Sourdough Hummingbird Muffins

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A few weeks ago I finally took the plunge into sourdough.  I’ve wanted to do it for years but something always stopped me.  Since I’ve had more time on my hands I just decided to go for it and Virgil Flours was born.

A muffin tin filled with hummingbird muffins sitting on a white and yellow placemat.

I’ll be honest, so far Virgil hasn’t been too finicky and I’ve really enjoyed the recipes I’ve made using him.   I feed him once a week and I use the discard for baking.  I’ve made English Muffins, rolls, fruit muffins, and pizza crust.

Today I’m sharing a recipe for Sourdough Hummingbird Muffins.  It uses one cup of sourdough discard or one cup of sourdough starter from a fed starter.  Either will work with these muffins.

Ingredients for Hummingbird muffins on a cutting board

Then I started adding things to it.  Originally I was just going to try and add in some crushed pineapple and call it a day but I had a very overripe banana I needed to use.  Since I was using pineapple and bananas it only made sense to add in some pecans and make these into hummingbird muffins.

Pin Image: Top image is a muffin tin with hummingbird muffins, bottom image is 4 stacked hummingbird muffins on a yellow placemat all with a text overlay

The dough ended up being pretty wet but I scooped it into the muffin tins and popped them in the oven.  I had enough batter for 16 muffins.  The muffins got some rise in the oven and came out just starting to brown on top.

4 hummingbird muffins stacked on a yellow and white placemat

I waited until they cooled before trying them.   The sweetness from the pineapple and bananas went well with the pecans.  I topped some of mine with butter and a few others with flavored cream cheese.  These are a delicious breakfast muffin but because of the sweetness they are great as a snack too.

A muffin tin filled with hummingbird muffins sitting on a white and yellow placemat.

Sourdough Hummingbird Muffins

Delicious breakfast muffins studded with pineapple and pecans with notes of banana.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Author: Hezzi-D


  • 2 c. flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 c. sourdough starter
  • 1 stick butter melted
  • 1/2 c. brown sugar
  • 1/4 c. sugar
  • 1 egg
  • 1/2 c. water
  • 1/2 c. crushed pineapple
  • 1 ripe banana mashed
  • 1/3 c. pecans chopped


  • Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners.
  • In a medium bowl combine the flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
  • In a large bowl combine the sourdough starter, butter, brown sugar, and sugar. Mix until well combined.
  • Add in the egg and the water. Mix well.
  • Add the flour mixture to the butter mixture and mix until just combined.
  • Fold in the pineapple, banana, and pecans.
  • Divide the muffin batter between 12-16 muffin cups, filling 3/4 of the way full.
  • Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and cool completely on a wire rack.


A Hezzi-D original recipe

4 hummingbird muffins stacked on a yellow and white placemat

Tropical Flavors


    1. I’ll be sharing a new sourdough recipe every month! I’ve got a few on there now and just made soft pretzels which are so good!

  1. I would love to have one of these this morning. I really need to make a sourdough starter. I would have never thought to make muffins with the discard.

  2. What a fantastic idea. I love the idea of using some sweetened cream cheese for serving too.. I have plenty of starter and loads of pecans…..

  3. I can always use more sourdough recipes. Once I take my starter out of hibernation I suddenly draw a blank on what to make with it. These muffins sound like a great blend, sweet fruit with tangy sourdough and buttery nuts.

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