If you’re looking for a way to use up your sourdough discard while making something absolutely delicious, these Strawberry Sourdough Muffins are the perfect treat! They’re soft, fluffy, and bursting with juicy strawberries, with just a hint of tang from the sourdough. Whether you’re making them for breakfast, a snack, or a sweet addition to brunch, these muffins are sure to be a hit.
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Ingredients
- 1 cup (240g) sourdough discard (unfed)
- ½ cup (120ml) milk (or plant-based alternative)
- ½ cup (120ml) vegetable oil (or melted butter)
- 2 large eggs
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but adds warmth!)
- 1 ½ cups (225g) fresh strawberries (diced)
- 1 tablespoon flour (to toss with strawberries, prevents sinking)
Tools Needed:
- Mixing Bowls
- Whisk
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Muffin Tin
- Paper Muffin Liners or Non-stick Spray
- Cooling Rack
- Knife & Cutting Board
Instructions
1. Prep & Preheat
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix the Wet Ingredients
In a large bowl, whisk together the sourdough discard, milk, oil, eggs, sugar, and vanilla extract until smooth.
3. Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Fold It Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
5. Prepare the Strawberries
Toss the diced strawberries with 1 tablespoon of flour, then gently fold them into the batter.
6. Fill the Muffin Cups
Divide the batter evenly into the muffin cups, filling them about ¾ full.
7. Bake
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Enjoy!
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Storage & Freezing
- Store muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
- Freeze for later! Wrap muffins individually and store them in a freezer bag for up to 3 months.
Optional Add-Ins
Want to customize your muffins? Try these delicious mix-ins!
Chocolate chips – Add a little extra sweetness!
Chopped nuts – Walnuts or pecans add a nice crunch.
Lemon zest – Enhances the strawberry flavor beautifully.
Bake & Share!
These Strawberry Sourdough Muffins are light, fruity, and full of flavor. Give them a try, and let me know in the comments how they turned out!
💬 Have you baked with sourdough discard before? What’s your favorite recipe?
Happy baking!