🍌 Sourdough Discard Banana Muffins with Chocolate Chips
Golden, soft, and full of melty chocolate chips, these Sourdough Discard Banana Muffins turn leftover starter into the coziest treat. The sourdough discard adds a gentle tang and keeps the crumb incredibly moist. Ready in under 30 minutes using just two bowls.
🥣 Why Use Sourdough Discard?
Using sourdough discard gives muffins a rich flavor, tender crumb, and a subtle tang that balances the sweetness of ripe bananas. The natural acidity of the starter enhances moisture and adds complexity you won’t get in regular banana muffins. Plus, it’s a smart way to reduce kitchen waste, every spoonful of starter finds new life in your baking.
🍫 Taste & Texture
Expect soft, fluffy muffins with gooey chocolate pockets and lightly crisped, domed tops. That classic bakery look comes from an initial bake at 400°F (200°C) for 5 minutes followed by 350°F (175°C) for 15–17 minutes, giving perfect lift and a tender interior.
🔧 Tools You’ll Need
- 12-cup muffin tin + paper liners
- 2 mixing bowls
- Whisk or spatula
- Kitchen scale (for consistent results)
📷 Step-By-Step Pictures
❄️ Storage & Freezing
Once cooled, store muffins in an airtight container for up to 3 days at room temperature. For longer storage, wrap individually and freeze for up to 2 months. Reheat in a 350°F oven for 8–10 minutes or microwave 10–15 seconds for that fresh-baked warmth.
Sourdough Discard Banana Muffins with Chocolate Chips
Ingredients
- 120 g sourdough discard unfed, room temp
- 3 medium ripe bananas about 300 g peeled
- 100 g brown sugar
- 60 g melted butter or neutral oil
- 1 large egg
- 1 tsp vanilla extract
- 180 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon optional
Mix-ins (choose any)
- 80 g chopped walnuts or pecans
- 80 g chocolate chips
- 1 Tbsp turbinado sugar for topping
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter or oil.
- In a large bowl, mash the bananas until mostly smooth, a few small lumps are fine.
- Whisk in brown sugar, melted butter, sourdough discard, egg, and vanilla. Mix until fully combined and glossy.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry mixture to the wet ingredients and fold gently with a spatula until just combined, do not overmix (a few streaks of flour are okay).
- Fold in walnuts or chocolate chips, if using.
- Divide batter evenly among muffin cups (about ¾ full). Bake for 5 minutes at 400°F (200°C), then reduce temperature to 350°F (175°C) and bake for 15–17 minutes more, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
• For a little crunch, sprinkle turbinado sugar over the batter before baking.
• Store airtight for up to 3 days, or freeze up to 2 months and reheat as needed.
• Works great with discard that’s less than a week old for a gentle tang.
Nutrition
Other muffin recipes you may like:
Banana Bluberry Muffins
Spiced Apple Muffins
Orange Zucchini Muffins
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