Soft, moist banana muffins studded with miniature chocolate chips. Adding sourdough discard to this recipe balances the natural sweetness of the bananas and gives the muffins a nice tender crumb.
4 ounces unsalted butter, soft
1 cup brown sugar
2 eggs
2 very ripe bananas, mashed
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup sourdough discard, stirred down
1 cup mini chocolate chips
Yield: 18 muffins
1. Preheat oven to 350°F and line a cupcake pan with paper liners.
2. In a large bowl, cream butter and sugar until smooth.
3. Add eggs and whisk until blended. Add mashed bananas; whisk in.
4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Whisk sourdough starter, buttermilk, and vanilla together in a liquid measuring cup.
5. Add flour mixture to banana mixture and whisk until not quite combined. Add buttermilk mixture, folding in gently until almost combined. Add chocolate chips and fold in until everything just comes together and chocolate chips are well distributed.
6. Scoop batter into lined cupcake pan. Cups should be about 3/4 full. Bake until lightly golden and tops spring back when touched, about 15-18 minutes. Allow to cool and remove from pan.
These banana chocolate chip muffins are best sliced in half and spread with salted butter. Yum!
