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Cozy Sourdough Discard Banana Muffins with Easy Brown Sugar Streusel Recipe

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These cozy sourdough discard banana muffins feature a moist, tender crumb with a subtle tang from the discard and a crumbly, caramelized brown sugar streusel topping. Perfect for breakfast or a comforting snack.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed, straight from the fridge)
  • 3 medium ripe bananas, mashed
  • 1 ¾ cups (220 g) all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (113 g) unsalted butter, melted
  • ½ cup (100 g) brown sugar (light or dark)
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) milk (whole or 2%, or dairy-free alternatives like almond or oat milk)
  • For the Brown Sugar Streusel:
  • ½ cup (100 g) brown sugar
  • ⅓ cup (43 g) all-purpose flour
  • 4 tablespoons (57 g) cold unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon
  • ¼ cup (30 g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line with paper liners.
  2. Mash the bananas in a large bowl using a fork or potato masher until mostly smooth with a few small lumps remaining. Add the sourdough discard and mix until combined.
  3. Whisk in the melted butter, brown sugar, granulated sugar, eggs, vanilla extract, and milk until the batter looks smooth and glossy, about 1-2 minutes. Do not overmix.
  4. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk briefly to evenly distribute.
  5. Gently fold the dry ingredients into the wet banana mixture using a rubber spatula until no flour streaks remain. Avoid overmixing.
  6. Prepare the streusel topping: In a small bowl, mix the brown sugar, flour, and cinnamon. Add the cold butter cubes and work into coarse crumbs using fingers or a pastry cutter. Stir in nuts if using.
  7. Spoon the batter into the muffin cups, filling each about ¾ full. Sprinkle a generous pinch of the brown sugar streusel over each muffin, pressing lightly so it sticks.
  8. Bake for 20-25 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Streusel should be golden and crisp.
  9. Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use very ripe bananas for best sweetness and moisture. Keep butter cold for crumbly streusel. Rotate muffin tin halfway through baking for even browning. Check doneness early to avoid overbaking. Cool muffins on a rack to prevent sogginess. For convection ovens, reduce temperature by 20°F (10°C).

Nutrition

Keywords: sourdough discard, banana muffins, brown sugar streusel, easy muffins, breakfast recipe, snack, leftover starter recipe

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