Get ready to transform your ordinary baking routine with these mind-blowing Sourdough Banana Bread Muffins that will make your taste buds dance with joy! Imagine biting into a perfectly moist, tangy-sweet muffin that combines the rich comfort of banana bread with the complex flavor of sourdough. These aren't just any muffins – they're a culinary adventure that turns overripe bananas and your trusty sourdough starter into a breakfast or snack sensation that will have everyone begging for your recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup sourdough starter
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 ripe bananas, mashed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of sourdough starter and 1/2 cup of sugar. Mix until well combined.
- Add 1/2 cup of melted butter to the mixture, stirring until fully incorporated.
- In a separate bowl, mash 2 ripe bananas until smooth. Then, add the mashed bananas to the mixing bowl along with 2 eggs and 1 teaspoon of vanilla extract. Mix until all wet ingredients are well combined.
- In another bowl, whisk together 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 1/2 cups of all-purpose flour. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spatula or spoon, scoop the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Sourdough Banana Bread Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Use truly ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Don't overmix the batter – gentle mixing prevents tough muffins and preserves those delightful tender crumbs.
- For extra flavor, consider adding a sprinkle of cinnamon or fold in some chopped nuts or chocolate chips.
- Ensure your sourdough starter is active and bubbly before mixing for the best rise and tangiest flavor.
- Let the muffins cool slightly before removing from the tin to prevent breaking.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Store muffins in an airtight container and they'll stay fresh for 3-4 days at room temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
