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    Home » Recipes » Breakfast

    Sourdough Banana Bread Muffin

    Published by Melissa on April 11, 2016 | Updated June 10, 2022 | 22 Comments

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    Featured Image for post Sourdough Banana Bread Muffin

    Tender, moist Sourdough Banana Bread Muffins studded with dried cranberries and topped with a crunchy, sweet almond streusel. A fabulous way to start the day. 

    Last month I posted my Whole Wheat Sourdough Blender Pancakes recipe, along with info about making a sourdough starter. You have to feed the sourdough starter every week to make room for more flour and water. So once a week when I feed the starter, I get to make something fun. Last week I decided to try Ruthie’s idea of adding sourdough to my favorite banana bread recipe.

    Tender, moist Sourdough Banana Bread Muffins in a muffin pan studded with dried cranberries and topped with a crunchy, sweet almond streusel. A fabulous way to start the day.

    Since a loaf of banana bread can take an hour to bake, my husband and I (he’s usually the banana bread maker) make muffins instead. The muffins take only 20 minutes to bake. I’m not a huge nut lover, so this time I opted to use Craisins. But if you love nut, add them as well.

    I’ve recently started using If You Care Unbleached Muffin Cups. They’re suppose to be better for the environment, but the real reason I love them is your don’t lose half your muffin when you peel the paper off. They adhere nicely, but come off cleanly, and they look pretty in pictures.

    Tender, moist Sourdough Banana Bread Muffins studded with dried cranberries and topped with a crunchy, sweet almond streusel. A fabulous way to start the day.

    The sourdough flavor isn’t really strong in the muffins, it just adds a nice little tang. I added a streusel topping to these muffins. My husband usually just adds a sprinkle of coarse turbinado sugar before baking when he’s baking muffins. Either way works well and gives you that crisp, sweet muffin top that everyone loves.

    Featured Image for post Sourdough Banana Bread Muffin
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    4.40 from 28 votes

    Sourdough Banana Bread Muffin Recipe

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast
    Keyword: Breakfast, fruit
    Servings: 12 muffins
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup mashed very ripe banana
    • ½ cup sugar
    • ¼ cup butter melted
    • ½ cup sour dough starter
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup dried cranberries
    • ¼ cup sugar
    • 2 tablespoons all-purpose flour
    • 1 ½ tablespoons butter melted
    • 2 tablespoons sliced almonds slightly crushed

    Instructions

    • Preheat oven to 350°. Lightly grease a muffin tin with non-stick cooking spray or vegetable oil, or line with paper muffin liners.
    • Prepare streusel topping and set aside.
    • In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
    • Combine banana, sugar, melted butter, sourdough starter, eggs and vanilla in a large mixing bowl; beat on medium speed until well blended. Add flour mixture to banana mixture, stirring just until moistened. Mix in cranberries.
    • Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
    • Bake for 20 minutes, until a tester inserted into the center comes out clean. Cool muffins for five minutes in the muffin pan before removing to a wire rack to cool.

    Streusel Topping:

    • In a small bowl, whisk together sugar and flour. Add butter and mix until mixture has a sandy texture. Mix in almonds.


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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Sarah

      April 19, 2021 at 4:23 pm

      These turned out really well! 17-18 minutes baking for 10 large muffins was enough in my oven so check on the early side.

      Reply
      • Barbara Schieving

        April 19, 2021 at 4:26 pm

        Great – thanks Sarah!

        Reply
    2. Lori Black

      June 15, 2020 at 1:13 pm

      Can I use starter discard instead of bubbly starter?

      Reply
      • Barbara Schieving

        June 15, 2020 at 1:58 pm

        Hi Lori – yes, discard starter is perfect for this recipe.

        Reply
    3. Missy Wertz

      May 05, 2020 at 12:35 pm

      I made these this morning. Delicious! Thanks for sharing!

      Reply
      • Barbara Schieving

        May 05, 2020 at 5:15 pm

        Great – thanks Missy!

        Reply
    4. Natosha

      April 20, 2020 at 7:05 pm

      Do you use fed starter or discard? Thanks!

      Reply
      • Barbara Schieving

        April 21, 2020 at 3:24 am

        You will want to discard some of your starter. King Arthur Flour has a great guide https://www.kingarthurflour.com/recipes/sourdough-starter-recipe

        Reply
        • Lori Black

          June 15, 2020 at 1:14 pm

          You didn’t really answer her question whether to use discard or fed starter

          Reply
          • Barbara Schieving

            June 15, 2020 at 1:57 pm

            Hi Lori – yes you can use discard starter. Read the tips at the bottom of the King Arthur post linked to. Also, King Arthur has a list of recipes using discard starter https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes

            Reply
    5. Sarah

      May 31, 2019 at 10:53 am

      Love this! I added some cinnamon with the streusel… will make again 🙂

      Reply
      • Barbara Schieving

        May 31, 2019 at 10:15 pm

        Thanks Sarah – sounds like a great addition!

        Reply
    6. Gretchen Rivas

      December 04, 2016 at 9:36 am

      I made these with a few tweaks….used half cup corn meal, half cup whole wheat flour, quarter cup almond and one and a quarter white flour to increase fiber and nutrition. Used whole fresh chopped cranberries and added pecans. Used raw sugar rather than white. And used more banana too. All I can say is they are delicious! Thank you!

      Reply
    7. Mary Showalter

      April 13, 2016 at 9:49 am

      Found your recipe on Twitter. It sounds so good, and since you have never steered me wrong with pressure cooker recipes, I feel confident these will be very tasty. Can hardly wait to try!

      Reply
      • Barbara Schieving

        April 13, 2016 at 11:40 am

        Thanks Mary – it really is a great muffin recipe. Enjoy!

        Reply
    8. Linda

      April 12, 2016 at 11:10 pm

      I usually do not have the starter around but I do have sourdough flavor to add to recipes to give the item the flavoring without the starter. I have heard it cannot be used where the starter is leavening but it looks like it is more flavor here and the baking soda and baking powder do the leavening. Do you think adding some flavoring vs. starter would work? Thanks! Love the sound of the recipe!

      Reply
      • Barbara Schieving

        April 13, 2016 at 4:00 am

        Hi Linda – I do think that would work in this recipe, but you would also have to replace the starter with some liquid. Enjoy!

        Reply
        • James David Carter

          April 22, 2020 at 7:38 am

          Maybe add buttermilk if you have it.

          Reply
    9. Letty / Letty's Kitchen

      April 11, 2016 at 10:05 pm

      Yum! What a great way to sneak a little of that starter in….

      Reply
    10. Nagi@RecipeTinEats

      April 11, 2016 at 6:32 pm

      These muffins are so adorable! My mornings would be bright if I’ll have these for breakfast! YUM!

      Reply
    11. kristy

      April 11, 2016 at 6:09 pm

      These muffins are so gorgeous. Love the way how it rises.
      Hope you’re having a lovely day.
      Blessings, Kristy

      Reply
    12. Katrina

      April 11, 2016 at 12:26 pm

      I always have a starter going!! These are DEFINITELY on my to-bake list!!

      Reply

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