Sourdough Strawberry Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings muffins

Calories 250kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.
Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm with butter, jam, or as is!

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.