Looking for a sweet, classic muffin for strawberry season? These Strawberry Sourdough Muffins are perfect for a spring morning. They combine fresh strawberries with a bright lemon-sugar topping and a moist muffin base—and they’re a great way to use sourdough discard.
Strawberry Sourdough Muffins
Katie Shaw
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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
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Prep. Preheat the oven to 400°F (200°C) with a rack in the center. Line a muffin tin with paper liners.
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Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Combine wet ingredients. In a separate bowl whisk the oil, milk, and egg, then stir in the sourdough discard. Pour the wet mixture into the dry ingredients and stir just until combined—the batter should be thick. Avoid overmixing.
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Add berries and lemon. Gently fold in the diced strawberries, lemon zest, and lemon juice until evenly distributed.
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Scoop batter into tin. Use a scoop or spoon to fill each liner about two-thirds full so muffins bake evenly.
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Make the topping. Mix the sugar and lemon zest in a small bowl. Sprinkle the lemon sugar evenly over each muffin.
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Bake. Bake 18–23 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs and the tops are golden. Cool on a wire rack. Serve warm or at room temperature. Store at room temperature up to two days or freeze up to one month.
Notes
Any berries work—just keep the total amount the same.
Nutrition
These muffins are a spring breakfast favorite and freeze well for busy mornings. They work with frozen fruit too, though fresh strawberries are special during season.
My kids enjoy them as a snack; I usually have one with a giant cup of coffee.
Muffin Tips
- Fresh berries give the best texture and flavor. If using frozen, thaw and drain excess liquid.
- Fold strawberries in gently so the batter doesn’t turn pink.
- Use an ice cream scoop to portion batter evenly so muffins are uniform.
Key Ingredients and Tools
Sourdough Starter. Adds a pleasant tang and helps the muffins rise while reducing waste. If you don’t have starter, plain Greek yogurt works as a substitute.
Fruit. Blueberries, raspberries, or mixed berries can replace strawberries—keep the total amount the same.
Lemon Zest. Fresh lemon zest brightens the flavor and is highly recommended.
Vegetable Oil. Keeps muffins tender and moist. Melted butter can be used if preferred.
Muffin Tin with Paper Liners. Liners make removal and cleanup easier and help prevent sticking.
Storing Leftover Muffins
Store at room temperature in an airtight container for up to two days.
To freeze: place muffins in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze up to one month. Thaw at room temperature or warm briefly in the microwave before serving.
Sourdough Muffins for All Seasons:
- Sourdough Banana Muffins with Crumb Topping
- Blackberry Sourdough Muffins
- Blueberry Sourdough Muffins
- Lemon Sourdough Muffins
- Sourdough Apple Muffins
I hope you enjoy these muffins as much as my family does. Customize with your favorite berries, freeze extras for later, and happy baking!
