
  • 2 eggs large, room temperature

Dry Ingredients:

  • 2 1/2 cups (300g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cardamom optional
  • 3/4 cup (100g) chopped walnuts or pecans optional

Brown Sugar Cinnamon Crumble

  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (50g) white sugar
  • 1/2 cup (95g) brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 2 Tablespoons (30g) sourdough starter discard
  • 3 Tablespoons (45g) unsalted butter, softened

Instructions
 

Mix your batter:

  • Peel and mash your bananas, set aside.
  • Combine all wet ingredients except bananas in a clean bowl, and beat with a whisk or hand mixer until smooth. Add bananas and stir until batter is just incorporated.
  • Sift together dry ingredients.
  • Add dry ingredients to wet, and mix until batter is just smooth.
  • If fermenting batter overnight, cover with plastic and refrigerate until the next morning. Skip this step if baking the same day.
  • If using nuts, fold into batter. Set batter aside tor rest.

Mix Brown Sugar Cinnamon Crumble

  • Combine flour, white sugar, brown sugar, cinnamon, and salt in a bowl for crumble.
  • Add sourdough discard and softened (not melted) butter.
  • Mix with hands or a fork until crumbly mixture forms.

Bake Your Muffins

  • Preheat your oven to 425 F.
  • Line a 12-cup muffin tin with papers and lightly spray with cooking oil.
  • Scoop 1/3 cup muffin batter into muffin cups, then sprinkle large spoonful of crumble on top of the muffins.
  • Bake muffins at 425 F for 6 minutes, then drop the heat to 350 F and bake an additional 20-22 minutes. Muffins are done when a toothpick is inserted and comes out clean.
  • Allow muffins to cool five minutes, then transfer to a wire rack to continue cooling another hour.
  • Enjoy your muffins!

Notes

FAQ's:
Can I use starter that has been fed recently? Yes! This recipe can use starter that is at peak, past peak, or is flat.
Can I use frozen bananas? Yes! Allow them to thaw completely and drain of any excess liquid then weigh them and mash!
Storing Tips:
-Store muffins in an airtight container on counter for up to 5 days.
-Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.
Drop a comment and leave a review if you loved this recipe! Happy baking!
Course Muffins