Sourdough discard strawberry muffins are soft, tender, and bursting with juicy strawberries—finished off with a golden, buttery streusel topping.
Whether you’re baking for a weekend treat or packing something sweet in a lunchbox, these muffins come together quickly and feel like something straight from a farmhouse kitchen. New to baking with sourdough? Be sure to check out my must-have sourdough baking tools and try my sourdough discard waffles or sandwich bread next!
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Why You’ll Love This Recipe
“These muffins are SO good! The sourdough discard gives them the best texture, and the strawberries make them super fresh and fruity. That buttery streusel topping is next level—definitely making these again!!” – Tonya
Ingredients
Recipe Tips
Room temperature ingredients: Ensure all your ingredients, especially the sourdough discard and eggs, are at room temperature for better mixing.
Avoid overmixing: Mix the batter just until the ingredients are combined. Overmixing can result in dense muffins just like when making sourdough discard pancakes or quick breads. Trust me, I’ve done it!
Use fresh strawberries: Fresh, ripe strawberries will give the best flavor and texture. Dice them evenly for consistent distribution in the muffins.
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How to Freeze Sourdough Discard Muffins
Did you know you can freeze muffins?! All you have to do is let the muffins cool completely. Then, wrap each muffin in parchment paper or wax paper. Place the wrapped muffins in an airtight, freezer-safe container or a silicone freezer bag. You can store in the freezer for up to 3 months. To reheat, thaw at room temperature or warm in the oven.
New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.
Instructions
- Preheat the oven to 375°F and line or grease a 12-cup muffin tin.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, cinnamon and baking soda.
- Cream wet ingredients: In another bowl, use a mixer to cream the butter until smooth. Add the egg and vanilla, then mix in the sourdough discard until well combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix.
- Fold in strawberries: Gently fold the diced strawberries into the batter.
- Make the streusel: In a small bowl, stir together the melted butter, flour, sugar, and salt until crumbly.
- Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling about ¾ of the way full. Top each with a generous spoonful of streusel.
- Bake: Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are golden.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
FAQ
Recipe Variations
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Similar Recipes
Sourdough Discard Strawberry Muffins
Equipment
- Large mixing bowl
- Hand or stand mixer
- Muffin tin
- Sharpe knife for dicing strawberries
Ingredients
Muffins
- 2 cups all purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 tsp baking powder
- 1 teaspoon baking soda
- 1 cup sourdough discard you can also use fed or ripe starter
- ½ cup butter melted
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ cup strawberries
Streusel
- ¼ cup melted butter
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- ½ tsp cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare streusel: In a small bowl, combine melted butter, all-purpose flour, sugars, cinnamon and salt. Use a fork to mix until the mixture forms coarse crumbs.
- Chill if necessary: As the streusel rests, it will firm up and can be easily crumbled with your fingers. If it becomes too soft, refrigerate for 5 minutes.
- Combine dry ingredients: In a large mixing bowl, combine the dry ingedients. Stir well with a large spoon.
- Mix wet ingredients: In a separate bowl combine your wet ingredients until just combined.
- Combine ingredients: Add the wet ingredients into the bowl of the dry ingredients. Mix well using a hand or stand mixer.
- Incorporate strawberries: Gently fold in 1 cup of diced strawberries with a large spoon.
- Prepare for baking: Pour the batter into a lined muffin tin, filling each cup about 2/3 full.
- Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Use ripe strawberries: Chop them small so they bake evenly.
- Don’t overmix: Stir just until combined to keep muffins soft.
- Rest the batter: Let it sit for 5–10 minutes before baking.
- Room temp discard: Cold discard can stiffen the batter.
- Make extra streusel: It freezes well and adds the perfect crunch.
- Check doneness: A toothpick should come out clean or with a few crumbs.
Did you make this recipe?
We’d love to see! Tag @the.rootedfarmhouse on Instagram! #therootedfarmhouse
Great recipe!