Sourdough Banana Crumble Bakery-Style Muffins
If you’ve ever had a banana crumble bakery muffin — you know, the kind that’s perfectly domed, tender on the inside, and topped with that irresistible crunchy crumble — you’ll be thrilled to make these Sourdough Banana Crumble Muffins at home. The sourdough adds just enough tang and so much moisture the muffins are tender and delicious.
Making sourdough banana crumble muffins are the perfect way to use up overripe bananas and sourdough discard, and they stay moist for days. Pair with your morning coffee or enjoy as an afternoon treat.
Why You’ll Love This Recipe
- Bakery-worthy texture: tall, domed tops and tender crumb.
- Sourdough flavor: discard adds subtle tang and depth.
- Easy to make: no mixer required.
- Freezer-friendly: great for make-ahead breakfasts.
Ingredients
Muffins
- 1 cup (240g) mashed ripe bananas (about 2–3 bananas)
- ½ cup (120g) sourdough starter discard (unfed)
- ½ cup (120ml) melted butter
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) white sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg (optional)
Crumble Topping
- ½ cup (65g) all-purpose flour
- ¼ cup (50g) brown sugar
- ¼ cup (50g) white sugar
- ½ tsp ground cinnamon
- 4 tbsp (55g) cold unsalted butter, cubed
- ½ cup (60g) chopped pecans
Instructions
1. Make the Crumble Topping
In a small bowl, mix flour, both sugars, chopped pecans, and cinnamon. Add cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the mixture until it looks like coarse crumbs. Refrigerate while you prepare the muffin batter.
2. Preheat the Oven
Preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together mashed bananas, sourdough discard, oil, brown sugar, white sugar, eggs, and vanilla until smooth.
4. Add the Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix — a few streaks of flour are fine.
5. Fill and Top
Divide the batter evenly between the muffin cups, filling each about ¾ full. Sprinkle generously with crumble topping.
6. Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Perfect Muffins
- Room-temperature eggs help the batter mix more evenly.
- Don’t skip the crumble — it’s the bakery magic.
- For taller muffin tops, start baking at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C) for the remaining time.
Storage & Freezing
- Store in an airtight container at room temperature for up to 3 days.
- Freeze muffins (without the crumble losing too much crunch) for up to 3 months. Thaw at room temp or warm in the oven for a few minutes.
If you love these you’ll also love this recipe for peach sourdough muffins!
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