Sourdough Banana Muffins With Tall Sugary Tops

These sourdough banana muffins turn ripe bananas and sourdough discard into a soft breakfast bake with tall, golden tops. The batter comes together in two mixing bowls with melted butter, granulated sugar, brown sugar, and vanilla, resulting in a lightly sweet banana flavor. A 30-minute rest before baking helps the muffins rise higher, while a sprinkle of coarse sugar adds a subtle crunch on top.

The baking method also plays an important role. The muffins begin at 425°F (220°C), then finish at 350°F (175°C) without opening the oven door. This temperature change gives the batter an initial burst of heat before the centers finish baking. With 10 minutes of preparation and 15 minutes in the oven, the full recipe takes 55 minutes and makes 12 muffins.

Tall Tops With a Sugary Crunch

Resting the batter for 30 minutes helps produce tall muffin tops. Starting the muffins in a hot oven also supports that rise before the temperature is reduced. Coarse sugar gives each top a light, crisp finish.

Sourdough Banana Muffins

These sourdough banana muffins combine well-mashed ripe bananas with sourdough discard, melted butter, two types of sugar, and vanilla. The batter rests for 30 minutes before baking at two temperatures for tall tops and tender centers.

Ingredients

• 1 ¼ cups (312 g) well-mashed ripe bananas, usually 3-4 bananas
• ½ cup (110 g) sourdough discard
• ½ cup (113 g) unsalted butter, melted
• ½ cup (100 g) granulated sugar
• ⅓ cup (67 g) light brown sugar, firmly packed
• 1 large egg, room temperature preferred
• 2 teaspoons vanilla extract
• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon table salt
• Coarse sugar for sprinkling tops

Instructions

1. Note: I like to let the muffin batter rest for 30 minutes before baking it. This helps give us nice tall muffin tops. If you want to skip the rest, preheat your oven to 425°F (220°C) here.
2. In a large mixing bowl, whisk together the mashed bananas, sourdough discard, butter, granulated sugar, light brown sugar, egg, and vanilla extract.
3. In a separate, medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and use a spatula to gently fold them together until just combined. Be careful not to overmix, or the muffins could be dense and dry.
5. Cover the batter with a dry towel and let it rest for 30 minutes. While the batter rests, preheat your oven to 425°F (220°C) and line a 12-count muffin tin with paper liners.
6. Once 30 minutes have passed, divide the batter evenly among the muffin cups. Sprinkle the tops with coarse sugar.
7. Bake the muffins in the preheated oven for 8 minutes. Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for another 7-8 minutes, until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs.
8. Allow the muffins to cool in the muffin tin for 5-10 minutes, then transfer them to a cooling rack.

Notes

• Organic sugar, turbinado sugar, or coarse baking sugar can be used on the tops. Their coarser texture gives the muffins a subtle crunch.
• Regular granulated sugar can be used for the tops if that is all you have.

Variations and Serving Ideas

• Sprinkle the tops with organic sugar, turbinado sugar, coarse baking sugar, or regular granulated sugar.

Tips for Tall Banana Muffins

Let the batter rest for 30 minutes before baking to help create tall muffin tops. Fold the dry ingredients into the wet ingredients only until combined, since overmixing can make the muffins dense and dry. Do not open the oven door when reducing the temperature from 425°F (220°C) to 350°F (175°C). Check the centers with a toothpick, which should come out dry or with a few moist crumbs.

Storage and Reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months.

FAQ

Conclusion

These sourdough banana muffins combine ripe bananas, sourdough discard, melted butter, and vanilla in a simple batter. A short rest and two-stage baking method help create tall muffin tops, while coarse sugar adds a subtle crunch.

Try the recipe and leave a comment, rating, or note about how your muffins turned out.

Sourdough Banana Muffins

Soft and tender banana muffins made with ripe bananas, sourdough discard, melted butter, brown sugar, and vanilla. Resting the batter and baking at two temperatures helps create tall muffin tops.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting Time 30 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 211

Ingredients Equipment Method Notes

Ingredients

  

Banana Muffins

• 1 1/4 cups (312 g) well-mashed ripe bananas, usually 3 to 4 bananas
• 1/2 cup (110 g) sourdough discard
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (67 g) light brown sugar, firmly packed
• 1 large egg, room temperature preferred
• 2 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp table salt
• coarse sugar, for sprinkling the tops

Equipment

• 12-count muffin tin
• Mixing bowls
• Whisk
• Spatula
• Paper muffin liners
• Cooling rack

Method

 

1. For taller muffin tops, allow the batter to rest for 30 minutes before baking. If skipping the resting time, preheat the oven to 425°F (220°C) before mixing the batter.
2. In a large mixing bowl, whisk together the mashed bananas, sourdough discard, melted butter, granulated sugar, light brown sugar, egg, and vanilla extract.
3. In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until just combined. Do not overmix, or the muffins may become dense and dry.
5. Cover the batter with a dry towel and let it rest for 30 minutes. While the batter rests, preheat the oven to 425°F (220°C) and line a 12-count muffin tin with paper liners.
6. Divide the rested batter evenly among the 12 muffin cups. Sprinkle the tops with coarse sugar.
7. Bake at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 7 to 8 minutes.
8. The muffins are done when a toothpick inserted into the center comes out dry or with a few moist crumbs.
9. Let the muffins cool in the muffin tin for 5 to 10 minutes, then transfer them to a cooling rack.

Notes

Organic sugar, turbinado sugar, or coarse baking sugar can be sprinkled over the muffins before baking. The coarse texture gives the muffin tops a subtle crunch. Regular granulated sugar may be used when coarse sugar is unavailable.