Sourdough Banana Muffins So Fluffy They Melt in Your Mouth

Sourdough banana muffins are the gourmet version of my popular banana muffin recipe. Rest the batter before baking for the tallest muffin tops!

Recipe: https://sugarspunrun.com/sourdough-ba...

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

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12 count muffin tin (Affiliate Link): https://amzn.to/2SEsPBq
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Coarse Sugar (Affiliate Link): https://amzn.to/4etrlEJ

Instructions
00:00 Introduction
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 425F (220C) here.
00:22 In a large mixing bowl, whisk together mashed bananas, sourdough discard, butter, sugars, egg, and vanilla extract.
04:23 In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
04:50 Add the dry ingredients to the wet and use a spatula to gently fold together until just combined. Be careful not to over-mix or muffins could be dense and dry!
05:40 Cover batter with a dry towel and let rest for 30 minutes. While the batter rests, preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners.
06:18 Once 30 minutes has passed, divide batter evenly into muffin tin. Sprinkle tops with coarse sugar.
07:13 Bake muffins in preheated oven for 8 minutes, then without opening the oven door reduce oven temperature to 350F (175C) 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.
07:40 Allow muffins to cool in muffin tin for 5-10 minutes, then remove to a cooling rack.

Notes
Sugar
I like to use organic sugar, turbinado sugar, or coarse baking sugar for the tops as its coarser and gives a nice subtle crunch, but you can just use regular granulated sugar if that’s all you have.
Storing
Store in an airtight container at room temperature for up to 3 days or wrap tightly in plastic wrap and freeze for up to 3 months.

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