Sourdough Banana Muffins Cinnamon

There's something oddly satisfying about finally finding a home for sourdough discard instead of tossing it down the sink. One Tuesday morning, while staring at my jar of unfed starter, I spotted three overripe bananas on the counter and thought, why not both? The result was these impossibly tender muffins with a subtle tang that makes you reach for a second one before the first has even cooled. That cinnamon streusel on top isn't just decoration—it's the reason my kitchen smelled like a bakery for the rest of the day.

I made these for my neighbor during a particularly brutal week—the kind where she texted at 6 AM asking if I had any coffee advice because sleep wasn't happening. I brought over a warm muffin with the streusel still slightly gooey from the oven, and watching her face soften as she took that first bite reminded me why baking matters. She came back three days later with an empty container and a request for the recipe, which felt like the highest compliment.

Ingredients

• Mashed ripe bananas (1 cup): Use bananas so ripe their skins are mostly brown—the starches have converted to sugar, giving you natural sweetness without extra bitterness.
• Sourdough discard (1/2 cup): This is the unfed starter straight from your jar, and it adds a gentle tang that balances the sweetness beautifully.
• Granulated sugar (1/2 cup): Don't skimp here; it dissolves into the wet ingredients and helps create that tender crumb.
• Melted butter and vegetable oil (1/4 cup each): Using both creates a muffin that stays moist for days, unlike all-butter versions that can dry out quickly.
• Large eggs (2): They bind everything together and add structure without making the muffins dense.
• Vanilla extract (1 tsp): A small amount that rounds out all the other flavors without announcing itself.
• All-purpose flour (1 1/2 cups): Measure by spooning and leveling, not by scooping directly from the bag, which packs too much flour and results in dry muffins.
• Baking powder and baking soda (1 tsp and 1/2 tsp): The combination gives you rise and tender crumb; baking soda alone would make them bitter.
• Salt and cinnamon (1/2 tsp each): Salt amplifies all the flavors, while cinnamon whispers through every bite.
• Brown sugar, flour, cinnamon, and butter for streusel: This crumbly topping is pure texture and flavor—don't skip it.

Instructions

Heat your oven and prepare:

Preheat to 350°F and line your muffin tin with paper liners, which makes cleanup effortless and helps muffins bake evenly. If you're using a dark nonstick tin, reduce the oven temperature by 25°F to prevent overbrowning.

Combine the wet ingredients:

Whisk bananas, sourdough discard, sugar, butter, oil, eggs, and vanilla until the mixture looks homogeneous and slightly frothy. The discard might seem lumpy at first, but whisking breaks it down perfectly.

Mix the dry ingredients separately:

In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together. This distributes the leavening agents evenly so every muffin rises consistently.

Fold everything together gently:

Pour the wet mixture into the dry ingredients and fold with a spatula just until no flour streaks remain—stop the moment you see uniformity. Overmixing develops gluten and results in tough, dense muffins instead of tender ones.

Fill the muffin cups:

Divide batter evenly, filling each cup about 3/4 full, which gives the muffins room to rise without spilling over. Use an ice cream scoop for portion control and consistent baking.

Make and top with streusel:

Mix brown sugar, flour, cinnamon, melted butter, and salt in a small bowl until it looks like wet sand. Sprinkle generously over each muffin, pressing gently so it adheres during baking.

Bake with purpose:

Bake for 20 to 22 minutes—the exact time depends on your oven's personality and whether you're using dark or light tins. A toothpick inserted into a muffin should come out clean or with just a few moist crumbs clinging to it.

Cool strategically:

Let muffins rest in the tin for 5 minutes so they set enough to handle, then turn them out onto a wire rack. The bottom of the muffin will continue cooking slightly from residual heat, so don't skip this step.

Save

There's a specific moment when baking feels less like following instructions and more like creating something with your own hands—for me, it's always when I smell cinnamon and butter toasting in the oven. These muffins earned their place in my regular rotation because they transformed my sourdough routine from wasteful habit into intentional cooking. Every time someone asks for the recipe, I remember that Tuesday morning and how a problem became a solution.

Sourdough Discard Magic

Using sourdough discard in baking feels like solving a puzzle that's been sitting on your counter. The unfed starter adds a subtle tang and slight fermentation that develops flavor in ways commercial baking soda and powder alone cannot achieve. It's not an intense sourdough taste—more like a gentle whisper that makes people pause and ask what makes these muffins taste so complete.

The Streusel Makes Everything

A plain banana muffin is good, but add that cinnamon streusel topping and suddenly you have texture, crunch, and a reason to reach for seconds. The brown sugar caramelizes slightly in the oven while the flour and butter toast into golden crumbles that catch the light. I learned this after making a batch without streusel once—never again, because the difference between good and unforgettable is often just what sits on top.

Storage and Variations

These muffins stay remarkably fresh for three days in an airtight container at room temperature, making them perfect for meal prep on Sunday mornings. They also freeze beautifully for up to three months, so you can unwrap and warm one whenever you need that specific comfort only fresh-baked muffins provide.

• Add 1/2 cup chopped walnuts or chocolate chips to the batter for extra texture and richness.
• If fresh bananas aren't available, use frozen ones that have been thawed and drained of excess liquid.
• Try swapping half the all-purpose flour for whole wheat flour if you want deeper flavor and extra nutrition.

Save

These muffins remind me that the best recipes come from necessity and leftover jars sitting patiently on the counter. Bake them and share them, because that's when they truly become what they're meant to be.

Recipe FAQs

→ What does sourdough discard add to the muffins?

Sourdough discard imparts a subtle tang and moist texture, enhancing the depth of flavor and tenderness.

→ How can I make the streusel topping crunchy?

Mixing melted butter with brown sugar, flour, and cinnamon creates a crumbly, crisp topping when baked.

→ Can I use frozen bananas for the batter?

Yes, thawed frozen bananas work well and contribute the same sweetness and moisture as fresh ones.

→ What is the best way to avoid overmixing the batter?

Gently fold the dry ingredients into the wet until no dry spots remain, stopping as soon as combined.

→ How should the muffins be stored after baking?

Store cooled muffins in an airtight container; they freeze well for up to three months.

→ Can I add nuts or chocolate chips to these muffins?

Adding chopped walnuts or chocolate chips boosts texture and flavor for a richer muffin.