Go Back
–+ servings

Sourdough Discard Banana Muffins

Moist, bakery-style sourdough discard banana muffins loaded with real banana and a spoonful of sour cream. Make them banana nut, chocolate chip, or plain, and use up that jar of discard while you're at it.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 12-cup muffin pan
  • Paper or parchment liners
  • Kitchen scale
  • Mixing bowls
  • Whisk and spatula

Ingredients
  

Wet

  • 113 g unsalted butter melted (½ cup)
  • 200 g dark brown sugar packed (1 cup)
  • 2 large eggs
  • 350 g very ripe mashed banana about 3 large bananas
  • 45 g sour cream 3 tablespoons; full-fat, or plain Greek yogurt
  • 5 g vanilla extract 1 teaspoon
  • 125 g sourdough discard ½ cup

Dry

  • 240 g all-purpose flour 2 cups
  • 8 g baking powder 2 teaspoons
  • 2.5 g baking soda ½ teaspoon
  • 5 g fine sea salt 1 teaspoon
  • 125 g chopped walnuts optional (1 cup), plus a little extra for the tops

Instructions
 

  • Heat the oven to 350°F with a rack in the center. Line a 12-cup muffin pan with liners; parchment-style liners release most cleanly.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined so the baking soda is evenly distributed.
  • Peel and mash the bananas until mostly smooth with a few small lumps. Weigh out exactly 350 g. If using frozen bananas, thaw and drain off the watery liquid before weighing.
  • Melt the butter and let it cool about 5 minutes. Stir in the dark brown sugar; it will look thick and grainy.
  • Whisk in the eggs, mashed banana, sour cream, discard, and vanilla until evenly combined.
  • Pour the wet mixture into the dry ingredients. Fold gently with a spatula until most of the flour disappears.
  • Add about 100 g of the walnuts (if using), reserving the rest for the tops, and fold a few more times. Stop as soon as no dry flour pockets remain. Do not overmix.
  • Divide the batter among the 12 cups. Sprinkle the reserved walnuts over the tops.
  • Bake at 350°F for 20 to 25 minutes, checking at 20. They're done when the tops spring back, the centers are set, and a toothpick shows a few moist crumbs but no wet batter. Do not bake until the toothpick is completely dry.
  • Cool in the pan 10 minutes, then transfer to a rack. Wait another 10 to 15 minutes before splitting one open, as they continue to set while cooling.

Notes

Weighing the banana is the single most important step. Volume measurements vary too much.
For plain banana muffins, omit the walnuts. Do not add extra flour to compensate.
For chocolate chip, replace the walnuts with 125 to 150 g semisweet chocolate chips or chunks.
Older discard (a week or more) gives more sourdough tang; fresher discard (1 to 7 days) lets the banana lead.
Full-fat sour cream keeps them tender; plain Greek yogurt works as a substitute
These freeze well. Cool completely, bag, and reheat gently in the toaster oven or microwave.
Keyword moist banana muffins, sourdough banana muffins, sourdough discard banana muffins, sourdough discard recipes
Tried this recipe?Let us know how it was!