Sourdough Strawberry Muffins
These sourdough strawberry muffins are soft, moist, and topped with a buttery streusel that bakes up golden and crisp. The sourdough discard adds incredible texture and depth, while fresh strawberries add delicious flavor and color.
Servings: 12 muffins
Calories: 330kcal
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 cup sourdough discard 100% hydration
- ½ cup milk or buttermilk
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries diced small
- 1 tablespoon flour for tossing strawberries
Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 425°F. Line a muffin pan or grease well.
- In a small bowl, prepare the streusel by mixing the flour, brown sugar, salt, and vanilla. Add the melted butter and stir with a fork until crumbly with small and medium clumps. Set aside. If the mixture feels very soft, place it in the refrigerator while preparing the batter. While sitting the streusel will become more crumbly, but if it you want it more so, add a tablespoon of flour.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, sourdough discard, milk, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. The batter should be thick and scoopable, not pourable.
- Toss the diced strawberries with the tablespoon of flour, then fold them gently into the batter.
- Divide the batter evenly into the prepared muffin cups, fill to the top of the liners and mound slightly in the center.
- Sprinkle the streusel topping generously over each muffin, lightly pressing it into the batter so it adheres.
- Bake for 5-7 minutes at 425º F, then reduce the oven temperature to 350º F and bake for an additional 12–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Internal temperature should be 200º-205º F.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
How to Store: Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze and thaw at room temperature before serving.
Tips: The streusel will become more crumbly as it sits. Give it a good stir before adding it to the tops of the muffins. Use your hand to guide the crumbles onto the muffin tops.
For a brighter streusel finish, replace the vanilla with 1 teaspoon lemon zest.
Both regular milk and buttermilk work well. Buttermilk adds a slight tang and tenderness, enhancing the “strawberry shortcake” flavor profile, while milk keeps the flavor more neutral.
Nutrition
Serving: 1muffin | Calories: 330kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 280mg | Potassium: 95mg | Fiber: 1g | Sugar: 24g | Vitamin A: 412IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 2mg
