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Sourdough Strawberry Muffins

These easy sourdough strawberry muffins are tender, moist, and bursting with strawberry flavor. They’re topped with a crispy streusel that adds the perfect crispy texture. 

Sourdough strawberry muffins

This strawberry muffins recipe is a great way to use up discard sourdough starter. The sourdough starter gives these muffins a delicious flavor, and the acid in the discard creates a tender muffin. 

There’s the option to give the muffin batter an overnight ferment. This ferments the flour can make things easier to digest. If you want to bake them right away, though, you can. I do the same in this sourdough chocolate chip muffins and sourdough banana muffins recipes.

Don’t have your own sourdough starter yet? Learn to make a homemade sourdough starter.

The muffins are topped with a crispy streusel topping. I reckon the best part of the muffin is the top, and it’s extra good when there is streusel. It’s made of butter, sugar, and flour and tastes like shortbread cookies. 

baked muffins on rack.

Ingredients

Find all the ingredient amounts for these strawberry sourdough muffins listed in the printable recipe card at the bottom of the post. Here is a rundown of what’s needed. 

  • Sourdough discard starter – unfed leftover sourdough discard works best. This is acidic, and it helps to create a tender muffin. The acid in the starter will also react with the baking soda for leavening.
  • Dry ingredients – ​All-purpose flour, baking powder, baking soda and salt.
  • Strawberries – They can be fresh berries or frozen strawberries. Fresh strawberries will keep their color better in the baked muffin. 
  • Butter and oil– I add a mix of both. Butter brings the best flavor, but the oil helps to keep it moist. You could use olive oil or a neutral vegetable oil.
  • Granulated sugar.
  • Buttermilk Another acidic addition to bring tenderness. You can substitute milk and lemon juice if you don’t have buttermilk.
  • White chocolate chips – Optional, but white chocolate is a great match with strawberries. 

Equipment

  • 12-cup muffin pan
  • Paper liners 

Method

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

birds eye view of eggs, oil, butter and buttermilk.

Add the melted butter, oil, eggs, sugar, sourdough discard, vanilla extract, and buttermilk in a large mixing bowl. Whisk until well combined.

flour in cake batter.

Add the flour mixture to the wet ingredients and fold with a rubber spatula or wooden spoon until almost all are combined.

White chocolate and chopped strawberries in batter.

Add the chopped strawberries and white chocolate chips and fold them through.

strawberry white chocolate muffin batter.

The muffins can be baked right away or cold-fermented overnight.

Cold-fermenting – Cover the bowl tightly and place it in the refrigerator for up to 16 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.

Streusel

Add melted butter, all-purpose flour, sugar, and salt to a small bowl. Use a fork to combine it into a coarse crumb.

a bowl of streusel.

As the streusel sits, it will stiffen up and easily crumble with your fingers. Pop it in the fridge for 5 minutes if it’s too soft.

strawberry muffin batter.

Use an ice cream scoop to divide the muffin batter evenly between the lined muffin tin. They will be full.

Unbaked muffins.

Generously pile all the streusel on top of each muffin. Gently press it on.

Bake until puffed and golden.

Baked muffins with streusel.

Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.

They make a delicious afternoon snack or a quick breakfast treat. 

Storing

Leftover muffins can be stored covered at room temperature for up to 3 days. You can also freeze the baked muffins. Wrap them tightly and freeze them for up to 3 months.

To reheat, thaw at room temperature or in the refrigerator and warm in a low-temperature oven or microwave.

Variations

The basic recipe for the muffin batter can be adapted to change the flavors. Next time, omit the chocolate chips and try these

  • Other berries or fresh fruit: Fold in blueberries, raspberries, or blackberries. Or, use chopped apple or pear
  • Chopped nuts: Incorporate chopped nuts such as walnuts, pecans, or almonds for added crunch and healthy fats.
  • Cinnamon: Sprinkle in some cinnamon for a warm, comforting flavor. 
  • If you want less sugar, you could omit the streusel or sprinkle just a small amount of turbinado sugar over the top. 
halved muffin.

Related Recipes

Sourdough Strawberry Muffins

Sourdough Strawberry Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These easy sourdough strawberry muffins are tender, moist, and bursting with strawberry flavor. They're topped with a crispy streusel that adds the perfect crispy texture. 

Ingredients

  • 250g (2 cups)*) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 113g (1/2 cup) butter, melted
  • 15g (1 Tbsp) olive oil or vegetable oil
  • 200g (1 cup) granulated sugar
  • 2 large eggs, room temperature
  • 100g (1/2 cup) sourdough discard, room temperature
  • 180g (3/4 cup) buttermilk*, room temperature
  • 1 teaspoon vanilla extract
  • 200g (1 heaped cup) chopped strawberries, fresh or frozen
  • 100g (1/2 cup) white chocolate chips (optional)

Streusel

  • 45g (3 Tbsp) butter, melted
  • 60g (1/2 cup) all-purpose flour
  • 60g (1/3 cup) granulated sugar
  • Pinch of salt

Instructions

  1. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. Add the melted butter, oil, eggs, sugar, sourdough discard, vanilla extract, and buttermilk in a large mixing bowl. Whisk until well combined.
  3. Add the flour mixture to the wet ingredients and fold with a rubber spatula or wooden spoon until almost all are combined.
  4. Add the chopped strawberries and white chocolate chips and fold them through.
  5. The muffins can be baked right away or cold-fermented overnight.
  6. Cold-fermenting - Cover the bowl tightly and place it in the refrigerator for up to 16 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.

Streusel

  1. Add melted butter, all-purpose flour, sugar, and salt to a small bowl. Use a fork to combine it into a coarse crumb.
  2. As the streusel sits, it will stiffen up and easily crumble with your fingers. Pop it in the fridge for 5 minutes if it's too soft.

Baking

  1. Preheat the oven to 425°F (220°C) and grease or line the muffin tin.
  2. Use an ice cream scoop to divide the muffin batter evenly between the lined muffin tin. They will be full.
  3. Generously pile the streusel on top of each muffin. Gently press it on.  
  4. Bake for 5 minutes in the preheated oven, then turn the oven down to 350°F (180°C) and bake for 18-20 minutes more until golden brown and the muffin tops spring back when pressed or a cake tester inserted in the middle comes out clean. 
  5. Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.

Notes

*The cup sizes given are for US-sized cups, which are smaller than metric cups, for best results, use a scale and measure in grams.

*The buttermilk can be substituted with 170g of regular milk plus 10g of white vinegar or lemon juice. Mix these two ingredients together before beginning the recipe to let it sit and curdle for 5-10 minutes.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 388mgCarbohydrates: 56gFiber: 1gSugar: 32gProtein: 6g

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2 Comments

  1. Can you bake this in a loaf tin? Do you think it would work or become to crumbly when trying to cut the loaf

    1. That will work in a 9×5 inch pan 🙂 Just line it with parchment paper and leave an overhang so you can easily lift the baked loaf out

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