Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Double Chocolate Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Sourdough Double Chocolate Banana Muffins are moist, flavorful, and packed with rich cocoa and melty chocolate chips. Incorporating ripe bananas and tangy sourdough discard, they achieve a perfect balance of sweetness and depth. Ideal as a breakfast treat or an indulgent snack, these muffins boast tall, domed tops thanks to a unique two-temperature baking method that ensures maximum rise and a tender crumb.

Ingredients

Dry Ingredients

  • 240 g all-purpose flour
  • 30 g cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom

Wet Ingredients

  • 340 g ripe bananas (mashed, about 2-4 bananas depending on size)
  • 100 g sourdough discard
  • 85 g unsalted butter (melted)
  • 10 g vanilla extract
  • 50 g egg (approximately 1 large egg)
  • 147 g brown sugar

Additional

  • 100-150 g chocolate chips

Instructions

  1. Prep the oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to prevent sticking and make cleanup easier.
  2. Bloom the cocoa: In a bowl, whisk the cocoa powder into the warm melted butter until the mixture is smooth and glossy, enhancing the cocoa’s flavor and ensuring it blends evenly.
  3. Mix dry ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and cardamom by whisking them together for an even distribution of leavening agents and spices.
  4. Mix wet ingredients: In another bowl, mash the ripe bananas thoroughly, then whisk in the sourdough discard, brown sugar, egg, vanilla extract, and the cocoa-butter mixture until the batter is smooth and homogenous.
  5. Combine batter: Gently fold the dry ingredients into the wet ingredients just until combined to avoid over-mixing, then fold in the chocolate chips if using to evenly distribute.
  6. Fill and bake: Divide the batter evenly into the lined muffin tin, filling each about nearly to the top. Bake initially at 425°F for 5 minutes to encourage a tall, domed rise, then reduce the temperature to 350°F and continue baking for an additional 15 minutes. Avoid opening the oven during the temperature change to maintain the rise.
  7. Cool: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving for the best texture.

Notes

  • Using ripe bananas enhances natural sweetness and moisture, contributing to the muffins’ tender crumb.
  • The two-temperature baking method is key to achieving tall, domed muffins; opening the oven during the temperature switch can cause them to collapse.
  • Adjust chocolate chip quantity based on preference—more for extra indulgence or less for a subtler chocolate flavor.
  • Sourdough discard adds a subtle tang and moisture but can be omitted or replaced with yogurt if unavailable.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sourdough-double-chocolate-banana-muffins-recipe/