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Sourdough double chocolate banana muffins scattered on a baking sheet.

Sourdough Double Chocolate Banana Muffins

Bakery-quality muffins that are basically a sneaky way to eat cake for breakfast! These sourdough double chocolate banana muffins are deeply chocolatey, super-moist, and the best way to level up any brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 110 g all-purpose flour
  • 50 g cocoa powder Dutch-process if possible
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 165 g granulated sugar
  • 150 g mashed bananas about 2 medium banans
  • 65 g sourdough discard or active starter
  • 70 g whole milk
  • 65 g unsalted butter melted
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 75 g chopped semisweet or milk chocolate or chocolate chips
  • coarse or turbinado sugar for sprinkling

Method
 

  1. Preheat the oven to 425˚F. Line a muffin tin with paper liners.
  2. To a large mixing bowl, add 110 g all-purpose flour, 50 g cocoa powder, 1 ½ teaspoons baking powder, and ¼ teaspoon fine sea salt. Whisk to combine.
  3. To a blender or food processor, add 165 g granulated sugar, 150 g mashed bananas, 65 g sourdough discard, 70 g whole milk, 65 g unsalted butter (melted), 2 large eggs, and 1 ½ teaspoons vanilla extract. Blend until completely smooth.
  4. Add the wet ingredients to the dry ingredients, and mix until just combined. Add 75 g chopped semisweet or milk chocolate and fold in just until evenly distributed.
  5. Divide the batter evenly between the muffin cups. I like using a blue (2 oz) cookie scoop to make sure each muffin has the same amount of batter. If you don't have a blue cookie scoop, you can use a ¼-cup measuring cup instead. Sprinkle on a generous amount of coarse or turbinado sugar to cover the top of each muffin.
  6. Bake for 5 minutes, then lower the oven to 350˚F (175˚C) and bake for another 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Turn the pan halfway through to ensure even baking. Leave the muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Adapted from Sarah Kieffer's excellent Double Chocolate Banana Muffins recipe from her book, 100 Morning Treats.