Description
These sourdough discard banana muffins use bread flour and a two-temperature baking method to create bakery-quality domes. Light, fluffy, and perfectly moist, they stay fresh for days thanks to sour cream and fermented sourdough starter.
Ingredients
- 1¼ cups (150g) walnuts or pecans, chopped
- 1⅔ cups (200g) bread flour
- 2 tsp baking powder
- ¾ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups (340g) mashed ripe banana (3-4 medium bananas, measured after mashing)
- ½ cup (100g) granulated sugar
- ½ cup packed (100g) light brown sugar
- 2 large eggs, room temperature
- ¾ cup (180g) sourdough discard, unfed
- ⅓ cup (75g) sour cream
- ½ cup (110g) neutral oil (avocado, grapeseed, or vegetable)
- 2 tsp vanilla extract
Instructions
- If adding walnuts, preheat oven to 350°F (175°C). Spread chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant and slightly darker. Watch closely as they burn fast. Set aside to cool.
- Increase oven temperature to 425°F (218°C). Line two standard muffin tins with 16 paper liners or grease wells generously.
- In a medium bowl, whisk together bread flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine ripe banana, granulated sugar, and brown sugar. Beat with a whisk or electric mixer for about 1 minute until well combined and slightly lightened to incorporate air for texture.
- Add eggs to the banana mixture and beat until incorporated. Add sourdough discard and whisk until no white streaks remain (this takes a minute since the discard can be stubborn and gluten rich). Add sour cream, oil, and vanilla extract. Beat until smooth and creamy looking.
- Pour the dry ingredient mixture into the wet ingredients. Use a spatula to fold gently until just combined and stop when you no longer see dry flour streaks. Avoid over-mixing as that will create a denser texture in the final muffins.
- Fold in the toasted, cooled walnuts.
- Scoop batter into the 16 prepared muffin cups, filling them almost to the top (about 90% full). Sprinkle extra walnuts on top if desired.
- Cover muffin tins with a metal baking sheet to protect them and let rest at room temperature for 30 minutes.
- After the rest, place muffins in the 425°F oven for 5 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and bake for another 9-11 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs, or internal temperature reaches 200°F. Reheat the oven to 425F and proceed with second pan to bake off the remaining muffins.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
For half with nuts/half without: Scoop batter into only 8 of the muffin liners, then fold nuts into the remaining batter and proceed with portioning out the rest of the batter. Also note that if you're only including nuts in half the muffins, you'll use half the amount of nuts.
Storage: Counter for 3-4 days in an airtight container, fridge for up to 1 week, or freeze individually wrapped for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 279
- Sugar: 15.3 g
- Sodium: 147.7 mg
- Fat: 14.6 g
- Carbohydrates: 34 g
- Fiber: 1.8 g
- Protein: 5.1 g
- Cholesterol: 24.9 mg
