Ingredients
Method
- 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.
Nutrition
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.
