The Best Sourdough Discard Strawberry Muffins
These sourdough discard strawberry muffins are a family favorite at our house. We love sourdough muffins and whenever I make them they never last more than a day. We eat them with fruit and yogurt for an easy breakfast, or as a dessert for any other meal. The strawberries gives these muffins a delicious flavor, making them perfect for a Valentine’s Day treat. These strawberry muffins are moist and fluffy thanks to the sour cream and sourdough. The batter can also be made ahead of time if you want them to be fully fermented from the sourdough. This is a great way to turn leftover sourdough discard, along with a few other simple ingredients into a great snack.
Ingredients
- 2 eggs
- 1 cup sugar + more for the muffin tops
- ½ cup oil melted coconut oil, butter or beef tallow
- 1 cup sourdough discard
- ½ cup sour cream
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped strawberries fresh or frozen
Instructions
- If baking right away, preheat your oven to 350 degrees
- Grease muffin cups well or add paper liners
- In the bowl of your stand mixer, mix together all the wet ingredients. Sour cream, sourdough discard, oil, sugar and eggs.
- Then add all the dry ingredients. Flour, salt and baking soda. Mix just until combined.
- Add the strawberries and mix gently.
- If you want this recipe to have long fermented digestive and health benefits, you can leave it out on the counter for up to twelve hours or overnight.
- The next day use an ice cream scoop to spoon batter into each muffin cup until they are ⅔ full.
- Sprinkle a little sugar over the muffin tops.
- Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. They will be a light golden brown. Don’t overbake.
- For best results, allow to cool completely on a wire cooling rack before storing in an airtight container or frozen.
- Best if eaten within 3-5 days. Or store in the freezer for an easy breakfast
Notes
Tips For Making Sourdough Strawberry Muffins
- They can be mixed up the night before and allowed to sit out at room temperature. This allows the muffin batter to long ferment which increases the health benefits and digestibility
- Mixing them up the night before also allows you to serve them hot and fresh for breakfast without taking up much time in your morning
- Don’t have fresh strawberries? Try adding in raspberries, blueberries or any other fresh berries instead
- Want to add an extra special twist? Add a few white chocolate chips in with the strawberries in the muffin batter.
- Fresh or frozen strawberries work just fine in this recipe. If using frozen strawberries, blend slightly to cut them into small chunks.
- You can use active starter if you don’t have any discard in your refrigerator
- I like to use paper muffin cups when baking these. It helps them be easier to transport to a picnic or out to the garden as a snack
- If you’re looking for a more natural sweetener, try this cane sugar from Azure Standard
- You can use any kind of fat – oil, melted butter or beef tallow, coconut oil, or if you want to make them oil-free you can substitute applesauce for the oil
- You can also make these into mini muffins by baking them in a mini muffin pan. These are really great for small children to have as a snack.
