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–+ servings

Sourdough Banana Muffins with Walnut Crumb Topping

These sourdough banana muffins are packed with flavor and topped with a crunchy walnut crumb topping. A perfect, easy-to-make treat for breakfast or snack time!

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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Serving Size 12 muffins

Ingredients

For the Muffins:

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup sourdough discard or active starter
  • 2 bananas mashed
  • 1/3 cup sour cream

For the Crumb Topping:

  • 1/4 cup sugar
  • 1/4 cup flour
  • 1/4 cup crushed walnuts
  • 2 tbsp melted butter

Instructions

Preheat Oven:

  • Preheat your oven to 400°F.
  • Grease a standard 12-cup muffin tin or line with paper liners.

Make Muffin Batter:

  • In a large mixing bowl, combine sugar, melted butter, egg, sourdough discard, and vanilla extract. Mix well until smooth.
  • In a separate bowl, whisk together flour, sugar, baking soda, and salt.
  • Add the dry ingredients into the wet ingredients and gently mix until just combined. Avoid over-mixing.
  • Then fold in mashed bananas and sour cream.

Prepare Walnut Crumb Topping:

  • In a small bowl, combine crushed walnuts, sugar, flour, and melted butter. Stir gently with a fork until crumbly.

Fill Muffin Cups:

  • Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  • Sprinkle the walnut crumb topping evenly over each muffin, pressing slightly into the batter.

Bake:

  • Place the muffin tin in the oven and bake at 400°F for just 5 minutes. Then drop the temperature to 375° and bake muffins for an additional 13-18 minutes. Total baking time should be from 18-22 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.

Cool and Serve:

  • Allow muffins to cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.

Notes

  • Brown bananas add extra sweetness and the best banana flavor to the muffins so be sure not to use under-ripened bananas. 
  • You’ll want to mash the bananas before adding them to the batter. This helps incorporate the banana flavor and reduces chunks.
  • Do not overbake! This will dry out your muffins. 
  • Be sure to preheat to 400°F and then lower the temperature to 375°. This trick will give you a nice bakery-style rise to the tops of your muffins.