Name: Sourdough Banana Nut Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 tablespoons unsalted butter (melted); 1 cup dark brown sugar; 2 large eggs; 3 very ripe bananas (about 1 cup, mashed); 3 tablespoons sour cream; 1 teaspoon vanilla extract; 1/2 cup sourdough starter discard; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 1 cup walnuts (chopped)

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There’s something magical about combining bananas and sourdough. These Sourdough Banana Nut Muffins are just delightful! They are perfect for breakfast, a snack, or just a sweet little treat in the afternoon. The texture is soft and tender, and the walnuts give it just the right crunch. Plus, using up sourdough starter discard adds a unique depth of flavor.

Why Make This Recipe

Everyone loves a good banana muffin! They are comforting and satisfying. These muffins take that classic idea and kick it up a notch with sourdough starter. This helps enhance the flavor and makes them extra moist. If you have overripe bananas lying around, this is your call to action! Not to mention, they save you from tossing out your sourdough discard. What a win-win!

How to Make Sourdough Banana Nut Muffins

Let’s get to baking! Gather your cozy kitchen essentials and let’s whip up a batch of these warm muffins. They come together quickly, so you won’t be waiting long before you get to enjoy that delicious aroma wafting through your home.

Ingredients:
8 tablespoons unsalted butter (melted), 1 cup dark brown sugar, 2 large eggs, 3 very ripe bananas (about 1 cup, mashed), 3 tablespoons sour cream, 1 teaspoon vanilla extract, 1/2 cup sourdough starter discard, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt, 1 cup walnuts (chopped)

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Directions:
Start by preheating your oven to 350°F (176°C). Line a 12-count muffin tin with paper liners or lightly grease it. In a bowl, whisk together the flour, salt, baking powder, and baking soda, then set it aside.

In another bowl, grab a fork and mash those ripe bananas until smooth. Melt the butter in a mixing bowl, then add the dark brown sugar. Use a spatula to cream the butter and sugar together until it’s nice and combined. Add in the eggs, mashed banana, sour cream, sourdough discard, and vanilla extract, mixing until everything is combined.

Now, it’s time to bring the wet and dry ingredients together. Add the wet mixture to the dry mixture, mixing gently with a spatula until just combined. Don’t overmix! No one wants tough muffins. Gently fold in 2/3 cup of the chopped walnuts.

Divide the batter evenly into the muffin tin, then sprinkle the remaining 1/3 cup of walnuts on top. Bake those delightful babies for 20-25 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer them to a cooling rack.

How to Serve Sourdough Banana Nut Muffins

These muffins are best enjoyed warm! You can serve them as they are, or spread a little butter on top for an extra treat. They pair wonderfully with a cup of coffee or tea. If you want a breakfast treat, try enjoying them alongside a scoop of yogurt or a slice of your favorite clay sourdough bread from your latest bake, like sourdough peach cobbler muffins.

How to Store Sourdough Banana Nut Muffins

If you happen to have leftovers (though I doubt it!), store them in an airtight container at room temperature for about 2-3 days. For longer storage, pop them in the fridge. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap!

Tips to Make Sourdough Banana Nut Muffins

Always use really ripe bananas to get the best sweetness and flavor. The blacker, the better!
If you don’t have walnuts, feel free to swap them out for pecans or even chocolate chips. Yum!
For a fun twist, try adding some cinnamon or nutmeg to the batter. It makes a lovely difference.

Variation

You can switch things up a bit! How about adding some dried fruits like cranberries or cherries? Or, if you’re feeling fancy, top the muffins with a simple glaze or sprinkle on some coarse sugar before baking for extra sweetness.

FAQs

1. Can I use regular banana bread batter instead?
You can, but you’ll miss out on that sourdough flavor that really makes these muffins special.

2. What can I do with extra sourdough starter?
There are so many options! You can use it in pancakes, waffles, or even in other baked goods like sourdough doughnuts!

3. Can I omit the sour cream?
Sure! You can replace it with a similar amount of yogurt or milk, but the sour cream really helps with the moisture and texture.

Conclusion

These Sourdough Banana Nut Muffins are a delightful way to use up overripe bananas and sourdough starter discard. They’re tender, tasty, and just the sweetest little addition to your day! You’ll love how easy they are to make, and I bet they’ll become a favorite in your home. If you’re looking for something else to bake, check out this delicious recipe for sourdough banana nut muffins for another tasty take.

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