Sourdough Banana Cinnamon Muffins (Printable)

Tender banana muffins with sourdough discard and cinnamon streusel add crunch and warmth to every bite.

# What You 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 Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
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 mixture using a spatula, stirring just until no dry spots remain. Avoid overmixing to maintain tender crumb structure.
05 - Divide the batter evenly among the 12 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, stirring until the mixture reaches a crumbly consistency.
07 - Distribute the cinnamon streusel evenly over each muffin's batter surface.
08 - Place muffins in preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • Makes use of sourdough discard, reducing kitchen waste
  • Ready in just 42 minutes from start to finish
  • Moist, tender crumb that stays fresh for days
  • Crunchy cinnamon streusel topping adds textural contrast
  • Perfect for breakfast, brunch, or an afternoon snack
  • Easy enough for beginner bakers
02 -
  • Use frozen, thawed bananas if fresh overripe ones aren't available—they work perfectly
  • Don't skip the streusel—it's what makes these muffins truly special
  • Fill muffin cups 3/4 full for perfectly domed tops
  • Test doneness with a toothpick—it should come out clean or with just a few moist crumbs
  • Let muffins cool in the tin for 5 minutes before transferring to prevent breaking
  • Double the streusel recipe if you love extra topping—you won't regret it
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