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–+ servings
Muffins in a tin, topped with sugar, with a red and white checkered cloth and fresh strawberries nearby.
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Strawberry Sourdough Muffins

The perfect sourdough discard recipe for spring and summer, these are moist muffins with lots of fresh fruit flavor.
Prep Time20 minutes
Bake20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Spring, Strawberries
Servings: 12 servings
Calories: 2473kcal
Author: Katie

Ingredients

Muffin Batter

  • ¾ cup white sugar
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ 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

Instructions

  • 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.

Notes

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.

Nutrition

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