Sourdough Banana Cinnamon Muffins (Printable)

Moist banana muffins with sourdough and a crunchy cinnamon streusel topping, ideal for breakfast or snacks.

# What You Need:

→ Muffins

01 - 1 cup mashed ripe bananas (about 2 large)
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 light brown sugar, packed
14 - 1/4 cup all-purpose flour
15 - 1/2 teaspoon ground cinnamon
16 - 2 tablespoons unsalted butter, melted
17 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
02 - In a large bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, oil, eggs, and vanilla until well combined.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
04 - Gently fold the dry ingredients into the wet mixture, mixing just until no dry spots remain. Avoid overmixing.
05 - Divide the batter evenly among the muffin cups, filling each approximately 3/4 full.
06 - Mix brown sugar, flour, cinnamon, melted butter, and salt in a small bowl until the mixture resembles crumbs.
07 - Sprinkle the streusel evenly over the muffin batter in each cup.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Your sourdough discard finally has a delicious purpose instead of becoming another source of kitchen guilt.
  • They're impossibly moist and tender without being heavy, and the flavor depth makes them taste way more sophisticated than they should.
02 -
  • Overmixing is the enemy here—muffins want a lumpy batter, not a smooth one, so stop folding as soon as you don't see dry flour streaks.
  • The sourdough discard should be unfed and at room temperature; cold discard can throw off your mixing and give uneven results.
03 -
  • Brown the melted butter slightly before mixing for deeper, nuttier flavor that elevates the whole batch without adding extra ingredients.
  • Pack your brown sugar firmly when measuring for the streusel—loose brown sugar gives you less topping than you expect, and nobody wants skimpy streusel.
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