Sourdough Strawberry Muffins
These sourdough strawberry muffins are soft, tender, and packed with juicy berries. A quick and easy way to use sourdough discard for a delicious breakfast or snack!
If your sourdough starter is begging to be used and you’ve got fresh strawberries on hand, these sourdough discard strawberry muffins are the answer. They’re soft, tender, and bursting with berry flavor—with just a hint of tang from the discard that makes each bite feel a little extra special.
These are the kinds of muffins you whip up on a weekend morning, when the house is quiet, and you’re sipping your first cup of coffee in peace. They’re simple enough for beginner bakers and a great way to make the most of your sourdough routine without fuss or waste.
Why You’ll Love This Recipe
- Great use for discard: No need to throw out your sourdough starter—this recipe turns it into something delicious.
- Family-friendly and freezer-friendly: These muffins are perfect for breakfast, lunchboxes, or a snack on the go.
- Quick and easy: No fermentation needed—just mix, bake, and enjoy!
Once you’ve tried these, you’ll want to keep baking with your sourdough starter all week long! Try my sourdough banana bread or sourdough chocolate zucchini muffins next, or if you’re in a berry mood, whip up a batch of sourdough pop-tarts filled with jam for a nostalgic treat.
How to make strawberry muffins with sourdough discard
Here’s a brief overview of how to make this recipe. For the full set of directions please scroll down to the recipe card below.
Step One: Prep the strawberries
Wash, hull, and chop your fresh strawberries into bite-sized pieces. If they’re extra juicy, toss them in a tablespoon of flour to help keep them from sinking in the batter.
Step Two: Mix the batter
In a large bowl, whisk together the melted butter, sugar, eggs, vanilla, sourdough discard, and milk until smooth. Add the flour, baking powder, baking soda, and salt right on top and stir until just combined—don’t overmix!
Step Three: Fold in the strawberries
Gently fold the chopped strawberries into the batter. The mixture will be thick and fluffy—perfect for scooping.
Step Four: Fill and bake
Divide the batter evenly between 12 muffin cups. Bake at 375°F (190°C) for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Storage information
Store leftover muffins in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days. You can also freeze them for up to 3 months—just let them cool completely first, then wrap individually in plastic wrap and store in a labeled freezer-safe bag.
Sourdough is better when shared
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Sourdough Strawberry Muffins
These sourdough strawberry muffins are soft, tender, and packed with juicy berries. A quick and easy way to use sourdough discard for a delicious breakfast or snack!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Quick Bread
- Method: Bake
- Cuisine: American
Ingredients
- 2 cups strawberries, diced
- 1/2 cup sourdough starter discard
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup milk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
Instructions
- Wash, hull, and dice strawberries into bite sized pieces.
- In a large mixing bowl, whisk together melted butter, sugar, eggs, vanilla, sourdough discard, and milk until smooth.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet and stir until just combined. Don’t overmix—this keeps your muffins nice and tender.
- Gently fold in chopped strawberries. If your strawberries are extra juicy, toss them in a tablespoon of flour first to help keep them from sinking.
- Divide the batter between 12 muffin cups and bake at 375°F for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5-10 minutes before transferring to a wire rack to finish cooling.
Notes
Store leftover muffins in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days. You can also freeze them for up to 3 months—just let them cool completely first, then wrap individually and store in a freezer-safe bag.