An Easy Recipe for Moist + Sweet Sourdough Strawberry Muffins

Looking for a delicious way to use your sourdough starter discard? Try these strawberry sourdough muffins, packed with fresh strawberries and a hint of lemon.

This simple sourdough discard recipe is perfect for breakfast or a snack. With a sweet and tangy lemon sugar topping, these muffins will become a favorite in your home.

Muffins in a tin, topped with sugar, with a red and white checkered cloth and fresh strawberries nearby.

Sourdough Strawberry Muffins

These muffins are a delightful way to use up sourdough starter discard, featuring fresh strawberries and a tangy lemon sugar topping.
Prep Time 20 minutes
Bake 20 minutes
Total Time 40 minutes
Serving Size 12 servings


Muffin Batter

  • ¾ cup white sugar
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • cup vegetable oil (can be substituted with melted butter)
  • 1 egg
  • 3 tablespoons milk
  • ½ cup discard sourdough starter
  • 1 ½ teaspoons lemon zest
  • 1 lemon (juice)
  • 1 ¼ cup diced strawberries

Lemon Sugar Topping

  • ½ cup white sugar
  • 1 ½ teaspoons lemon zest


  • Prep. Preheat oven to 400 degrees with the rack in the center. Prepare a muffin tin with paper liners.
  • Mix dry Ingredients. Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
    Mixing bowl with dry ingredients and a wooden spatula, with fresh strawberries on the side.
  • Mix and add wet ingredients. Combine the vegetable oil, milk, egg, and sourdough starter in a separate mixing bowl. Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over-mix. (the batter will be thick!)
    Two images side by side: one showing wet ingredients being added to dry ingredients in a mixing bowl, the other showing the mixed batter.
  • Add berries and lemon. Add the diced strawberries and lemon juice and zest and gently stir until mixed in.
    Two images side by side: one showing diced strawberries and lemon zest being added to the batter, the other showing the batter mixed with strawberries.
  • Scoop batter into muffin tin. Fill the muffin tin with batter about ⅔ of the way to the top.
    Muffin tin filled with batter, ready to be baked, with a red and white checkered cloth and fresh strawberries nearby.
  • Make the topping. Mix the sugar and lemon zest in a small bowl. Equally distribute the topping on top of the muffin batter.
    Mixing bowl with lemon sugar topping and a spoon, next to a muffin tin filled with batter.
  • Add lemon sugar. Equally distribute the topping on top of the muffin batter.
    Two images side by side: one showing muffin batter in a tin topped with lemon sugar before baking, the other showing the muffins after baking
  • Bake. Bake in preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow them to cool on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.


If you don’t have a sourdough starter, you can use 1/2 cup of plain yogurt or buttermilk instead.
You can use any type of berries you like in this recipe.
Calories: 2473kcal | Carbohydrates: 422g | Protein: 29g | Fat: 82g | Saturated Fat: 14g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 2102mg | Potassium: 736mg | Fiber: 12g | Sugar: 264g | Vitamin A: 359IU | Vitamin C: 171mg | Calcium: 642mg | Iron: 10mg

I absolutely love these Strawberry Sourdough Muffins! They’re my go-to recipe whenever I have extra sourdough starter and want to stock the freezer.

The fresh strawberries and lemon zest make them so refreshing and delicious. These muffins are perfect for breakfast or a snack, and they always bring a little extra sunshine to our mornings.

A muffin tin filled with freshly baked muffins, topped with sugar, with fresh strawberries and a red and white checkered cloth in the background.

Give them a try, and I bet you’ll love them as much as we do!

Sourdough Strawberry Muffins Tips

  • Use Fresh Strawberries: Fresh berries add the best flavor and texture. If using frozen, thaw and drain them well to avoid excess moisture.
  • Room Temperature Ingredients: Ensure the egg, milk, and sourdough starter are at room temperature. This helps the batter mix evenly.
  • Gently Fold the Berries: When adding the strawberries, fold them in gently to avoid crushing them and turning the batter pink.
  • Evenly Distribute the Batter: Use an ice cream scoop to fill the muffin tin evenly, ensuring all muffins bake at the same rate.
  • Check Oven Temperature: Oven temperatures can vary. Use an oven thermometer to make sure it’s accurately preheated to 400°F.

Key Ingredients and Tools

To make these muffins, you’ll need a few important tools and ingredients. Here are some tips to help you with them:

  • Sourdough Starter. This adds a unique tangy flavor and helps the muffins rise. If you don’t have a starter, plain yogurt or buttermilk works as a substitute.
  • Lemon Zest. Fresh lemon zest adds a bright, citrusy flavor. A microplane grater is the best tool to get fine zest without the bitter white pith.
  • Fresh Strawberries. Use fresh strawberries for the best taste and texture. If using frozen, thaw and drain them to avoid excess moisture in the batter.
  • Vegetable Oil. This keeps the muffins moist. Melted butter can be used as an alternative for a richer flavor.
  • Muffin Tin with Paper Liners. Paper liners make it easy to remove the muffins and keep them from sticking. They also make cleanup a breeze.

These tips will help you make the most of your ingredients and tools, ensuring your muffins turn out perfectly every time.

Serving Suggestions

Serve with fresh fruit salad, yogurt parfait, scrambled eggs, bacon or sausage links, and smoothies.

Troubleshooting and Help

Can I use other types of berries?

Absolutely! Blueberries, raspberries, or even mixed berries work great in this recipe. Just make sure to keep the total amount of berries the same.

What if I don’t have a sourdough starter?

No worries! You can substitute it with 1/2 cup of plain yogurt or buttermilk. It will still give the muffins a nice tangy flavor.

Do I have to use lemon zest?

While the lemon zest adds a lovely brightness, you can skip it if you don’t have any on hand. The muffins will still be delicious without it.

How do I store these muffins?

Store them in an airtight container at room temperature for up to two days. If you want them to last longer, you can freeze them for up to a month. Just thaw and enjoy!

Can I make the batter ahead of time?

It’s best to bake the muffins right after mixing the batter. However, you can prepare the dry and wet ingredients separately and combine them just before baking.

Storing Leftovers

  • Room Temperature: Store the muffins in an airtight container at room temperature. They will stay fresh for up to two days.
  • Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to one month. When you’re ready to eat, thaw them at room temperature or warm them in the microwave for a few seconds.

Keeping your muffins stored properly will ensure they stay delicious and ready to enjoy whenever you want!

I hope you enjoy making and eating these as much as my family does. Remember, you can customize them with your favorite berries and keep them fresh or freeze them for later. Happy baking!

Three muffins on a plate with a floral design, topped with sugar, with strawberries in the background.
An Easy Recipe for Moist + Sweet Sourdough Strawberry Muffins

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