Overnight Sourdough Banana Muffins Recipe

Sourdough banana muffins are a delicious, wholesome treat that combine the sweetness of bananas with the subtle tang of sourdough. This recipe makes use of sourdough discard, which not only reduces waste but also adds a deeper flavor and tender texture to the muffins. Letting the dough ferment overnight improves the texture, making the muffins softer and easier to digest due to the fermentation process. Preparing the batter ahead of time means you can quickly bake a batch in the morning, perfect for busy mornings or weekend brunches. With minimal effort and a few simple ingredients, you’ll have a flavorful treat that’s sure to impress.

Ingredients for Overnight Sourdough Banana Muffins

The key to making great sourdough banana muffins lies in selecting the right ingredients. Here’s what you’ll need for a successful batch:

Main Ingredients

• Sourdough starter discard (or active sourdough starter): Adds tang and moisture, while utilizing the discard that would otherwise go to waste.
• Ripe bananas: Provide natural sweetness and moisture, making the muffins tender.
• Eggs: Help bind the ingredients and give structure to the muffins.
• Butter or oil: Adds richness and moisture.
• Brown and white sugar: Brown sugar adds depth and a caramel-like flavor, while white sugar provides sweetness and texture.
• All-purpose flour: The base of the muffin, providing structure.
• Baking soda, baking powder, and salt: Leavening agents that help the muffins rise and ensure a light, fluffy texture.
• Vanilla extract: Adds a warm, sweet aroma and flavor.

Optional Ingredients

• Honey: Can be used as a natural sweetener instead of sugar, though it may slightly alter the texture.
• Add-ins: Customize your muffins with chocolate chips, walnuts, or cinnamon for extra flavor and texture.
• Whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for a healthier option, which will add fiber and a nuttier flavor.

The flexibility of these ingredients allows you to tailor the recipe to your tastes, whether you prefer a sweeter muffin or a healthier twist with whole wheat flour.

For the Overnight Sponge (Preferment)

• 150 grams (1/2 cup and 2 tablespoons) water
• 100 grams (1/3 cup) sourdough discard
• 250 grams (1 and 2/3 cups) all-purpose flour

For the Banana Muffins

• 25 grams (2 tablespoons) oil (e.g., melted coconut oil)
• 28 grams (2 tablespoons) unsalted butter, melted
• 1 egg
• 3 grams (3/4 teaspoon) baking soda
• 3 grams (1/2 teaspoon) salt
• 2 ripe medium to large bananas, mashed
• 7 grams (1 teaspoon) cinnamon
• 1 gram (1/4 teaspoon) freshly ground nutmeg
• 50 grams (1/4 cup) brown sugar
• 5 grams (1 teaspoon) vanilla extract

Optional Brown Sugar Streusel

• 17 grams (1 and 1/2 tablespoons) unsalted butter, softened
• 45 grams (3 tablespoons) brown sugar

Step-by-Step Instructions for Making Overnight Sourdough Banana Muffins

Preparing the Dough the Night Before

Start by mixing the sourdough starter, flour, and butter in a large bowl. This forms the base of your muffin batter, and the fermentation process will begin overnight. Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature for 8-12 hours. This fermentation helps break down the flour, making the muffins easier to digest and adding a slight tang to balance the sweetness of the bananas. The dough may look stiff, but that’s normal; it will soften once the remaining ingredients are added the next day.

Adding Remaining Ingredients

In the morning, mash the ripe bananas and mix them into the fermented dough. Add the eggs, sugar (or honey), and vanilla extract, stirring until everything is well combined. Finally, fold in the baking soda, baking powder, and salt. Be careful not to overmix the batter, as this can result in dense muffins. Just stir until the dry ingredients are incorporated.

Baking Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups. Use an ice cream scoop or spoon to fill each muffin cup about 3/4 full. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown, with a light, fluffy texture inside.

Cooling and Serving

Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Allowing the muffins to cool helps set their structure, making them easier to handle and enjoy. Serve warm for the best flavor, either plain or with a spread of butter.

Variations of Overnight Sourdough Banana Muffins

These muffins are incredibly versatile, and you can easily adjust the recipe to suit different preferences.

Whole Wheat Sourdough Banana Muffins

For a healthier version, replace half of the all-purpose flour with whole wheat flour. This adds fiber and a nutty flavor to the muffins, making them a more wholesome option.

Sourdough Banana Nut Muffins

Add a cup of chopped walnuts or pecans to the batter for added crunch and flavor. The nuts complement the sweetness of the bananas and the tang of the sourdough perfectly.

Chocolate Chip Sourdough Banana Muffins

For a sweeter treat, fold in a cup of chocolate chips before baking. You can also top the muffins with a swirl of Nutella for an extra indulgent finish.

Tips for Making the Best Sourdough Banana Muffins

• Pre-fermenting the dough: Allowing the dough to ferment overnight deepens the flavor and improves the texture of the muffins. It also makes them easier to digest, as the fermentation process helps break down the flour.
• Bananas and sweetness: The riper the bananas, the sweeter your muffins will be. Make sure your bananas have plenty of brown spots to maximize their natural sweetness and moisture.
• Avoid overmixing: Stir the batter just until the ingredients are combined. Overmixing can lead to dense, tough muffins, so a light hand is key to keeping them fluffy and tender.

Overnight Sourdough Banana Muffins Recipe

Recipe by JadCourse: Baking

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

576

kcal

Ingredients

• For the Overnight Sponge (Preferment)

• 150 grams (1/2 cup and 2 tablespoons) water

• 100 grams (1/3 cup) sourdough discard

• 250 grams (1 and 2/3 cups) all-purpose flour

• For the Banana Muffins

• 25 grams (2 tablespoons) oil (e.g., melted coconut oil)

• 28 grams (2 tablespoons) unsalted butter, melted

• 1 egg

• 3 grams (3/4 teaspoon) baking soda

• 3 grams (1/2 teaspoon) salt

• 2 ripe medium to large bananas, mashed

• 7 grams (1 teaspoon) cinnamon

• 1 gram (1/4 teaspoon) freshly ground nutmeg

• 50 grams (1/4 cup) brown sugar

• 5 grams (1 teaspoon) vanilla extract

• Optional Brown Sugar Streusel

• 17 grams (1 and 1/2 tablespoons) unsalted butter, softened

• 45 grams (3 tablespoons) brown sugar

Directions

• Prepare the Dough (Night Before)
• Mix sourdough starter, flour, and butter in a bowl.
• Cover and let ferment at room temperature for 8-12 hours.
• This softens the dough and enhances flavor.
• Add Remaining Ingredients (Next Morning)
• Mash bananas and mix with the fermented dough.
• Stir in eggs, sugar, and vanilla extract.
• Gently fold in baking soda, baking powder, and salt (avoid overmixing).
• Preheat oven to 350°F (175°C).
• Line or grease a muffin tin and fill each cup 3/4 full.
• Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
• Let muffins cool 5 minutes in the pan, then transfer to a wire rack.
• Serve warm, plain, or with butter for the best flavor.

Tips and Notes for Successful Sourdough Banana Muffins