These sourdough banana bread muffins are moist, fluffy, and are filled with melted chocolate and crunchy walnuts. What could be better?!
I am a big muffin lover! I think part of the reason I love them is that they are the perfect on the go breakfast, snack, or even a great dessert! And these sourdough banana bread muffins don’t fall short of that one bit. I mean they are basically banana bread in muffin form so how could you go wrong? They are nutty and perfectly crunchy from walnuts but also full of creamy chocolate. I use dark chocolate in mine which in my opinion makes them even better!
While some may argue that muffins are more of a cold season kind of thing, I would argue that there is nothing better than eating a treat like a banana bread muffin while you are barefoot on the grass.
Not only will these banana bread muffins taste amazing, but they will leave your home smelling like a bakery.
Why You Will Love This Recipe
There are many reasons as to why you will love this sourdough banana bread muffins recipe. Honestly, I feel like the title says enough. Although, if you’re not sold, here are some more reasons…
- Discard – If you are anything like me, you love using sourdough discard in recipes. It is including your sourdough, yet you don’t have to do the long fermentation process and it comes out amazing! As mentioned in the sourdough chocolate chip cookies post, I am team sourdough discard more than active.
- Flavorful – While this one may be obvious, it needs to be said. These muffins are so flavorful! They are full of banana yet also slightly nutty and chocolatey. Ugh they are just so good.
- Simple – This recipe is super simple. It is straight forward and not overly unique in any way. Like I said before they also have no fermentation time so they can be made quickly!
Tips For Optimal Outcome
- Use overripe bananas – When making these muffins, and really any kind of banana baked good, it is best to use overripe bananas to get that banana flavor. If your bananas aren’t brown enough, bake them in a 350 degree Fahrenheit oven until the skins are browned. Works every time!
- Use days old sourdough discard – Sourdough discard is that is a few days old is runnier and easier to mix well into the batter. Don’t worry, the muffins don’t get a tangy flavor.
- Don’t overmix – When the dry ingredients are added, gently fold them in. Stop folding when no flour streaks are present.
Best Add Ins for These Sourdough Banana Muffins
Now, the recipe does call for walnuts and chocolate chips, although, there are other add-ins that would pair nicely with these muffins! Here are some ideas…
- Almonds
- Pecans
- Raisins
- Peanut Butter
- Coconut
- Cranberries
- Zucchini
- Seeds
Ingredients
Brown sugar – light or dark
Granulated sugar
Butter – melted and salted
Sourdough discard – day old discard that is runnier
Eggs
Vanilla extract
Overripe bananas – see tips above to learn how to brown bananas in minutes
All purpose flour
Baking powder
Baking soda
Chocolate chips – I used dark chocolate morsels, but any kind of chocolate will be perfect!
Walnuts – chopped
How To Make Sourdough Banana Muffins Step-by-step
Before starting on the batter, preheat your oven to 350 degrees Fahrenheit. Then create the crumble topping by combining 1/4 cup granulated sugar, 1/4 cup melted butter, 1 teaspoon cinnamon, and 4 tablespoons flour. Once combined, set aside for later.
To start on the batter, add 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/2 cup melted butter. Whist until all the ingredients become one.
To the butter and sugars, add the 2 eggs, 1/2 cup sourdough discard, and 2 teaspoons vanilla, and mashed bananas. Once whisked, there will be a few bumps from the banana and that’s okay!
Now, fold in the dry ingredients – 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder. Once the dry ingredients are folded in, fold in the add ins of 1/2 cup chopped walnuts, and 1/2 cup chocolate chips.
Spoon the batter into muffin tins and sprinkle with the crumble we made in the beginning. Bake in the preheated oven for 15-20 minutes until set or a toothpick inserted in comes out clean.
Enjoy warm or cooled! Either way they taste amazing!
Storing Muffins
When it comes to storing these banana muffins, they will keep 5 to 7 days in an airtight container at room temperature. I keep mine in a cake stand with a glass lid and that keeps them nicely as well.
These muffins also freeze well! To freeze, put them in a freezer friendly bag and seal tightly after they are cooled completely. To thaw, set out and allow them to slowly come to room temperature. Microwaving would also work too!
Other Sourdough Recipes from Brick House on Green
Homemade Lemon Blueberry Sourdough Cookies
Homemade Sourdough Chocolate Chip Cookies
Best Way To Eat Sourdough Bagels
The Best Sourdough Banana Bread Muffins
These sourdough banana bread muffins are fluffy and moist and a great way to use up that sourdough discard!
Ingredients
- For the Muffins:
- 1/2 brown sugar
- 1/4 cup granulated sugar
- 1/2 cup salted butter, melted
- 1/2 cup sourdough discard
- 2 eggs
- 2 teaspoons vanilla
- 3 medium bananas, overripe
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
- For the Topping:
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1 teaspoon cinnamon
- 4 tablespoons all-purpose flour
Instructions
1. Before starting on the batter, preheat your oven to 350 degrees Fahrenheit. Then create the crumble topping by combining 1/4 cup granulated sugar, 1/4 cup melted butter, 1 teaspoon cinnamon, and 4 tablespoons flour. Once combined, set aside for later.
2. To start on the batter, add 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/2 cup melted butter. Whist until all the ingredients become one.
3. To the butter and sugars, add the 2 eggs, 1/2 cup sourdough discard, and 2 teaspoons vanilla, and mashed bananas. Once whisked, there will be a few bumps from the banana and that's okay!
4. Now, fold in the dry ingredients - 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder. Once the dry ingredients are folded in, fold in the add ins of 1/2 cup chopped walnuts, and 1/2 cup chocolate chips.
5. Spoon the batter into muffin tins and sprinkle with the crumble we made in the beginning. Bake in the preheated oven for 15-20 minutes until set or a toothpick inserted in comes out clean.
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