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.

Sourdough Hummingbird Muffins

Yield: 12-16 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Delicious breakfast muffins studded with pineapple and pecans with notes of banana.


  • 2 c. flour
  • 1 t. salt
  • 1/2 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. 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


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


A Hezzi-D original recipe

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4 hummingbird muffins stacked on a yellow and white placemat

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    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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