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sourdough banana streusel muffin

Sourdough Banana Streusel Muffin

Callie Morgan
These deliciously moist, melt-in-your-mouth, sourdough banana streusel muffins are the perfect use for your starter discard. The rich buttery flavor and crumbly brown sugar topping will definitely keep you coming back for more.
5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 24 muffins

Ingredients
  

  • 8 Tbsp butter
  • 1 Cup light brown sugar
  • 2 medium eggs
  • 1 3/4 tsp pure vanilla extract
  • 5-6 ripe bananas, mashed
  • 1/2 Cup sourdough discard
  • 1 3/4 Cup all-purpose flour
  • 1/2 tsp kosher or coarse sea salt
  • 1/8 tsp cinnamon optional
  • 1 tsp baking soda

Streusel Topping

  • 1 1/4 Cup all purpose flour
  • 1/2 Cup brown sugar
  • 1/3 Cup table sugar
  • 1 pinch salt
  • 6 Tbsp melted, cooled salted butter

Instructions
 

  • Begin by sifting together your flour, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
    1 3/4 Cup all-purpose flour, 1/2 tsp kosher or coarse sea salt, 1 tsp baking soda, 1/8 tsp cinnamon
  • Next, in a new bowl, melt the stick of butter and cream together the butter and brown sugar.
    8 Tbsp butter, 1 Cup light brown sugar
  • Once the butter has cooled slightly, add in the eggs and beat together until the mixture is light and fluffy. Then add the vanilla extract and stir.
    2 medium eggs, 1 3/4 tsp pure vanilla extract
  • Next, in a separate bowl, mash together the 5-6 ripe bananas. Add the mashed banana (banana paste) into the creamed butter and brown sugar mixture. Stir well to combine.
    5-6 ripe bananas, mashed
  • Add your sourdough discard into the mixture and stir to combine.
    1/2 Cup sourdough discard
  • Finally, slowly add the flour mixture into the banana mixture and stir well to incorporate all of the wet and dry ingredients.
  • Line or spray your muffin tin and carefully spoon out batter into each cup. I like to add batter a little more than halfway up the muffin cup. Once all the cups are halfway full, set the prepared muffin tin aside to make the topping.

Streusel Topping

  • Mix together the flour, sugars, and salt in a medium bowl. Slowly pour in the melted, cooled butter a little at a time while stirring the mixture with a fork. The mixture should begin coming together into a crumbly mixture. If the mixture comes together before you have added all the butter, that's okay. You want it crumbly, not sticky.
    1 1/4 Cup all purpose flour, 1/2 Cup brown sugar, 1/3 Cup table sugar, 1 pinch salt, 6 Tbsp melted, cooled salted butter
  • Spoon out a generous amount of crumb topping onto the top of each unbaked muffin.
  • Bake the prepared muffins in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.

Notes

Baked muffins can be store in an airtight container for up to 4 days at room temperature.
Baked muffins can be frozen for up to six weeks in a freezer safe ziploc gallen bag.
I do NOT recommend making this batter ahead of time since the bananas will oxidize and begin turning brown.
Keyword banana, banana muffin, Breakfast, brunch, muffin, sourdough discard