These Sourdough Strawberry Muffins use tangy sourdough discard and fresh summer strawberries for a quick, easy breakfast or snack you can make and enjoy the same day.
It’s no secret that one of my favorite ways to use up sourdough discard is in muffins and quick breads. They’re ready the same day, freezer-friendly, and super forgiving—especially on those busy weeks when your discard is piling up in the fridge.
In fact, I’ve developed so many sourdough muffin recipes over the years that I ended up creating a sourdough muffin recipe roundup just to keep them all in one place!
After a short break from muffin testing, I’m back with a seasonal flavor that feels just right for June—sourdough strawberry muffins.
Strawberry picking has always been one of my favorite summer activities, so I knew I had to create a muffin recipe to celebrate peak strawberry season.
These are made with fresh strawberries, sourdough discard, and a splash of heavy cream for a strawberries-and-cream vibe. Quick, easy, and perfect for a summer breakfast or snack.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tang. It doesn’t need to be active and is a great way to use up the old sourdough discard tucked away in the back of your refrigerator.
- Fresh Strawberries- Dice small so they mix in evenly. Avoid frozen strawberries—they release too much liquid and can make the muffins soggy.
- All-Purpose Flour- Provides structure. You can sub up to ⅓ with whole wheat flour for a heartier muffin. Just add a splash more milk if needed.
- Granulated Sugar- Sweetens the muffins and pairs well with the natural sweetness of the fresh strawberries.
- Heavy Cream + Whole Milk- This combo makes the muffins soft and tender. Swap the cream for more milk. Or use lower-fat or plant-based milk for a slightly different texture.
- Butter- Adds richness. Swap with a neutral oil like vegetable or canola if desired.
- Eggs- Help with structure and lift. Room temp eggs work best.
- Baking Powder + Baking Soda- Work together to help the muffins rise.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.
Mix-In Ideas
These muffins are delicious as-is, but if you’re in the mood to switch things up, here are a few fun mix-ins to try:
- Chocolate Chips- Dark or milk both pair nicely with strawberries.
- White Chocolate- For extra sweetness that complements strawberries.
- Lemon Zest- Adds a bright, citrusy twist.
- Chopped Nuts- Try pecans, almonds, or pistachios for a little crunch.
- Shredded Coconut- For a subtle tropical flavor.
Just keep the total amount of add-ins to about ½ cup so the muffins don’t get weighed down.
Tips for Success
- Weigh your ingredients. It’s the best way to get consistent, reliable results—especially with flour and discard.
- Use ripe, in-season strawberries. They’re naturally sweeter and more flavorful.
- Bring ingredients to room temp. This helps the batter mix together smoothly for a better textured muffin.
- Don't overmix. Gently fold the batter to keep the muffins light and tender.
- Serve warm. Since these muffins are made with butter, they tend to firm up a bit as they cool. Just pop one in the microwave for 10–15 seconds or warm in the oven to soften it up again.
How to Make Sourdough Strawberry Muffins
Here is how to make sourdough discard strawberry muffins.
Step 1: Mix dry ingredients. Whisk flour, salt, baking powder, and baking soda in a bowl.
Step 2: Prepare wet ingredients. In a separate bowl, whisk melted butter and sugar, then add the eggs, cream, milk, sourdough discard, and vanilla.
Step 3: Fold batter together. Stir the dry ingredients into the wet until just combined, then gently fold in the diced strawberries.
Step 4: Bake muffins. Divide the batter between the muffin cups and bake at 425°F for 18–20 minutes. Cool completely on a wire rack.
How to Store
Once cooled, store strawberry sourdough muffins in an airtight container at room temperature for up to 3 days. Warm in the oven or in the microwave for 10–15 seconds to soften them up.
Want to save some for later? Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Strawberry Muffins
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon Diamond Crystal Kosher Salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ½ cup (100 grams) granulated sugar
- 2 large eggs room temperature
- ½ cup heavy cream room temperature
- ¼ cup whole milk room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 2 cups (280 grams, about 8 large) strawberries rinsed, hulled, and diced small
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.2 cups (240 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a large mixing bowl, whisk together the melted butter and sugar until the mixture looks slightly glossy and lightened in color. Add the eggs one at a time, whisking well after each addition. Add the heavy cream, milk, sourdough discard, and vanilla extract. Whisk until smooth and fully combined.½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large eggs, ½ cup heavy cream, ¼ cup whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet and use a spatula to gently fold the mixture together until just combined. Be careful not to overmix. Gently fold in the diced strawberries, making sure they’re evenly distributed throughout the batter.2 cups (280 grams, about 8 large) strawberries
- Divide the batter evenly between the 12 muffin cups. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Notes
- Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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