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5 from 5 votes

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.
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Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
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

  1. Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners or grease well.
  2. Mix the dry ingredients in a large bowl: flour, baking powder, and salt. Set aside.
  3. Whisk the wet ingredients in a separate bowl: melted butter, sugar, eggs, sourdough discard, milk, and vanilla until smooth.
  4. Combine wet and dry ingredients. Stir gently with a wooden spoon until just combined—don’t overmix
  5. Fold in strawberries until evenly distributed.
  6. Fill muffin cups about ¾ full. Sprinkle tops with sugar if desired.
  7. Bake for 20–25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
  8. Cool for a few minutes, then transfer to a cooling rack. Enjoy warm or store in an airtight container.