Sourdough Banana Muffins

Ingredients

• 1 1/4 cups (312 g) well-mashed ripe bananas, usually 3 to 4 bananas
• 1/2 cup (110 g) sourdough discard
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (67 g) light brown sugar, firmly packed
• 1 large egg, room temperature preferred
• 2 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp table salt
• coarse sugar, for sprinkling the tops

Instructions

1. 1

   For taller muffin tops, allow the batter to rest for 30 minutes before baking. If skipping the resting time, preheat the oven to 425°F (220°C) before mixing the batter.

2. 2

   In a large mixing bowl, whisk together the mashed bananas, sourdough discard, melted butter, granulated sugar, light brown sugar, egg, and vanilla extract.

3. 3

   In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

4. 4

   Add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until just combined. Do not overmix, or the muffins may become dense and dry.

5. 5

   Cover the batter with a dry towel and let it rest for 30 minutes. While the batter rests, preheat the oven to 425°F (220°C) and line a 12-count muffin tin with paper liners.

6. 6

   Divide the rested batter evenly among the 12 muffin cups. Sprinkle the tops with coarse sugar.

7. 7

   Bake at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 7 to 8 minutes.

8. 8

   The muffins are done when a toothpick inserted into the center comes out dry or with a few moist crumbs.

9. 9

   Let the muffins cool in the muffin tin for 5 to 10 minutes, then transfer them to a cooling rack.