Sourdough Banana Crumble Muffins
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.
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
Sourdough Banana Crumble Muffins
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.1 1/2 cup (350 g) bananas
- 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.1/2 cup (115g) avocado oil, 1/3 cup (70g) sour cream, 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, 2 eggs
- Sift together 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
- 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.3/4 cup (100g) chopped walnuts or pecans
Mix Brown Sugar Cinnamon Crumble:
- Combine flour, white sugar, brown sugar, cinnamon, and salt in a bowl for 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
- Add sourdough discard and softened (not melted) butter.2 Tablespoons (30g) sourdough starter discard, 3 Tablespoons (45g) unsalted butter, softened
- 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!
Drop a comment and leave a review if you loved this recipe! Happy baking!
Tried this recipe?Let us know how it was!