These sourdough banana s’mores muffins are like a delicious cross between banana bread and your favourite campfire treat! These muffins are soft and rich, with pockets of melted chocolate, and a decadently gooey marshmallow centre.
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These muffins are what happens when banana bread and s’mores meet somewhere in the middle. They’ve got a soft, moist crumb that’s just sweet enough, yummy pockets of melty chocolate, and a marshmallow tucked into the centre that turns perfectly gooey as they bake. You can finish them off with a drizzle of chocolate ganache and a sprinkle of crushed graham crackers if you want to. Or do what I did and crumble up some speculoos cookies over the ganache drizzle for a nice twist.
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Why You’ll Love This Recipe
- A yummy way to use up sourdough discard and over-ripe bananas
- A unique muffin flavour with nostalgic campfire vibes, stuffed with a whole marshmallow
- An optional ganache and cookie topping make them look super fancy without much effort
- They’re soft, chocolatey, and stay moist for days!
Key Ingredients You’ll Need for Sourdough Banana S’mores Muffins
Apart from some pantry staples, you’ll need:
- Overripe bananas. The riper, the better! They add some natural sweetness and moisture. If yours aren’t quite there yet, you can soften yellow bananas by roasting them in a 300˚F (150˚C) oven wrapped in foil for 15–20 minutes.
- Sourdough discard. This adds some tang to balance out the sweet richness of the chocolate and marshmallow, and keeps the muffins soft and moist for days. Unfed sourdough (discard) will give you the best flavour and texture, but active starter will work too. If you don’t have any sourdough starter to get discard from yet, you can easily make some sourdough starter yourself or even get some from a local bakery.
- Graham crumbs for some subtle texture and to add to the s’mores vibes.
- Sour cream keeps the crumb tender. I recommend using full-fat sour cream to add richness to the dough.
- Chocolate chips. Milk chocolate is a great choice to add to the s’mores vibes, but dark or semi-sweet will work great too.
- Marshmallows. A full-size marshmallow goes into the middle of each muffin before baking. You can also add some mini dehydrated marshmallows on top to decorate, if you like!
If you like marshmallowy baked goods, you should give my S’mores Brownie Cookies and Kitchen Sink Cookies recipes a try!
Stuff Marshmallow Like a Pro
- Freeze your marshmallows for at least an hour before baking. This helps slow down how quickly they melt in the oven, so they don’t burn or float up out of the muffin batter. .
- Push the macarons into the batter until the edges are just under the surface. The muffin batter will start to set up around the marshmallow, which should hold it (more or less) in place as it bakes.
Chocolate Ganache Drizzle (Small Batch)
This is completely optional, but it does make the muffins look bakery-worthy, and it’s not hard to make!
You’ll need:
- 60 g (about ⅓ cup) milk chocolate chips or chopped chocolate. Dark or semi-sweet works too!
- 40 g (3 tbsp) heavy cream
Warm the cream until steaming (don’t let it boil), then pour over the chocolate in a heat-proof bowl. Let it sit for a minute, then stir until smooth and glossy. Let it cool to room temperature, then transfer to a piping bag with the end cut off to leave a small opening.
How to Get Tall Bakery-Quality Muffins
- Chill the batter for at least 30 minutes. This lets the flour hydrate completely, and helps the baking powder work more effectively. An overnight rest will deepen the flavour as some sourdough fermentation takes place.
- Start the bake at 425˚F (220˚C). That initial burst of higher heat helps the baking powder spring up in the oven, creating beautiful domed muffin tops. After the first 5 minutes, lower the temperature to 350˚F (175˚C) until the muffins are baked through.
- Fill the muffin liners up to the top. For a stuffed muffin recipe like this one, that means filling the liners three-quarters of the way up first. After the marshmallow goes in, the batter should come just about to the top of the muffin liner.
How to Assemble Sourdough Banana S’mores Muffins
- Fill the muffin cups about two-thirds to three-quarters full. Remember the marshmallows will take up some space!
- Press a frozen marshmallow into the center, until its edges are just underneath the surface.
- Add some chopped graham or Speculoos cookies and chopped chocolate around the marshmallow.
- If you like, you can drizzle on some chocolate ganache and add some graham crumbs and mini marshmallows
Make-Ahead & Storage Tips
- Refrigerate the batter overnight for even better rise and a deeper flavour.
- Store baked muffins at room temp in an airtight container for up to 3 days.
- Freeze baked muffins in an airtight container for up to 3 months.
Frequently Asked Questions
Freezing the marshmallows first delays their melting in the oven. This prevents them from burning, and also helps them stay put instead of floating up and out of the batter.
Yes! Either one will work great. If you use discard make sure it’s no more than about 2 weeks old or it could add too strong of a sour or acetone flavour to the muffins.
Yes! Use a gluten-free baking flour blend such a Cup4Cup, instead of the all purpose flour in the recipe. And swap out the graham crackers for a gluten-free alternative.
Sourdough Banana S’mores Muffins with Chocolate Ganache
Ingredients
Method
- In a medium mixing bowl, add 145 g all-purpose flour, 50 g graham crumbs, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon fine sea salt and whisk until combined.
- Add 165 g granulated sugar, 150 g mashed ripe banana, 65 g sourdough discard, 45 g whole milk, 30 g unsalted butter, 15 g neutral oil, 40 g sour cream, 2 large eggs, and 1½ teaspoons vanilla extract to a separate bowl. Use a stick blender to blend until smooth.
- Pour the dry ingredients over the wet ingredients and mix until just combined. Add 100 g milk chocolate chips or chunks and fold in until evenly distributed.
- You may want to rest the batter…
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