These soft and perfectly sweet sourdough strawberry muffins are made with just the right amount of sweetness and ripe strawberries! They’re the perfect way to use up leftover sourdough starter! Make a big batch on the weekends and enjoy them throughout the week!
These sourdough muffins are great for breakfast, snacks, or even dessert, and they freeze beautifully for easy meal prep!
Every Summer we go berry picking and we always have lots and lots of fresh picked strawberries. I am always looking for recipes to make with all those strawberries. Don't get me wrong, we love strawberry waffles, strawberry banana pancakes, and even strawberry icebox cake, but these strawberry muffins are on rotation in my kitchen at least once a week during strawberry season!
You won't believe how easy these muffins are to make! Whether I have an active sourdough starter or some discard I need to use up, these muffins come together quickly and always turn out delicious. They’re a hit with kids and adults alike, and they make a great grab-and-go snack for busy mornings.
If you love baking sourdough recipes, join our private Sourdough Facebook group! Also check out all my sourdough resources before you get started on your sourdough journey.
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Ingredients in Sourdough Strawberry Muffins
You only need a few simple ingredients to make these delicious muffins!
- Sourdough starter (active or sourdough discard). If you are new to sourdough, you can make your own sourdough starter, buy one, or get one from a friend.
- Melted butter. Unsalted melted butter is best, but if you have salted on hand, that's fine!
- Sugar. For a little sweetness.
- Vanilla extract and cinnamon. For extra flavor and to balance the sweetness of the strawberries.
- Milk. Whole milk, 2% milk, or your favorite nondairy milk will work too. If you have buttermilk, this is a great place to use it!
- All-purpose flour. Whole wheat flour can work too, you'll just have to adjust the liquid in the recipe as whole wheat flour tends to take up more liquid.
- Leavening agents. We'll be using both baking soda and baking powder.
- Fresh strawberries, diced. Frozen or freeze dried strawberries can be used too.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Muffin Variations
- Feel free to use frozen strawberries instead of fresh ones if that is what you have on hand. Don’t thaw them before adding to the batter.
- Add a streusel topping! Sprinkle coarse sugar on top before baking or add a streusel topping like on my sourdough apple muffins.
- Swap butter for coconut oil and milk for almond milk if you need a dairy-free version of these muffins.
- Toss in some chopped nuts like pecans or walnuts like in my cranberry walnut muffins!
- If you love chocolate like I do, fold in some white or dark chocolate chips. There's nothing better than a chocolate chip sourdough muffin, so why not do a combination of both muffins!
How To Make Sourdough Strawberry Muffins
- Step 1: Preheat your oven to 375°F and line a muffin tin with paper liners or grease it well. In a large bowl, whisk together the melted butter, sugar, eggs, vanilla, milk, and sourdough starter until smooth.
- Step 2: In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Stir well.
- Step 3: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter!
- Step 4: Toss the diced strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold them into the batter.
- Step 5: Divide the batter evenly into the muffin cups, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Lynn's Tip!
Top with muffins with a light glaze, 3 ingredient cream cheese frosting, or enjoy them as they are!
Tips and Tricks
- Sourdough discard or active sourdough starter will work well in this recipe. If your starter is a little bubbly, no worries! It will still work in this recipe.
- Coat the strawberries in flour to keep them from sinking to the bottom.
- Don’t overmix! Stir until just combined to avoid dense muffins.
Storage Info
These muffins are great for meal prep! Here’s how to store them:
They are great to freeze! Wrap individually and freeze them for up to 3 months in a freezer safe container or gallon sized Ziploc bag. Thaw overnight or microwave for 20-30 seconds to reheat.
Store any leftovers in an airtight container for up to 2 days. Don't refrigerate them or they will go stale quickly.
Frequently Asked Questions
Not really! The sourdough starter adds a little bit of a tang, but the sweetness from the strawberries and sugar balances that out.
Overmixing the batter or using a really thick sourdough discard can make the muffins dense. Mix just until combined and ensure your starter isn’t too stiff. If your discard is a little dense, add some more milk.
Absolutely! Just make sure to thaw and pat them dry to prevent too much moisture from making the batter too wet.
More Muffin Recipes
📖 Recipe
Sourdough Strawberry Muffins
Ingredients
- 1 cup Sourdough Discard
- ½ cup Butter Melted
- ¾ cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Milk
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 ½ cups Strawberries Diced
- 1 tablespoon Flour
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the melted butter, sugar, eggs, vanilla, milk, and sourdough starter until smooth and well combined.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Stir well.
- Slowly mix the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy!
- Coat the diced strawberries with 1 tablespoon of flour to help keep them evenly distributed in the muffins. Gently fold the coated strawberries into the batter.
- Spoon the batter into the muffin cups, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Sourdough discard or active sourdough starter will work well in this recipe. If your starter is a little bubbly, no worries! It will still work in this recipe.
- Coat the strawberries in flour to keep them from sinking to the bottom.
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