Sourdough Discard Strawberry Muffins
These sourdough discard strawberry muffins are soft, fluffy, and full of sweet berry flavor. A simple and delicious way to use up extra starter.
Servings 20 muffins
Equipment
- 12 cup Muffin pans
Ingredients
Dry Ingredients
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 2 cups chopped strawberries
- 1/2 c butter (softened or melted)
- 1 1/4 c sugar
- 3/4 c milk (room temp)
- 1/2 c sourdough discard
- 2 large eggs (room temp)
- 2 tsp vanilla extract
Extra Ingredient
- 2 tbsp sugar (for sprinking on top of muffins)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners or grease well.
- Mix the dry ingredients in a large bowl: flour, baking powder, and salt. Set aside.
- Whisk the wet ingredients in a separate bowl: melted butter, sugar, eggs, sourdough discard, milk, and vanilla until smooth.
- Combine wet and dry ingredients. Stir gently with a wooden spoon until just combined—don’t overmix
- Fold in strawberries until evenly distributed.
- Fill muffin cups about ¾ full. Sprinkle tops with sugar if desired.
- Bake for 20–25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Cool for a few minutes, then transfer to a cooling rack. Enjoy warm or store in an airtight container.