Sourdough Banana Muffins Cinnamon (Printable Version)

Moist banana muffins with sourdough discard and crunchy cinnamon streusel topping, perfect for breakfast or a snack.

# What You Need:

→ Muffins

01 - 1 cup mashed ripe bananas (about 2 large)
02 - 1/2 cup sourdough discard, unfed
03 - 1/2 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1/4 cup vegetable oil
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1 1/2 cups all-purpose flour
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon ground cinnamon

→ Cinnamon Streusel

13 - 1/3 cup light brown sugar, packed
14 - 1/4 cup all-purpose flour
15 - 1/2 teaspoon ground cinnamon
16 - 2 tablespoons unsalted butter, melted
17 - Pinch of salt

# How To Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, vegetable oil, eggs, and vanilla extract until well combined.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
04 - Gently fold the dry ingredient mixture into the wet mixture, stirring just until no dry spots remain. Avoid overmixing to maintain tender muffins.
05 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
06 - In a small bowl, combine light brown sugar, flour, ground cinnamon, melted butter, and salt. Mix until crumbly in texture.
07 - Distribute cinnamon streusel evenly over the batter in each muffin cup.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
09 - Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack and cool completely before serving.

# Cooking Tips:

01 -
  • The sourdough discard adds a subtle tang that makes these taste way more interesting than regular banana muffins, without any sour flavor taking over.
  • That cinnamon streusel on top stays crunchy for hours, giving you that satisfying texture contrast every single bite.
  • You're basically using ingredients you'd otherwise throw away, so there's zero guilt in eating two of these for breakfast.
02 -
  • Overmixing the batter is the biggest mistake people make—it develops the gluten and turns your tender muffins into dense, tough little hockey pucks, so resist the urge to stir after you've folded everything together.
  • Those brown spots on your bananas aren't a sign they're too old; they're exactly what you want, because the more they've ripened, the more sugar they contain and the deeper their flavor becomes.
03 -
  • If your bananas aren't quite ripe enough, slice and freeze them for a day—they'll ripen even faster, and thawing them will make them extra mushy, which is exactly what you want for muffins.
  • Room temperature eggs mix much more smoothly into your batter, creating a more homogeneous texture, so take them out of the fridge while you're prepping everything else.
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