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Moist Sourdough Strawberry Muffins Using Discard

A perfectly baked sourdough strawberry muffin with a golden-brown top, sitting on a small white plate.
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Make delicious, moist strawberry muffins with a subtle tang using your extra sourdough discard. This recipe is simple and produces great results for breakfast or a snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 1 large egg
  • 1 cup sourdough discard (unfed starter)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen strawberries, cut into bite-sized pieces
  • 1 tablespoon all-purpose flour (for tossing berries)
  • Optional: 2 tablespoons coarse sugar for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the 1 1/2 cups flour, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, melted butter, egg, sourdough discard, milk, and vanilla extract until just combined.
  4. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. In a separate small bowl, gently toss the cut strawberries with 1 tablespoon of flour. This helps prevent the berries from sinking to the bottom of the muffins.
  6. Gently fold the floured strawberries into the batter.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. If using, sprinkle the tops of the batter with coarse sugar.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using sourdough discard adds a slight tang and moisture without needing extra leavening agents beyond the baking soda.
  • If using frozen strawberries, do not thaw them before tossing them in flour and adding them to the batter.
  • For a slightly sweeter muffin, you can increase the sugar to 3/4 cup.
  • This recipe makes for excellent breakfast muffins with fruit.

Nutrition

Find it online: https://kingscook.com/sourdough-strawberry-muffins/