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 ⅔ 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

• 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.

• 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.

• 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.

• 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.

• 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.