Strawberry Sourdough Muffins (Printable)

Tender, tangy muffins bursting with strawberries and a buttery crumb topping, ideal for a breakfast treat or snack.

# What You'll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 1 cup sourdough starter, unfed or discard
07 - 1/3 cup vegetable oil or melted unsalted butter
08 - 2 large eggs
09 - 1/2 cup milk
10 - 1 teaspoon vanilla extract
11 - 1 1/4 cups fresh strawberries, diced

→ Crumb Topping

12 - 1/2 cup all-purpose flour
13 - 1/3 cup packed light brown sugar
14 - 1/4 cup unsalted butter, cold and diced
15 - 1/2 teaspoon ground cinnamon
16 - Pinch of salt

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
03 - In a separate bowl, whisk together sourdough starter, oil or melted butter, eggs, milk, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and mix gently until just combined. Avoid overmixing to maintain tender texture.
05 - Gently fold diced strawberries into batter.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or fingertips until mixture resembles coarse crumbs.
08 - Sprinkle crumb topping generously over each muffin.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That sneaky sourdough tang transforms ordinary muffins into something your taste buds actually remember.
  • The crumb topping isn't just pretty — it stays crunchy even after a day in the container, which feels like a small kitchen miracle.
  • You get to feel virtuous using sourdough discard instead of letting it spiral down the drain.
02 -
  • Do not overmix the batter — I learned this the hard way when my first batch came out like hockey pucks, and it's the one mistake that derails these muffins every time.
  • Keep your butter cold for the crumb topping; I once used softened butter without thinking and ended up with a dense, greasy layer instead of crispy crumbs.
03 -
  • Room temperature ingredients mix more evenly and create a more tender crumb than cold ingredients — take your eggs and milk out ten minutes before baking.
  • If your sourdough starter is extra thick or floury, thin it with a splash of milk before adding it to the wet ingredients so it incorporates smoothly.
Return