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5 from 1 vote

Sourdough Discard Strawberry Muffins

Soft sourdough discard strawberry muffins with a buttery streusel topping. One bowl, quick to make, and a great way to use up fresh strawberries and discard
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Prep Time:10 minutes
Cook Time:25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: muffins, sourdough, sourdough discard recipes, sourdough discard strawberry muffins, sourdough muffins, sourdough recipes, strawberries
Servings: 12 muffins
Calories: 242kcal

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

  1. Preheat the oven: Set your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Combine dry ingredients: In a large mixing bowl, combine the dry ingedients. Stir well with a large spoon.
  5. Mix wet ingredients: In a separate bowl combine your wet ingredients until just combined.
  6. Combine ingredients: Add the wet ingredients into the bowl of the dry ingredients. Mix well using a hand or stand mixer.
  7. Incorporate strawberries: Gently fold in 1 cup of diced strawberries with a large spoon.
  8. Prepare for baking: Pour the batter into a lined muffin tin, filling each cup about 2/3 full.
  9. 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.

Nutrition

Calories: 242kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 290mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g | Vitamin A: 255IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg