Sourdough Banana Cinnamon Streusel (Print Version)

Tender banana muffins with sourdough discard and a crunchy cinnamon streusel topping.

# What You'll Need:

→ Muffins

01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
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 packed light brown sugar
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:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or apply nonstick spray to each cup.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, vegetable oil, eggs, and vanilla extract until thoroughly 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 ingredients, stirring only until no dry flour remains visible. Do not overmix the batter.
05 - Divide batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
06 - In a small bowl, combine packed brown sugar, all-purpose flour, ground cinnamon, melted butter, and a pinch of salt, mixing until the mixture resembles coarse crumbs.
07 - Distribute cinnamon streusel evenly across the surface of each muffin.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool to room temperature.

# Expert Tips:

01 -
  • The sourdough discard keeps these impossibly moist without ever tasting sour or tangy, just impossibly tender.
  • That streusel cracks between your teeth with the most satisfying crunch, and suddenly breakfast feels like dessert.
  • You're using kitchen scraps that would otherwise go to waste, which feels both thrifty and secretly clever.
02 -
  • Overmixing is the silent muffin killer, so resist the urge to stir after you've folded in the dry ingredients, even if you see a few flour streaks still lurking.
  • The sourdough discard's consistency matters more than you'd think, so if yours is particularly thin, drain off a little liquid before measuring, or you'll end up with a batter that spreads more than it rises.
03 -
  • Room temperature ingredients incorporate more smoothly and create a more even crumb, so pull your eggs and sourdough discard out of the fridge at least thirty minutes before baking.
  • Store these in an airtight container at room temperature and they stay fresh and moist for four days, or freeze them for up to three months and reheat gently in a 300°F oven for five minutes to bring them back to that just-baked softness.
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