The Best Bakery Style Sourdough Discard Strawberry Muffins -

Sourdough strawberry muffin unwrapped after being baked.

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.

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.

Nutrition

Serving: 1 muffin | Calories: 245kcal