Sourdough Discard Strawberry Muffins
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.
Servings: 12 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
*If long-fermenting the batter, swap the discard for 1/2 cup of active starter,100 grams.
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.
Nutrition
Serving: 1muffin | Calories: 271kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 276mg | Potassium: 58mg | Fiber: 1g | Sugar: 19g | Vitamin A: 344IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg