Strawberry Sourdough Muffins (Printable)

Tender sourdough muffins with fresh strawberries and a buttery crumb topping for breakfast or snack.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.
03 - In a separate bowl, whisk sourdough starter, oil or melted butter, eggs, milk, and vanilla extract until smooth and well combined.
04 - Pour wet ingredient mixture into dry ingredients and gently fold together until just combined. Do not overmix to maintain tender texture.
05 - Gently fold diced strawberries into batter until evenly distributed without crushing berries.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold diced butter using a fork or fingertips until mixture resembles coarse crumbs.
08 - Sprinkle crumb topping generously over each filled muffin cup.
09 - Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean.
10 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Tips from the Pros:

01 -
  • The sourdough starter adds a subtle tang that makes ordinary muffins taste like something worth waking up for.
  • That buttery, crunchy crumb topping shatters between your teeth in the most satisfying way possible.
  • You're using discard starter, so there's zero guilt and maximum flavor.
02 -
  • Do not skip the step of patting strawberries dry before folding them in—moisture is the enemy of tender muffin crumb and will cause berries to sink straight to the bottom.
  • Cold butter in the crumb topping is absolutely essential; if your kitchen is warm, pop the diced butter in the freezer for five minutes before cutting it in.
03 -
  • Make the crumb topping while your muffin batter rests—it gives the dry ingredients time to hydrate slightly and improves the overall crumb structure.
  • Store cooled muffins in an airtight container for up to four days, but honestly, they rarely last that long; try wrapping and freezing them individually if you want them to actually stick around.
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