Strawberry Sourdough Muffins (Printable Version)

Tangy muffins bursting with fresh strawberries and a crunchy crumb topping, ideal for any time of day.

# What You 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 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:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.
03 - In a separate bowl, whisk together sourdough starter, vegetable oil or melted butter, eggs, milk, and vanilla extract until the mixture is smooth and well combined.
04 - Pour wet ingredients into the dry mixture and stir gently with a spatula until just combined. Avoid overmixing to prevent dense muffins.
05 - Gently fold diced strawberries into the batter using a spatula, distributing them evenly throughout.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full to allow room for rise.
07 - In a small bowl, combine flour, light brown sugar, cinnamon, and salt. Using a fork or your fingertips, cut in cold diced butter until the mixture resembles coarse breadcrumbs.
08 - Sprinkle the crumb topping generously over each muffin, pressing lightly to adhere.
09 - Bake for 22 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.

# Expert Tips:

01 -
  • Your sourdough starter finally has a job beyond taking up fridge space and causing guilt.
  • Fresh strawberries mean these taste like summer mornings, and the crumb topping adds a textural surprise that keeps you reaching for another.
  • They're forgiving enough for weekday baking but impressive enough to share.
02 -
  • The difference between a tender muffin and a brick is literally just a few turns of your spoon; understand that restraint in mixing is your friend.
  • Pat your strawberries dry before folding them in—moisture is the enemy of texture, and this one small step changes everything.
03 -
  • Room temperature eggs and milk incorporate more smoothly into the batter, so pull them from the fridge 15 minutes before mixing.
  • If your sourdough starter is super thick, thin it slightly with a splash of milk so it whisks smoothly without clumping.
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