![]() What makes muffins light and fluffy? A few things. Time to enjoy! FAQ and substitutions for sourdough banana streusel muffins The tops should be crumbly and golden and the muffin should be soft, moist, and fully cooked through. Lastly, slide the prepared muffins into a preheated oven and bake for 30-35 minutes, or until a toothpick comes out clean. ![]() There’s plenty of topping for 24 muffins! Then, spoon out(or use your hands) a large heap of crumb topping onto each unbaked muffin cup. If the mixture comes together in crumbs before you use all the butter, that’s okay. Stir together with the mix with a fork until the mix is crumbly. ![]() Next, slowly add in the melted, cooled butter a little bit at a time. Begin by mixing together the flour, brown sugar, pinch of salt and table sugar. Now it’s time to make the crumb (streusel) topping. I like to add batter a little more than halfway up the muffin cup. Line or spray your muffin tin and carefully spoon out batter into each cup. Slowly add in the flour mixture and stir well to incorporate all of the wet and dry ingredients. Stir well to combine.Īdd your sourdough discard into the mixture and stir to blend. No chunks.Īdd the mashed banana (banana paste) into the creamed butter and brown sugar mixture. Then mash vigorously again, just in case any snuck past you. But my advice? Mash until there are no visible chunks. Nobody wants a slimy chunk of half mashed banana grazing the top of their soft palette mid bite. Some people will tell you to leave chunks of banana. I use a potato masher for this, but you can also just use the back of a fork. Next, in a separate bowl, mash together the 5-6 ripe bananas. Then, once the butter has cooled slightly, add in the eggs and beat together until the mixture is light and fluffy. Next, melt the stick of butter and cream together the butter and brown sugar. To make these muffins, begin by sifting together your flour, baking soda, cinnamon and 1/2 tsp salt in a large mixing bowl. How to make sourdough banana streusel muffins 6 Tbsp salted butter, melted and cooled.5-6 very ripe bananas, mashed separately in a bowl.Another reason this is one of my Go-To recipes! The ingredient list for this recipe mostly contains regular pantry staples. Ingredients for sourdough banana streusel muffins The closest sub that I can think of is buttermilk, which also gives recipes a pleasantly “sour” rich flavor. But it still adds an incredible flavor to your recipes that is hard to reproduce with other substitutes. During the beginning stages of creating your starter, the discard has not yet matured enough to actually produce rise in your recipes. Sourdough discard is a byproduct of managing a sourdough starter. But the good news is, you don’t have to! There are tons and tons of delicious recipes that can be made with that beautiful sourdough discard, and using your sourdough discard to make sourdough banana streusel muffins is one of the most rewarding! Throwing away cup after cup of quality (read: expensive!) flour is nearly enough to make you give it up entirely. If you are new to keeping a sourdough starter, you may be aghast at the amount of “waste” your starter produces. Jump to Recipe using your sourdough discard to make sourdough banana streusel muffins
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