Sourdough Strawberry Muffins - Home Grown Happiness (2024)

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.

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

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

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

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

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

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.

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.

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

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

Bake until puffed and golden.

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.