Sourdough Discard Strawberry Muffins: Moist, Flavor-Packed Treats You’ll Crave
These fluffy, fruity sourdough discard strawberry muffins are a perfect way to reduce waste while baking something truly delicious. Packed with sweet-tart strawberries and subtle sourdough tang, they’re ideal for breakfast, brunch, or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/3 cup neutral oil (e.g. canola)
1 large egg
1/2 tsp vanilla extract
1/2 cup sourdough discard (100% hydration)
1/2 cup buttermilk (or oat milk + 1 tsp lemon juice)
1 cup chopped strawberries
Instructions
1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
2. In a medium bowl, whisk flours, baking soda, salt, and sugar.
3. In a large bowl, whisk oil, egg, vanilla, discard, and buttermilk.
4. Fold dry ingredients into wet until just combined.
5. Gently stir in chopped strawberries.
6. Scoop batter into muffin cups, filling 3/4 full.
7. Top with strawberry bits or coarse sugar (optional).
8. Bake 17–20 mins, until golden and toothpick comes out clean.
9. Cool 5 mins in pan, then transfer to wire rack.
Notes
Use room temperature discard for best results.
Frozen strawberries can be used if thawed and drained.
Overnight chill: Cover batter and refrigerate up to 12 hours for deeper flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg