Sourdough Banana And Cottage Cheese Muffins
These sourdough banana and cottage cheese muffins are the perfect quick breakfast on the go for busy families. As they can be made ahead, these delicious sourdough discard muffins are convenient, more filling, and higher in protein than regular muffins. You can also enjoy them as an afternoon snack or in a packed lunch.
These sourdough banana muffins are incredibly soft and moist, with an airy and fluffy crumb. The addition of sourdough discard adds a great flavor and aids the tender crumb of these muffins.
Flavorwise, the banana sourdough muffins have a rather balanced sweetness to them. The cottage cheese flavor is undetectable yet brings a slight tang to the mixture. This tang is well complimented with sweet bananas, cinnamon, and vanilla flavors.
Ingredients needed for the sourdough banana and cottage cheese muffins:
- Sourdough Discard: you can also use an active sourdough starter. The sourdough discard will create a chemical reaction with the leavening agents for an extra soft and pillowy muffin crumb.
- Bananas: you will need ripe (or even overripe) bananas for this recipe (the ones that have the dark brown spots and are soft to the touch)
- All-purpose flour
- Eggs
- Butter
- Cottage Cheese: I recommend you use the full-fat cottage cheese without any added flavorings.
- Granulated Sugar: I use unrefined granulated sugar
- Brown Sugar: soft light brown sugar works best.
- Baking Soda: is used as a leavening agent. The alkalinity of the baking soda works best with the acidity in the sourdough starter.
- Vanilla Extract
- Ground Cinnamon
How to make sourdough banana and cottage cheese muffins:
- Cream the eggs with the sugars and vanilla extract in a large bowl.
- Melt the butter and let it cool off before adding it to the mixture.
- Mash the bananas and add them to the mixture.
- Mix in the cottage cheese.
- Use an immersion blender or a stand blender to blend the mixture into a smooth, lump-free batter.
- Add in the sourdough discard.
- Add the cinnamon and baking soda to the mixture.
- Now fold in the flour using a spatula. DON’T OVERMIX, as this will result in dense muffins. Only mix until the flour is well incorporated in the batter.
- The batter should resemble a thick pancake batter.
- Let the muffin batter rest at room temperature for about 30 minutes. This will allow time for the sourdough discard and bicarbonate of soda to work its magic.
- Preheat the oven to 180°C/ 356°F.
- Fill up the muffin cups with either a spoon or an ice cream scoop. Make sure to not overfill the cups.
- Sprinkle some granulated sugar on top. This is optional, but it gives a nice crunch to the crust.
- Gently tap the muffin tray on the table. This will help the muffins bake evenly.
- Bake the muffins for about 30 minutes or until golden brown. Don’t open the oven door to check on the muffins before that as it can cause the muffins to deflate.
- Let the muffins cool off in the muffin tray at room temperature. If you attempt to take the muffins out while still hot, they might crumble and break.
- Enjoy them warm or store them in an airtight container for up to a week.
- These sourdough discard muffins can also be frozen in ziplock bags for up to a month. Just let them thaw at room temperature overnight to enjoy the next morning.
- Happy baking!
PRO TIP:
Always check if your baking soda/ bicarbonate of soda is active. Whether you start a new pack or the one you have opened has been sitting on the counter for a while, it is always a good idea to test its alkalinity to ensure a good result in your baking goods. All you need to do is place a 1/2 teaspoon of baking soda in a cup and add some type of acidic product to the cup. White vinegar, citric acid, lemon juice, orange juice, etc. are all great options. You only need a small amount. If it has a strong reaction (fizzy, bubbly, and foamy), your baking soda is good to use.
How to make a sourdough starter:
If you are new on your sourdough journey and want to make your own sourdough starter from scratch, this easy recipe has step-by-step instructions and practical tips for a healthy and thriving starter.
More delicious sourdough discard recipes:
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Sourdough banana and cottage cheese muffins
Equipment
- 1 Muffin tray (for 12 medium size muffins)
- 1 Immersion blender or stand blender (for a smooth muffin batter)
Ingredients
- 50 g sourdough starter (approx. 1/4 cup)
- 2 small eggs
- 2 medium ripe bananas
- 300 g cottage cheese (approx. 1 1/4 cups)
- 200 g all-purpose flour (approx. 1 2/3 cups)
- 50 g light brown sugar (approx. 1/4)
- 100 g granulated sugar (I used unrefined) (approx. 1/2 cup)
- 50 g melted butter (approx. 1/4 cup)
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
Instructions
- Cream the eggs with the sugars and vanilla extract in a large bowl.
- Melt the butter and let it cool off before adding it to the mixture.
- Mash the bananas and add them to the mixture.
- Mix in the cottage cheese.
- Use an immersion blender or a stand blender to blend the mixture into a smooth, lump-free batter.
- Add in the sourdough discard.
- Add the cinnamon and baking soda to the mixture.
- Now fold in the flour using a spatula. DON’T OVERMIX, as this will result in dense muffins. Only mix until the flour is well incorporated in the batter.
- The batter should resemble a thick pancake batter.
- Let the muffin batter rest at room temperature for about 30 minutes. This will allow time for the sourdough discard and bicarbonate of soda to work its magic.
- Preheat the oven to 180°C/ 356°F.
- Fill up the muffin cups with either a spoon or an ice cream scoop. Make sure to not overfill the cups.
- Sprinkle some granulated sugar on top. This is optional, but it gives a nice crunch to the crust.
- Gently tap the muffin tray on the table. This will help the muffins bake evenly.
- Bake the muffins for about 30 minutes or until golden brown. Don’t open the oven door to check on the muffins before that as it can cause the muffins to deflate.
- Let the muffins cool off in the muffin tray at room temperature. If you attempt to take the muffins out while still hot, they might crumble and break.
- Enjoy them warm or store them in an airtight container for up to a week.
- These sourdough discard muffins can also be frozen in ziplock bags for up to a month. Just let them thaw at room temperature overnight to enjoy the next morning.
- Happy baking!
Delicious muffins. I am always on a look out for good discard recipes and this is now one of my favorites. Great texture and flavor!
So happy to hear that! Thank you for sharing