Easy Sourdough Strawberry Muffins

Sourdough strawberry muffins are fluffy and moist and they’re bursting with lots of berry flavor, tangy sourdough, and lightly sweetened with sugar or honey. They’re an easy breakfast or a healthier go-to snack for your kids.

You could quickly whip them up ahead of time, as I like to do on Sunday evenings, to have for a busy week ahead as an easy grab and go on the way out the door for work, errands, or after school sports and activities!

I usually make a batch of sourdough muffins every week, along with my sourdough sandwich bread and sourdough pop tarts. Having a lot of mouths to feed means I need plenty of food for them to eat, and I like being able to offer them something homemade.

I keep an active sourdough starter, so there’s lots of different sourdough recipes happening in our home on a regular basis. I don’t like to waste anything if I can help it, so I am always looking for ways to use up some of my sourdough discard.

And this easy sourdough strawberry muffin recipe is one of the best ways to do just that. These sourdough little bites are really great, too, if you’re hoping to impress kiddos!

The wild yeast in the sourdough starter works its magic, giving the muffins a fantastic rise and a light, fluffy texture. And that tangy, slightly fermented taste from the sourdough starter adds a whole new level of flavor that you just can’t get any other way!

Tools & Equipment:

You really don’t need anything special to make this sourdough strawberry muffin recipe happen, which makes it even better!

• Stand mixer with whisk attachment: definitely optional.
• Large bowl & handheld whisk will do, if you don’t have a stand mixer.
• Muffin pan
• Measuring cups

Why You’ll Love This Sourdough Strawberry Muffin Recipe:

• These sourdough strawberry muffins can be made rather quickly.
• Makes use of your sourdough discard.
• Your kids will love them!
• They’re tasty, hearty, and filling.
• Easily double or triple this recipe and bake in bulk, freeze some to have on hand well ahead of time.
• No Added Preservatives: When you make sourdough strawberry muffins from scratch, you have control over the ingredients, so you can be sure that there are no unnecessary additives or preservatives that could be present in store-bought muffins.

Sourdough Strawberry Muffins Ingredients

• 1/2 cup melted butter, (coconut or olive oil works too)
• 2 eggs
• 1/2 cup milk
• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 cup sugar or honey (I prefer to use honey when I have it, because it’s a natural sweetener)
• 1/2 tsp salt
• 1 tsp vanilla
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 teaspoon cinnamon
• 1 cup strawberries

How to Make Sourdough Strawberry Muffins

1. Preheat the oven to 425 degrees.
2. Grease the muffin pan well or line with paper liners.
3. In a bowl of a stand mixer or a large bowl, whisk together melted butter, eggs, sugar, vanilla, milk and sourdough starter.
4. Add the flour, salt, baking powder and baking soda. Careful not to overmix. Mix until just combined, you want your muffins to be tender, light and fluffy!
5. Using a mixing spoon, gently fold the strawberries into batter. (or any substitution you prefer)
6. Optional: Allow the mixture to sit in the fridge for one hour.
7. Spoon or pour the batter into the muffin tins, filling each cup about 2/3 to 3/4 full. Add a couple of strawberries to the top if you desire.
8. Bake in a preheated oven at 425 for about 5 minutes, then drop the oven temperature to 350 and continue to bake for another 13-15 minutes, or until the top of the muffins begin to turn golden brown.
9. Test muffins with a toothpick or a fork. Allow to cool. Enjoy!
10. Store any leftover in a cake stand, airtight container, or freeze them in a freezer bag.

Note: Coat the strawberries with (1-2 tsp) flour to help prevent them from sinking to the bottom of your muffins. Sprinkle the tops of your muffins (before baking them) with sugar or maybe even chopped nuts to make these sourdough muffins even more desirable.