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Chocolate and Banana Sourdough Muffins


This is the recipe I am most often asked for. It is THE sourdough muffin recipe I bake to enjoy with a cup of tea of coffee in the morning break of my sourdough classes.  It is a big deal to share it and I am doing so in the name of not wasting sourdough starter.

It's a super quick recipe to make and really makes great use of un-refreshed sourdough starter to add a back note to a sweet treat - which gives these muffins a superb depth of flavour.

I can't recommend the muffin cases highly enough.  They are robust, keep their shape. Click here to buy some today. 

Using up your unrefreshed sourdough starter in these chocolate muffins gives them a wonderful depth of flavour. Using up your unrefreshed sourdough starter in these chocolate muffins gives them a wonderful depth of flavour.

Makes  12 large muffins Level  Easy Prep 10 minutes Bake 20–25 minutes

Muffin Ingredients

Crumble Topping

  • 2 tbsp Fairtrade golden granulated sugar
  • 2 heaped tbs plain flour
  • 2 tbsp Fairtrade cocoa powder
  • 50g British butter cut into chunks

Muffins

Instructions

Make the crumble first. Mix the chocolate crumble ingredients together unit they resemble bread crumbs. Keep them ready to sprinkle over the muffins just before they go into the oven.

Preheat oven to 160°C

Put all the dry muffin ingredients in a bowl and mix well.

Add all the wet ingredients and bananas and mix just enough to combine (see note below).

Divide mixture between 12 tulip muffins cases supported in a muffin tray. Sprinkle with the crumble mix then bake for 20 – 25 minutes until firm.

Cool on a wire rack. Best eaten on the same day.

Notes

It is important not to over mix the ingredients as this will result in the gluten being activated and you will get a tough muffin

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