Sourdough Strawberry Muffins
Delicious and healthy sourdough strawberry muffins that are easy to make. Perfect for breakfast or a snack, these muffins feature fresh strawberries and a tender crumb with a light sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 250g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 113g (1/2 cup) butter melted
- 15g (1 Tbsp) olive oil or vegetable oil
- 200g (1 cup) granulated sugar
- 2 large eggs room temperature
- 100g (1/2 cup) sourdough discard room temperature
- 180g (3/4 cup) buttermilk room temperature
- 1 teaspoon vanilla extract
- 200g (1 heaped cup) chopped strawberries fresh or frozen
- 100g (1/2 cup) white chocolate chips optional
- 45g (3 Tbsp) butter melted
- 60g (1/2 cup) all-purpose flour
- 60g (1/3 cup) granulated sugar
- Pinch of salt
Instructions
- Preheat the oven to 190°C (375°F).
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk together the melted butter, olive oil, sugar, eggs, sourdough discard, buttermilk, and vanilla extract.
- Combine wet and dry ingredients gently until just mixed.
- Fold in the chopped strawberries and white chocolate chips if using.
- Prepare the streusel by mixing melted butter, flour, sugar, and salt.
- Fill muffin tins with batter and sprinkle streusel on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Use fresh or frozen strawberries according to availability
- Avoid overmixing batter for tender muffins
- The streusel topping adds a pleasant crunch and sweetness
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg