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.[caption id="attachment_2205" align="alignleft" width="280"] Using up your unrefreshed sourdough starter in these chocolate muffins gives them a wonderful depth of flavour.[/caption]
Makes 12 large muffins
Prep 10 minutes
Bake 20–25 minutes
- 2 tbsp Fairtrade golden granulated sugar
- 2 heaped tbs plain flour
- 2 tbsp Fairtrade cocoa powder
- 50g British butter cut into chunks
- 275g Organic SR white flour
- 100g unrefreshed sourdough starter
- 140g light brown Fairtrade sugar
- ½ tsp salt
- 1 tsp Ndali vanilla powder
- 1 tsp or 5g organic baking powder
- 75g Original Beans chocolate buttons
- 60g Fairtrade cocoa powder
- 2 bananas, sliced
- 120g rape seed oil
- 260g whole milk
- 2 free-range eggs
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).
Cool on a wire rack. Best eaten on the same day.
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