These sourdough strawberry muffins are a great way to use up your discard. The strawberries and slight tang the sourdough gives are such a lovely combination!
It has been awhile since I’ve posted a sourdough recipe. If you’ve stumbled upon this recipe but have never made sourdough before then I highly recommend using this easy method with blueberries for making your own sourdough starter.
My kids loved these sourdough discard pumpkin muffins but since we are moving into strawberry season, it was time for something different. I personally love the combination of the tart and sweet strawberries with the slight tang of the sourdough discard in these muffins. These are lightly sweet muffin and are wonderful for breakfast or a quick snack.
For these muffins, you will need:
- All purpose flour: The base of the muffins.
- Sugar and brown sugar: To sweeten the muffins.
- Salt: You will need just half of a teaspoon of salt.
- Baking soda: To help the muffins rise.
- Sourdough discard: I used unfed discard but feel free to use fed/ripe starter as well.
- Vegetable oil: Or you can use safflower oil.
- Egg: You will need one large egg for this recipe.
- Vanilla extract: If possible, I recommend using pure vanilla extract for baking.
- Strawberries: You will need one cup of strawberries, cleaned and diced with the stems removed.
You will need a large mixing bowl, hand or stand mixer, and a muffin tin.
To make these muffins, begin by preheating your oven to 350 degrees.
Next, in a large mixing bowl combine your dry ingredients. Stir well with a large spoon.
Add in your wet ingredients and mix well with a hand or stand mixer.
Stir in diced strawberries with a large spoon.
Pour into a lined muffin tin. Fill each to ⅔s full. Bake for 25 to 30 minutes or until a toothpick comes out clean from the middle of a muffin.
- Measure your strawberries carefully and cut them into small pieces. If there are too many or they are too big they will cause your muffins to be soggy.
- Do not overfill your muffin liners.
- Try sprinkling some powdered sugar on top for a sweeter muffin.
How to store leftovers
Store any leftovers muffins in an airtight container at room temperature. They will be good for up to three days after making.
Other sourdough recipes:
- Sourdough Discard Oatmeal Cookies
- Sourdough Discard Coffee Cake
- Sourdough Discard Chocolate Chip Cookies
- Sourdough Discard Apple Muffins
Sourdough Strawberry Muffins
- Hand mixer
- Mixing bowl
- Muffin tin
- 1 cup all purpose flour
- ½ cup sugar
- ¼ cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup sourdough discard you can also use fed or ripe starter
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup strawberries diced with the stems removed
- Begin by preheating your oven to 350 degrees.
- Next, in a large mixing bowl combine your dry ingredients. Stir well with a large spoon.
- Add in your wet ingredients and mix well with a hand or stand mixer.
- Stir in diced strawberries with a large spoon.
- Pour into a lined cupcake tin. Fill each to ⅔s full. Bake for 25 to 30 minutes or until a toothpick comes out clean from the middle of a muffin.
I am just getting back into the sourdough game after a few years away. This looks like a tasty way to use the discard! Thanks.
I love this recipe. I hate wasting discard and these muffins are perfect! Thanks for a muffin that I can change with the season.
You are right about the sour dough tang paired with the strawberries. Delicious combo!
Such a good way to use up sourdough discard! Thanks for the recipe.