The Best Bakery Style Sourdough Discard Strawberry Muffins
Turn your sourdough discard into a sweet treat with this delicious bakery style sourdough discard strawberry muffins recipe.
Looking for a delicious way to use up your sourdough discard? Look no further than this mouthwatering recipe for bakery style sourdough discard strawberry muffins! These fluffy, moist muffins are bursting with juicy strawberries and have a subtle tang from the sourdough discard. Perfect for breakfast, snack, or as a sweet treat for dessert. These muffins are sure to become a new favorite.
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Equipment
- Muffin tin
- Muffin liners – Tulip liners work best. Since they are taller they can hold more batter and hold the streusel topping in place. If you use standard liners you will not be able to get as tall of muffins.
- Large mixing bowl
- Whisk
- Fork
- Small mixing bowl
- Scoop
Ingredients
Muffin Batter
- 2 cup sliced strawberries
- 2 large eggs
- 1/2 cup sourdough starter
- 2 cups flour
- 3/4 cup granulated sugar
- 1 cup milk
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 1/3 cup lard (melted) – This can be substituted with any other cooking oil. Olive oil or coconut oil work well.
Streusel Topping
- 2 tablespoons butter (room temperature)
- 1/8 cup brown sugar
- 1/4 cup flour
- 1/8 teaspoon cinnamon
How to Make Sourdough Discard Strawberry Muffins
Mixing the Muffin Batter
1. Preheat oven to 400°F. Prep a muffin tin by either lining with muffin or cupcake liners or by greasing.
2. Wash, dry, and slice the strawberries. I cut each into 8 slices. Depending on how big you like your strawberries you may want to cut them smaller or leave them larger.
3. Combine the flour, sugar, salt, and baking powder. Whisk until all the dry ingredients are well combined.
4. Add the eggs, vanilla, sourdough starter, milk, and lard to the dry ingredients. Mix until all the ingredients are just combined. Next add in the sliced strawberries and gently fold them into the batter. Be careful not to overmix.
5.Using a scoop, scoop the muffin batter into the muffin liners. Fill until about 3/4 full.
Mixing the Streusel Topping
1. In a mixing bowl combine the butter, brown sugar, and flour. Using a fork mix until the streusel begins to form small balls.
2. Add 2 teaspoons of streusel to each muffin.
3. Bake at 400°F for 15 – 17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Tips
- To get your muffins to rise more only add batter to every other muffin spot in your muffin tray. This will allow heat to get to the muffin evenly resulting in muffins that rise more.
- Do not overmix your batter. As soon as all the dry ingredients look to be well incorporated stop mixing. Add in the chopped strawberries and gently fold them into the batter.
Storage
The muffins should be stored in a ziplock bag or in an airtight container. They can be stored in the refrigerator or at room temperature. If they are stored properly they will last 3 – 4 days.
In conclusion, this sourdough discard strawberry muffin recipe is a delicious and creative way to use up excess starter in your kitchen. By incorporating the tangy flavor of sourdough with the sweetness of fresh strawberries, these muffins are sure to be a hit with family and friends. With simple ingredients and easy instructions, you can enjoy a tasty treat that also reduces food waste.
If you try this recipe I would love if you left a star rating or a written review below. I love hearing your feedback!
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Equipment
- Muffin tin
- Muffin liners – Tulip liners work best. Since they are taller they can hold more batter and hold the streusel topping in place. If you use standard liners you will not be able to get as tall of muffins.
- Large mixing bowl
- Small mixing bowl
- Whisk
- Fork
- Scoop
Ingredients
Muffin batter
- 2 cup sliced strawberries
- 2 large eggs
- ½ cup sourdough starter
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 1 cup milk
- 2½ tsp baking powder
- ½ tsp salt
- 1 tbsp vanilla
- ⅓ cup lard (melted) – This can be substituted with any other cooking oil. Olive oil or coconut oil work well.
Streusel Batter
- 2 tbsp butter (room temperature)
- ⅛ cup brown sugar
- ¼ cup flour
- ⅛ tsp cinnamon
Instructions
Mixing the Muffin Batter
- Preheat oven to 400°F. Prep a muffin tin by either lining with muffin or cupcake liners or by greasing.
- Wash, dry, and slice the strawberries. I cut each into 8 slices. Depending on how big you like your strawberries you may want to cut them smaller or leave them larger.
- Combine the flour, sugar, salt, and baking powder. Whisk until all the dry ingredients are well combined.
- Add the eggs, vanilla, sourdough starter, milk, and lard to the dry ingredients. Mix until all the ingredients are just combined. Next add in the sliced strawberries and gently fold them into the batter. Be careful not to overmix.
- Using a scoop, scoop the muffin batter into the muffin liners. Fill until about 3/4 full.
Mixing the Streusel Topping
- In a mixing bowl combine the butter, brown sugar, and flour. Using a fork mix until the streusel begins to form small balls.
- Add 2 teaspoons of streusel to each muffin.
- Bake at 400°F for 15 – 17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Notes
Tips
-
- To get your muffins to rise more only add batter to every other muffin spot in your muffin tray. This will allow heat to get to the muffin evenly resulting in muffins that rise more.
-
- Do not overmix your batter. As soon as all the dry ingredients look to be well incorporated stop mixing. Add in the chopped strawberries and gently fold them into the batter.
