Strawberry Sourdough Muffins (Print Version)

Tender, tangy muffins bursting with fresh strawberries and topped with a buttery crumb topping.

# 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 whole 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 light brown sugar, packed
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, whisk together flour, baking powder, baking soda, salt, and granulated 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 fold gently with a spatula until just combined. Avoid overmixing to maintain tender crumb structure.
05 - Gently fold diced strawberries into the batter, distributing evenly throughout.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold diced butter using a fork or fingertips until mixture resembles coarse breadcrumbs.
08 - Sprinkle prepared crumb topping generously over each muffin.
09 - Bake for 22 to 25 minutes, until a toothpick inserted into the center emerges clean and muffin tops are golden brown.
10 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Additional Tips::

01 -
  • That sourdough tang sneaks in like a secret ingredient, making every bite taste more interesting than a regular muffin.
  • The buttery crumb topping stays crunchy for hours, which means these are just as good the next day.
  • You can use up discard starter guilt-free, turning what feels like kitchen waste into something delicious.
02 -
  • Overmixing the batter is the enemy of tender muffins, so stop stirring the moment the flour disappears, even if there are small lumps.
  • If your strawberries release too much juice, pat them dry with a paper towel and toss them in a tiny bit of flour to help them stay suspended.
  • The crumb topping is what makes these special, so don't skimp on the butter or skip cutting it in cold.
03 -
  • Room temperature ingredients mix together more smoothly, so pull your eggs and milk out of the fridge a few minutes before you start.
  • If you don't have paper liners, a light coating of cooking spray in the muffin tin works just as well and lets you see that golden exterior as they bake.
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