Sourdough Strawberry Muffins

5 from 4 votes

These soft and lightly sweet sourdough strawberry muffins are bursting with juicy strawberries and just the right amount of sweetness! They’re a delicious way to use up leftover sourdough starter. Bake a big batch over the weekend and enjoy a tasty, homemade treat all week long!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 256kcal

Author: Lynn Polito

Equipment

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.

Nutrition