Sourdough Strawberry Muffins {Easy Discard Recipe}
Sourdough strawberry muffins: Make these easy discard muffins with fresh strawberries for a delicious treat that’s perfect for any gathering.
I picked a ridiculous amount of strawberries at our local strawberry patch this year. For the few weeks following, pretty much everything we ate involved strawberries in one form or another. However, these sourdough strawberry muffins were one of our favorite strawberry recipes. We even made a batch to bring to a gathering, and several people asked me for the full recipe. So here we go!
Why You’ll Love This Recipe
- Deliciously moist – sometimes, muffins can be annoyingly dry and crumbly. That is not the case at all with this delicious recipe. The muffins are moist, and have just the right amount of crumble on top.
- East to make – Just like most of my other recipes, this sourdough muffin recipe is very simple and fast to make. It’s a discard recipe, so there is no waiting for fermentation either.
- Great for gatherings – this is my staple recipe for gatherings. With the single packaging, muffins make a great treat to bring for larger groups to enjoy.
Tools
Instructions
- Preheat oven to 350F (180C)
- Line your muffin pan with muffin cups
- In a large bowl, add flour, baking powder, salt and sugar. Mix well.
- Grate or cut in the butter until crumbly.
- Add milk, vanilla, sourdough discard, and egg. Combine until moist.
- Add in the strawberries and mix just until combined.
- Scoop about 1/4 cup of batter into each cup
- In a separate mixing bowl, make the crumb topping by cutting together the flour, sugar and butter until crumbly.
- Sprinkle on top of each muffin cup.
- Bake in a preheated oven for 25mins.
FAQ
Tips
1. Prepare the Sourdough Starter:
Ensure your sourdough starter is active and bubbly by feeding it 4-12 hours before you plan to use it. An active starter will help your pretzels rise and develop a great flavor, unlike pretzels made with sourdough discard.
2.Combine Dry Ingredients First:
Mix your dry ingredients—flour, baking soda, and salt—in a large mixing bowl. This helps distribute the leavening agents evenly throughout the muffin batter.
3. Fold in Fresh Strawberries:
4. Don’t Overmix the Batter:
5. Use Paper Liners or Grease the Tin:
6.Fill Muffin Cups Evenly:
7.Monitor Baking Time:
8. Cool on a Wire Rack:
9. Adjust for Strawberry Season:
10. Experiment with Add-ins:
Storage
Sourdough Strawberry Muffins {Easy Discard Recipe}
Sourdough strawberry muffins: Make these easy discard muffins with fresh strawberries for a delicious treat that's perfect for any gathering.
Ingredients
- 2 cups (240g) all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 (50g) cup sugar
- 1/3 cup (75g) cold butter
- 2/3 (160g) cup milk
- 1 egg
- 1/2 cup (120g) sourdough discard
- 1 tsp vanilla extract
- 2 cups (300g) diced fresh strawberries
Crumble Topping
- 1/2 (100g) cup sugar
- 1/2 (60g) cup flour
- 3 tbs (40g) cold butter
Instructions
- Preheat oven to 350F (180C)
- Line your muffin pan with muffin cups
- In a large bowl, add flour, baking powder, salt and sugar. Mix well.
- Grate or cut in the butter until crumbly.
- Add milk, vanilla, sourdough discard, and egg. Combine until moist.
- Add in the strawberries and mix just until combined.
- Scoop about 1/4 cup of batter into each cup
- In a separate mixing bowl, make the crumb topping by cutting together the flour, sugar and butter until crumbly.
- Sprinkle on top of each muffin cup.
- Bake in a preheated oven for 25mins.
Notes
Tips
- Prepare the Sourdough Starter: If using sourdough starter discard, ensure it’s active and bubbly for the best flavor. If you’re using a refrigerated starter, let it come to room temperature before mixing it into the batter.
- Combine Dry Ingredients First: Mix your dry ingredients—flour, baking soda, and salt—in a large mixing bowl. This helps distribute the leavening agents evenly throughout the muffin batter.
- Fold in Fresh Strawberries: Gently fold in diced fresh strawberries to avoid crushing them and ensure they’re evenly distributed throughout the muffin batter.
- Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined to avoid overworking the gluten, which can make the muffins dense.
- Use Paper Liners or Grease the Tin: Line your muffin tin with paper liners or lightly grease it to prevent sticking and make cleanup easier.
- Fill Muffin Cups Evenly: Fill the muffin cups about 2/3 full to allow space for rising and to avoid overflow.
- Monitor Baking Time: Bake the muffins until the tops are golden brown and a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
- Cool on a Wire Rack: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
- Adjust for Strawberry Season: If fresh strawberries are not available, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture.
- Experiment with Add-ins: Consider adding other ingredients like chocolate chips, nuts, or a sprinkle of lemon zest to enhance the flavor and texture.
Storage
1. Room Temperature:
- Airtight Container: Store muffins in an airtight container at room temperature for up to 3-4 days.
- Paper Bag: For short-term storage, you can use a paper bag to keep the muffins fresh and slightly crisp.
2. Refrigeration:
- Airtight Container: Place muffins in an airtight container and store in the refrigerator for up to a week. This helps prevent them from drying out.
- Plastic Wrap: Wrap individual muffins tightly in plastic wrap and place them in the fridge.
3. Freezing:
- Individual Wrapping: Wrap each muffin in plastic wrap or aluminum foil to prevent freezer burn. Place wrapped muffins in a freezer-safe plastic bag or container.
- Flash Freeze: Arrange muffins in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. This method prevents them from sticking together.
- Labeling: Label the container or bag with the date to keep track of how long they've been frozen. Muffins can be frozen for up to 3 months.
4. Reheating:
- Oven: Reheat frozen or refrigerated muffins in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
- Microwave: For a quick reheating, microwave muffins on a microwave-safe plate for 15-20 seconds. Be cautious not to overheat, as this can make them dry.
5. Special Storage Tips:
- Add a Slice of Bread: To keep muffins moist in an airtight container, place a slice of bread in the container with the muffins. The bread will absorb excess moisture and help prevent the muffins from drying out.
- Avoid Overpacking: When storing muffins, ensure they are not packed too tightly in containers to avoid squishing and to allow air circulation.
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