Introduction

These Fluffy Chocolate Chip Sourdough Banana Muffins are a delightful twist on a classic favorite. Combining ripe bananas, chocolate chips, and tangy sourdough discard, they create moist, tender muffins with a gentle rise and rich flavor. Perfect for breakfast or a snack any time of day.

Nine unbaked muffins sit inside a black metal muffin tray, each in a white paper liner. The muffins are creamy beige with a thick, slightly smooth texture filled with small dark chocolate chips mixed evenly in the batter and sprinkled more on the top. The tray surface has geometric, starburst patterns around the muffin cups. The scene is shot close-up from above, with a clear, simple look on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

113 grams melted butter (1/2 cup, or substitute vegetable or canola oil)
112 grams packed brown sugar (1/2 cup)
100 grams granulated sugar (1/2 cup)
2 large eggs
1 teaspoon vanilla extract
125 grams sourdough discard (1/2 cup)
60 grams sour cream (1/4 cup)
375 grams mashed ripe bananas (1 1/2 cups, about 3-4 bananas)
240 grams all-purpose flour (2 cups)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup mini chocolate chips (plus extra for sprinkling on top)

Instructions

Step 1: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Use a handheld mixer or whisk to mix for 2 minutes until well combined and creamy, which will help create tall, fluffy muffins.
Step 2: Mix in the eggs and vanilla extract, followed by the sourdough discard, sour cream, and mashed bananas until fully incorporated.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients and chocolate chips to the wet mixture, folding gently with a rubber spatula until just combined.
Step 4: Cover the bowl and let the batter rest at room temperature for 1 hour, or refrigerate overnight. This resting time allows the sourdough and leaveners to activate, making the muffins soft and fluffy. If short on time, you can skip this step and bake immediately.
Step 5: Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners. The batter will yield about 15 muffins.
Step 6: After resting, the batter should be light and airy. Do not overmix. Using a scoop, fill each muffin liner just shy of the top. Sprinkle extra chocolate chips on top if desired.
Step 7: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 9 to 12 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack. They are best enjoyed warm, perhaps with a smear of salted butter.

Tips & Variations

Using ripe bananas is key for natural sweetness and moist texture.
Resting the batter enhances flavor and muffin fluffiness but can be skipped if short on time.
Substitute the butter with vegetable or canola oil for a dairy-free option.
Add chopped nuts like walnuts or pecans for extra crunch.
Adjust the amount of chocolate chips to your preference, or swap for other mix-ins like dried fruit.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months. To reheat, warm the muffins in the microwave for 20-30 seconds or in a low oven until warmed through.

How to Serve

The image shows a group of golden brown muffins with chocolate chips on top, sitting on a black wire cooling rack over a white marbled surface. One muffin is split open and held by a woman's hand, revealing a soft, moist inside filled with melted butter that is creamy white and shiny. The muffin's crumb is light tan with dark brown chocolate chips scattered throughout. There are several whole muffins around it, each topped with a generous sprinkling of chocolate chips that are dark brown and glossy. One muffin's white paper liner is peeled back, showing the same crumb texture and butter inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

This recipe works best with sourdough discard, which is unfed starter. Using active starter may affect the texture and flavor balance since it is more acidic and active.

Do I have to let the batter rest before baking?

Resting the batter improves rise and texture by allowing fermentation, but it’s optional. If you’re short on time, you can bake immediately, though the muffins may be slightly less fluffy.