Description
Deliciously soft and moist muffins made with sourdough discard and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (dairy or unsweetened non-dairy)
- 2 teaspoons vanilla extract
- 1/2 cup melted butter or neutral oil
- 1 and 1/2 cups fresh strawberries, chopped
- Optional: Zest from 1 lemon
- Optional: Coarse sugar for topping
Instructions
- Preheat your oven to 400°F and line a muffin tin or grease it well.
- Mix the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk the sugar, eggs, milk, vanilla, and melted butter or oil in a larger bowl.
- Stir in the sourdough discard until it’s mostly smooth.
- Combine the dry ingredients with the wet ones, stirring until you don’t see dry flour.
- Gently fold in the chopped strawberries (and lemon zest if using).
- Scoop the batter into the muffin cups, filling each about 3/4 full. Sprinkle coarse sugar on top if desired.
- Bake for 16 to 20 minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
- Let them cool in the pan for 5 minutes, then move them to a rack.
Notes
Make sure not to overmix the batter for fluffy muffins. Use room temperature eggs for better blending.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: sourdough, strawberry muffins, baking, easy recipe, dessert muffins, sweet treats