Description
These Sourdough Strawberry Muffins are light, moist, and bursting with fresh strawberries, all elevated by the subtle tang of sourdough starter. Perfect for breakfast, brunch, or as a satisfying snack, they’re a great way to use up sourdough discard while enjoying a sweet treat.
Ingredients
Scale
Wet Ingredients
- 1 cup sourdough discard (or active starter)
- 1/2 cup melted butter
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Fruit
- 1 1/2 cups diced strawberries
- 1 tablespoon flour (for coating strawberries)
Instructions
- Preheat and Prepare Tin – Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease with butter or nonstick spray to prevent sticking.
- Mix Wet Ingredients – In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, milk, and sourdough discard until smooth and fully combined.
- Combine Dry Ingredients – In a separate medium bowl, stir together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leaveners and spice.
- Incorporate Dry into Wet – Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few small streaks of flour are okay.
- Prep and Fold in Strawberries – Toss the diced strawberries with 1 tablespoon of flour to help prevent sinking. Gently fold the coated strawberries into the muffin batter, preserving their shape and juiciness.
- Fill Muffin Tin – Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake – Bake in the center of the oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Cool – Allow the muffins to cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Notes
- If you like, sprinkle coarse sugar on top of each muffin before baking for a sweet, crunchy finish.
- Feel free to use frozen strawberries; just chop them while still frozen and toss with flour as directed.
- Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- You can substitute melted coconut oil for butter for a dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg