With the delicious flavor of sweet strawberries and tangy discard, these sourdough strawberry muffins bake up quickly for a perfect breakfast, a wholesome snack, or a deliciously simple dessert.
These sourdough strawberry muffins taste just like summer. They’re an easy way to use up sourdough discard and add delicious sourdough flavor, while also enjoying a quick and easy treat. The crumb is soft and tender, the fresh strawberries burst with flavor, and the crumble topping gives the perfect crunch. You’ll have the perfect muffins ready in 40 minutes, guaranteed to elevate breakfast any day. And because they can be made so quickly, they’re a great option for busy mornings, on the go, a last-minute contribution, or even a slow and easy Saturday with a cheesy zucchini frittata.
Strawberry season means picking, freezing, cooking, and baking all things strawberry. From a tangy sourdough strawberry quick bread to homemade strawberry salad dressing, we have so many favorite ways to use these beautiful little fruits. Browse through this strawberry round up to find more ways to use last year’s frozen strawberries or this year’s fresh picks.
Sourdough families know the dilemma of not actually discarding the sourdough discard. One, throwing it away is wasteful, and two, discard is incredibly useful! Keep your sourdough discard in the refrigerator, feed it once a week to keep it happy, and use it in all kinds of delicious, wholesome, and simple recipes like sourdough discard granola bars, quick discard pancakes, soft sourdough discard dinner rolls, or sourdough discard crackers. For more inspiration, see my lists for 25+ sourdough snacks, 20+ discard desserts, and 35+ quick discard recipes.
Why You’ll Love This Recipe
Fresh flavor – The freshness of chopped strawberries shines in these muffins – sweet, tangy, and bright.
Quick and simple – This muffin batter is made with simple ingredients, and muffins are ready to enjoy in under an hour.
Discard-friendly – This recipe is the perfect way to use up leftover discard, the unique tang finding the perfect balance with the natural sweetness of strawberries.
Ingredients
Sourdough discard – Discard provides a deeper, tangy flavor, but an active starter, even with a milder flavor, works well, too.
Strawberries – Fresh chopped strawberries add delicious flavor and texture. To use frozen strawberries, keep them frozen until ready to fold them into the batter.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Easy Sourdough Strawberry Muffins
Step 1: Preheat your oven to 375 degrees Fahrenheit and prepare your muffin tins by greasing or lining with paper liners.
Step 2: Prepare the crumble topping by adding flour, brown sugar, white sugar, and a pinch of salt to a medium bowl. Stir well. Add two tablespoons of cold butter and cut it in with a fork until crumbly but combined. Place in the fridge until ready to use.
Step 3: Chop strawberries, pat dry if needed, then add them to a small bowl with one tablespoon of flour. Stir gently to coat the strawberries evenly, then set aside.
Step 4: In a medium mixing bowl, stir the flour, baking powder, baking soda, and salt.
Step 5: In a separate bowl, whisk the sugar, melted butter, eggs, sourdough discard, milk, and vanilla.
Step 6: Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold the strawberries into the muffin batter. Let the batter sit for 5-10 minutes.
Step 7: Spoon the batter into the muffin pan, then top with the crumble.
Step 8: Bake in the preheated oven for 22-25 minutes. They are done when golden brown on top, and a toothpick inserted in the middle comes out clean. Cool in the pan for 5-10 minutes before transferring to a wire rack. Enjoy warm or room temperature.
How To Make Long Fermented Sourdough Strawberry Muffins
Step 1: The night before, combine one cup of sugar, melted butter, 1/2 cup of active sourdough starter (in place of discard), milk, and flour. Mix well. Cover and allow to ferment at room temperature for 8-24 hours.
Step 2: After fermentation, preheat the oven to 375 degrees Fahrenheit and prepare your muffin tins. Assemble the crumble topping by adding flour, brown sugar, white sugar, and a pinch of salt to a medium bowl. Stir well. Add two tablespoons of cold butter and cut it in with a fork until crumbly but combined. Place in the fridge until ready to use.
Step 3: Chop strawberries, pat dry if needed, then add them to a bowl with one tablespoon of flour. Stir gently to coat the strawberries evenly, then set aside.
Step 4: Add eggs, vanilla, baking powder, baking soda, and salt to the fermented batter. Mix well. The batter will be very thick and challenging to stir.
Step 5: Gently fold in the chopped strawberries. Spoon the batter into the muffin cups, then top with the crumble.
Step 6: Bake in the preheated oven for 22-25 minutes. They are done when golden brown on top, and a toothpick inserted in the middle comes out clean. Cool in the pan for 5-10 minutes before transferring to a wire rack. Enjoy warm or room temperature.
Tips
- Mix until just combined. Overmixing can lose the tender crumb.
- If needed, pat your chopped strawberries dry before tossing them in flour. The flour helps them not to sink to the bottom.
- Toss in some chopped nuts, chocolate chips, or white chocolate chips for a fun spin!
- When testing to see if they’re done baking, place the toothpick into the actual muffin crumb, not the fruit. The fruit has a lot more moisture and may lead you to believe the muffins need longer baking even if they don’t.
- Make a double batch to freeze some for later.
- Cool in the pan for just a few minutes until they can be transferred to a cooling rack. Keeping them in the hot pan too long can cause the bottom of the muffins to become soggy from steam.
Recipe FAQs
Store leftover muffins in an airtight container at room temperature for a couple of days, or freeze them to keep for much longer! Simply thaw on the counter or pop them in the oven or microwave to warm up.
Yes, you can. Swap the all-purpose flour for freshly milled soft white wheat, but be sure to let the batter rest for about 30 minutes to soften the bran in the whole wheat. That’s the joy of milling your own wheat – you can convert any recipe to freshly milled!
You can! If you have strawberries frozen from last season, just fold them gently into the batter right before baking. Thawing them will make them runny and may also change the color of your batter.
These strawberry sourdough muffins are healthier than any store-bought option because they are made with simple ingredients, fresh fruit, and zero preservatives or artificial ingredients.
Fill them nearly to the top for big, fluffy muffins (though you may end up with fewer than 12), or about 3/4 for a more compact dozen.
More Fresh Recipes from the Farmhouse
- Strawberry Cheesecake
- Freshly Milled Blueberry Muffins
- Triple Berry Tart with White Chocolate Custard
- Pineapple Upside Down Cake
- One-Bowl Lemon Olive Oil Cake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Discard Strawberry Muffins
Ingredients
Crumble
- ¼ cup flour, 35 grams
- 1 tablespoon brown sugar, 13 grams
- 1 tablespoon sugar, 12 grams
- Pinch of salt
- 2 tablespoons cold butter, 28 grams
Batter
- 1 cup sugar, 192 grams
- ½ cup butter, melted, 114 grams
- 2 eggs
- ½ cup sourdough discard*, 125 grams
- ¼ cup milk, 61 grams
- 2 teaspoons vanilla extract, 10 grams
- 2 cups all-purpose flour, 280 grams
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, 2.5 grams
- 1½-1¾ cups fresh strawberries, chopped
- 1 tablespoon flour, to toss with strawberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare your muffin tins by greasing or lining with paper liners.
- Prepare the crumble topping by adding flour, brown sugar, white sugar, and a pinch of salt to a medium bowl. Stir well. Add two tablespoons of cold butter and cut it in with a fork until crumbly but combined. Place in the fridge until ready to use.
- Chop strawberries, pat dry if needed, then add them to a small bowl with one tablespoon of flour. Stir gently to coat the strawberries evenly, then set aside.
- In a medium mixing bowl, stir the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the sugar, melted butter, eggs, sourdough discard, milk, and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold the strawberries into the muffin batter. Let the batter sit for 5-10 minutes.
- Spoon the batter into the muffin pan, then top with the crumble.
- Bake in the preheated oven for 22-25 minutes. They are done when golden brown on top, and a toothpick inserted in the middle comes out clean. Cool in the pan for 5-10 minutes before transferring to a wire rack. Enjoy warm or room temperature.
How To Make Long Fermented Sourdough Strawberry Muffins
- The night before, combine one cup of sugar, melted butter, 1/2 cup of active sourdough starter (in place of discard), milk, and flour. Mix well. Cover and allow to ferment at room temperature for 8-24 hours.
- After fermentation, preheat the oven to 375 degrees Fahrenheit and prepare your muffin tins. Assemble the crumble topping by adding flour, brown sugar, white sugar, and a pinch of salt to a medium bowl. Stir well. Add two tablespoons of cold butter and cut it in with a fork until crumbly but combined. Place in the fridge until ready to use.
- Chop strawberries, pat dry if needed, then add them to a bowl with one tablespoon of flour. Stir gently to coat the strawberries evenly, then set aside.
- Add eggs, vanilla, baking powder, baking soda, and salt to the fermented batter. Mix well. The batter will be very thick and challenging to stir.
- Gently fold in the chopped strawberries. Spoon the batter into the muffin cups, then top with the crumble.
- Bake in the preheated oven for 22-25 minutes. They are done when golden brown on top, and a toothpick inserted in the middle comes out clean. Cool in the pan for 5-10 minutes before transferring to a wire rack. Enjoy warm or room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
