How to make sourdough muffins more moist?

To make your sourdough banana chocolate chip muffins ultra-moist, start with extra-ripe bananas, which bring in natural sugars and hydration. Use honey instead of granulated sugar, as it acts as a humectant and retains moisture. Adding sourdough discard also boosts moisture and tenderness. Finally, avoid overbaking—pull them out when a toothpick shows moist crumbs.

What is the secret to moist muffins?

The secret lies in ingredient balance and technique. Use ingredients like bananas, honey, and sourdough discard to retain internal moisture. Avoid overmixing the batter, which can lead to dry, tough muffins. Also, measure flour accurately—too much can dry out your sourdough banana chocolate chip muffins fast.

Why are my banana muffins mushy?

Mushy muffins are often caused by too much wet ingredient, underbaking, or overly ripe bananas that add excess liquid. Ensure your banana-to-flour ratio is accurate, and always check doneness with a toothpick. Letting muffins cool completely also prevents mushiness caused by steam being trapped inside.

Why did my banana muffins turn out gummy?

A gummy texture is a red flag that your muffins were overmixed or underbaked. For perfect sourdough banana chocolate chip muffins , mix only until just combined—lumps are okay! Also, make sure your oven is properly preheated and bake on the middle rack for even heat distribution.

Sourdough Banana Chocolate Chip Muffins

Name: Sourdough Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 12 muffins
Cuisine: American
Ingredients: 3 ripe bananas (330g), mashed; ½ cup sourdough discard (130g); ½ cup unsalted butter, melted; 2 large eggs; 1 tsp vanilla extract; ½ cup honey (170g); 1½ cups all-purpose flour (185g); 1 tsp baking soda; ½ tsp salt; 1 cup mini semi-sweet chocolate chips

Description

These sourdough banana chocolate chip muffins are moist, fluffy, and the perfect way to use up sourdough discard and overripe bananas. Naturally sweetened and freezer-friendly!

Ingredients

3 ripe bananas (330g), mashed

½ cup sourdough discard (130g)

½ cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

½ cup honey (170g)

1½ cups all-purpose flour (185g)

1 tsp baking soda

½ tsp salt

1 cup mini semi-sweet chocolate chips

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Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with liners or spray with nonstick spray.

2. In a large bowl, combine mashed bananas, sourdough discard, melted butter, eggs, vanilla, and honey.

3. Add flour, baking soda, and salt. Gently fold until just combined.

4. Fold in chocolate chips.

5. Scoop the batter into muffin tins, filling each about ¾ full.

6. Bake for 14–16 minutes or until a toothpick comes out with moist crumbs.

7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freeze individually wrapped muffins for up to 3 months.

Reheat briefly in the microwave or oven for best texture.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Breakfast, Snack, Baking
Method: Oven
Cuisine: American