Fluffy Chocolate Chip Sourdough Banana Muffins Recipe
These Fluffy Chocolate Chip Sourdough Banana Muffins combine the natural tang of sourdough discard with the sweetness of ripe bananas and chocolate chips to create soft, airy, and flavorful muffins. The batter is allowed to ferment and rest, resulting in tall, fluffy muffins with a tender crumb, perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 32 minutes
- Yield: 15 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 113 grams melted butter (1/2 cup) (can 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)
Dry Ingredients
- 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
Add-ins
- 3/4 cup mini chocolate chips (plus extra for sprinkling on top)
Instructions
- Combine Butter and Sugars: Add the melted butter, brown sugar, and granulated sugar to a large bowl. Using a handheld mixer or whisk, mix for 2 minutes to thoroughly combine and aerate, helping to create tall, fluffy muffins.
- Add Wet Ingredients: Mix in the eggs and vanilla extract. Then add the sourdough discard, sour cream, and mashed bananas, blending gently until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Add the dry ingredients and chocolate chips to the wet mixture. Use a rubber spatula to fold until just combined, taking care not to overmix to ensure fluffy muffins.
- Rest the Batter: Cover the bowl and let the batter rest at room temperature for 1 hour to allow fermentation and leavening to begin, which contributes to a soft, fluffy texture. You can alternatively refrigerate overnight. If short on time, bake immediately.
- Prepare Oven and Muffin Tin: Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners to prevent sticking and ease removal.
- Fill Muffin Cups: Gently fold the batter to maintain its airiness. Using an ice cream scoop or spoon, fill each muffin liner just shy of the top. Sprinkle extra mini chocolate chips on top if desired.
- Bake Muffins: Place the muffins in the oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) without opening the oven door, and continue baking for 9-12 minutes or until a toothpick inserted comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Transfer to a wire rack and cool an additional 10-15 minutes. Serve warm, optionally with a smear of salted butter.
Notes
- Resting the batter allows the sourdough to ferment, which develops flavor and helps the muffins become fluffy.
- If you’re short on time, skipping the resting step is acceptable but may result in denser muffins.
- Using an ice cream scoop ensures evenly sized muffins and tidy muffin liners.
- Mini chocolate chips are preferred as they distribute more evenly and melt better than larger chips.
- For a dairy-free version, substitute the butter with vegetable oil and sour cream with a nondairy alternative.
Keywords: sourdough banana muffins, chocolate chip muffins, fluffy muffins, sourdough discard recipes, breakfast muffins
