Description
A bakery-style sourdough muffin recipe that uses discard to create a moist, tangy banana base topped with a crunchy cinnamon streusel.
Ingredients
Scale
- 3 overripe bananas
- 1/2 cup sourdough discard
- 1/2 cup melted butter
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Streusel: 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, 4 tbsp cold butter
Instructions
- Preheat oven to 375°F and line a muffin tin.
- Mix streusel ingredients until crumbly and chill.
- Mash bananas and whisk with sourdough discard, melted butter, egg, vanilla, and sugars.
- Fold in dry ingredients (flour, baking soda, baking powder, salt) until just combined.
- Fill muffin tins 3/4 full and top with chilled streusel.
- Bake for 18-22 minutes until a toothpick comes out clean.
Notes
Uses sourdough discard to reduce waste while adding probiotics and enzymes that improve texture and flavor depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 285 kcal