Strawberry Sourdough Muffins (Printable)

Tender, tangy muffins filled with fresh strawberries and a buttery crumb topping for a delightful breakfast or snack.

# What You'll 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 whole 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 It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - In a separate bowl, whisk together sourdough starter, oil or melted butter, eggs, milk, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
05 - Gently fold diced strawberries into the batter.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or fingers until mixture resembles coarse crumbs.
08 - Sprinkle crumb topping generously over each muffin.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Your sourdough discard finally has a delicious purpose beyond the compost bin.
  • The crumb topping adds that satisfying textural contrast that makes breakfast feel special without extra fuss.
  • Fresh strawberries keep these muffins tender and naturally sweet, so they're not cloyingly sugary.
  • They stay moist for days, making them perfect for meal prep or unexpected guests.
02 -
  • Overmixing the batter is the quickest way to sabotage these muffins—mix only until the flour disappears, even if some small lumps remain.
  • Sourdough starter varies in consistency and strength depending on how long it's been since you fed it; if your starter is very thick, thin it with a tablespoon of water.
  • Room-temperature strawberries blend better into the batter and release their juice more gradually than cold ones straight from the fridge.
  • If your muffins dome too high or develop tunnels, you likely overmixed or filled the cups too full.
03 -
  • Weigh your flour if you can—it makes these muffins more consistent and less likely to be dense or dry from too much flour by volume.
  • Cold butter in the crumb topping is non-negotiable; it's the difference between crunchy and cakey, so keep it in the freezer until the last moment.
  • If your sourdough starter is young or weak, the tanginess will be subtle; if it's mature and strong, the sour note becomes more pronounced, which is part of the charm.
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