As a food blogger and avid home baker, I’m always on the lookout for new and interesting recipes to try. During a recent vacation to a quaint seaside town, I stumbled upon a charming little bakery tucked away on a side street. The tantalizing aroma of fresh baked goods drew me inside, where I was met with cases full of pies, cookies, breads, and muffins. One particular item caught my eye – sourdough banana muffins.
Intrigued by the unique combination of flavors, I decided to purchase one to sample. As soon as I took my first bite, I was hooked! The muffin had a wonderfully moist and tender crumb, with just the right amount of sweetness. The subtle tang from the sourdough provided a delightful contrast to the ripe, creamy banana flavor. I was amazed at how the sourdough added a depth and complexity that set these muffins apart from typical banana muffins.
After that serendipitous first taste, I knew I had to try making sourdough banana muffins myself at home. It took some experimentation to get the proportions of ingredients just right, but once I nailed down the recipe, I was rewarded with muffins just as delicious as the ones from that small bakery. Now sourdough banana muffins have become one of my go-to breakfast treats to enjoy with coffee on lazy weekend mornings. I also love to make them to share with friends and family, who are just as enamored with these moist, tender treats as I am.
The key to making great sourdough banana muffins is starting with an active, healthy sourdough starter. The sourdough adds a subtle tang and complexity to the banana flavor. I recommend using a mature, established starter that has been fed and maintained for at least one week. Discard a portion of the starter and feed it fresh flour and water the day before you plan to bake the muffins. This will ensure your starter is active and lively when ready to use.
Ripe, spotted bananas are also essential for maximum flavor. The bananas should be thoroughly mashed to incorporate into the batter. I like to mash them by hand directly in the mixing bowl rather than using a food processor or blender. This retains some small chunks of banana for texture. If you have overly ripe bananas on hand, simply freeze them until needed and allow to thaw before making the muffins.
When combining the ingredients, it’s important not to overmix once the bananas and sourdough starter have been added to avoid muffins that are dense or tough. However, be sure the dry and wet ingredients are thoroughly incorporated before adding the bananas and starter. The batter will be thick and spoonable.
I love to top these muffins with a simple streusel topping for an extra crunchy sweet accent. The topping adds special flair but the muffins are just as delicious unadorned. The aroma of banana and sourdough permeating the kitchen as they bake is heavenly. Be sure to cool the muffins completely on a wire rack before serving. I like to enjoy them slightly warm or at room temperature accompanied by a pat of butter or smear of cream cheese.
These sourdough banana muffins are destined to become your new favorite breakfast treat. The irresistible combination of ripe banana flavor and subtle tang is positively addicting. Keep a batch in your freezer so you can enjoy these muffins anytime. The recipe easily doubles if you want to share with friends or prepare ahead for the week. Let me know if you give these delightful muffins a try. I’m sure you’ll fall in love just like I did!
Sourdough Banana Muffins
Ingredients
- 1 cup ripe bananas about 2 large bananas, mashed
- ½ cup sourdough starter
- ¼ cup unsalted butter melted (or substitute with coconut oil for a dairy-free option)
- ¼ cup honey or maple syrup adjust to taste
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour or whole wheat flour for a healthier option
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon optional, for added flavor
- ½ cup chopped nuts chocolate chips, or dried fruit (optional, for extra texture and flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the mashed bananas, sourdough starter, melted butter (or oil), honey (or maple syrup), egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- If you're adding nuts, chocolate chips, or dried fruit, gently fold them into the batter.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
A new favorite in our household