Sourdough Banana Cream Cheese Muffins with Cinnamon Streusel

Sourdough discard banana muffins with cinnamon streusel on a wooden cutting board. One of the muffins is split in half to show the cream cheese filling.

Sourdough Banana Cream Cheese Muffins with Cinnamon Streusel

These Sourdough Banana Cream Cheese Muffins are a bakery-style take on classic banana muffins, with a creamy cheesecake center and a buttery cinnamon-sugar crunch. They're an easy way to use up overripe bananas and sourdough discard for breakfast or snacking!

Course Breakfast, Snack

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings muffins

Calories 400kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Cream Cheese Filling

8 ounces (227 grams) cream cheese full-fat, block-style (softened)
¼ cup (50 grams) granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

Cinnamon Streusel

½ cup (60 grams) all-purpose flour
¼ cup (50 grams) brown sugar packed
1 teaspoon ground cinnamon
¼ teaspoon Diamond Crystal Kosher Salt reduce to ⅛ teaspoon if using Morton's brand or table salt
3 tablespoons unsalted butter cold, cubed

Sourdough Banana Muffins

2 cups (240 grams) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
½ cup (113 grams, 1 stick) unsalted butter melted
¾ cup (150 grams) brown sugar packed
¼ cup (50 grams) granulated sugar
2 large eggs room temperature
1 cup (240 grams) mashed banana room temperature
½ cup (100 grams) sourdough starter discard room temperature
1 teaspoon vanilla extract

Instructions

Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and creamy. Add the egg yolk and vanilla extract, mixing until combined. Add the flour and mix until smooth. Transfer the filling to a piping bag fitted with a round tip and set aside.
8 ounces (227 grams) cream cheese, ¼ cup (50 grams) granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate the streusel while you prepare the remaining ingredients.
½ cup (60 grams) all-purpose flour, ¼ cup (50 grams) brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt, 3 tablespoons unsalted butter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 cups (240 grams) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and whisk until well combined. Stir in the mashed banana, sourdough discard, and vanilla extract until fully incorporated.
½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, 1 cup (240 grams) mashed banana, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold everything together just until no dry streaks of flour remain. Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the 12 prepared muffin cups. Pipe approximately 1 tablespoon of cream cheese filling into the center of each muffin, inserting the tip into the batter and squeezing as you slowly pull upward. Remove the piping tip before the filling reaches the top. Generously sprinkle the chilled cinnamon streusel over each muffin.
Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and bake for another 15–18 minutes, or until a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Customize your muffins: Skip the cream cheese filling, cinnamon streusel, or both. Make them as plain sourdough banana muffins, banana cream cheese muffins, or banana muffins with cinnamon streusel.
Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw at room temperature.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.