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.
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🍓Ingredients needed
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 (diced), cleaned and diced with the stems removed.
🔪 Equipment needed
You will need a large mixing bowl, hand or stand mixer, and a muffin tin.
⏲️ Recipe instructions
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.
👩🏻🍳 Tips
- 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.
📖 Variations
- 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:
If you tried this Sourdough Strawberry Muffins or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Sourdough Strawberry Muffins
Equipment
- Hand mixer
- Mixing bowl
- Muffin tin
Ingredients
- 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*
Instructions
- Begin by preheating your oven to 350 degrees.
- Next, in a large mixing bowl combine your dry ingredients. Stir well with a large spoon.1 cup all purpose flour, ½ cup sugar, ¼ cup brown sugar, ½ teaspoon salt, 1 teaspoon baking soda
- Add in your wet ingredients and mix well with a hand or stand mixer.1 cup sourdough discard, ⅓ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- Stir in diced strawberries with a large spoon.1 cup strawberries
- 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.
Jennifer says
I don’t normally comment on recipes, but I just had to on this one! I made these muffins this morning and they are the best strawberry muffins that I have ever made. I absolutely love strawberries (I eat them every day) and this recipe brought out that wonderful flavor in muffin form! I followed your directions completely. I think that the key to this recipe (and the incredible flavor and moisture) are the 1 cup of diced strawberries. I think some might measure 1 cup of whole strawberries, then dice them. I made sure to use one whole cup of diced strawberries. Thank you for this recipe! I will definitely be making these muffins again!
Audrey says
Thank you for taking time to leave a comment. I am so glad you liked the muffins. Yes, you’re 100% right about the diced strawberries. I’m going to add a note to the recipe card so it is clear. 🙂 happy baking!
CK says
Great flavor, easy recipe! I subbed blueberries for the strawberries. My muffins came out quite dry. Was it my starter? It was like pancake batter consistency. Must have messed up something. What could I do differently next time? Thanks!
Audrey says
Hi CK, the strawberries add more moisture than the blueberries because they are chopped up vs the blueberries are whole. I really like the blueberry muffin from King Arthur Flour if you need a good sourdough blueberry muffin recipe 🙂 I hope that helps. Happy baking!
Alex says
How could you use frozen strawberries in this recipe?
Audrey says
Defrost them and blot away any extra liquid then you can use them with the recipe. With frozen strawberries, your muffins may be more pink.
KM says
My family loves this recipe; we make these muffins often! Thanks for the great recipe.
Katelyn Crane says
These turned out AMAZING!! I replaced the sugars with about 2/3 cup sucanant + 1 Tbs maple syrup and used freshly milled whole wheat flour instead of all purpose. And I only baked mine for 20 minutes. But they seriously turned out perfect!!
Nancy says
Great recipe. Look forward to trying some of your other recipes. I am glad I found your website. Thanks!
Mitch says
Such a good way to use up sourdough discard! Thanks for the recipe.
DJ says
You are right about the sour dough tang paired with the strawberries. Delicious combo!
megane says
I love this recipe. I hate wasting discard and these muffins are perfect! Thanks for a muffin that I can change with the season.
Mary says
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.