Save to Pinterest My sourdough starter had been sitting in the fridge for weeks, and I'd finally accumulated enough discard to justify baking something with it. One morning, I spotted a container of strawberries going soft on the counter and thought, why not turn this into muffins? The first batch came out golden and tender, with a subtle tang that felt nothing like regular muffins. The buttery crumb topping crackled when I bit into one still warm from the oven, and that's when I realized this wasn't a waste-it moment—it was a discovery.
I brought these to a friend's place on a Saturday morning, still slightly warm in a cloth-lined basket. Her kids devoured them before we'd even finished coffee, and she asked for the recipe that same afternoon. That's when I knew these weren't just muffins—they were the kind of thing people actually want to make again.
Ingredients
- All-purpose flour (2 cups): The foundation here, and I've learned that spooning it into your measuring cup rather than scooping directly from the bag gives you a lighter, more tender crumb.
- Sourdough starter (1 cup discard): Use unfed or discard starter—it's that tangy byproduct you'd normally toss, and it becomes the soul of these muffins.
- Baking powder and baking soda (1 tsp and 1/2 tsp): These work together to lift the batter and balance the acidity from the starter.
- Sugar (1/2 cup granulated): Keeps the muffins tender and helps them brown beautifully on top.
- Vegetable oil or melted butter (1/3 cup): Oil keeps them moist; butter adds richness—either works, though I've found oil gives a more tender crumb.
- Eggs (2 large): Bind everything together and add structure without making them dense.
- Milk (1/2 cup): Balances the tang from the starter and keeps the batter loose enough to pour.
- Vanilla extract (1 tsp): Rounds out the flavor in a way that feels subtle but essential.
- Fresh strawberries (1 1/4 cups diced): Dice them small so they distribute evenly—large chunks sink and leave gaps.
- Crumb topping flour (1/2 cup): This creates the sandy texture that makes the topping irresistible.
- Brown sugar (1/3 cup packed): Molasses in brown sugar adds depth and keeps the crumbs tender rather than hard.
- Cold butter (1/4 cup diced): Cold is crucial—warm butter won't give you that crumbly texture.
- Cinnamon (1/2 tsp): A whisper of warm spice that plays beautifully with strawberries and brown sugar.
Instructions
- Heat your oven and prepare:
- Set the oven to 375°F and line your muffin tin with paper liners—they peel away cleanly and keep your hands from getting sticky later. Parchment liners also brown the muffin edges more evenly than greasing alone.
- Mix the dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar until everything is evenly distributed and there are no lumps hiding in the corners. This step matters because lumps of baking soda will create bitter spots in your muffins.
- Combine the wet ingredients:
- In a separate bowl, whisk the sourdough starter, oil, eggs, milk, and vanilla until the mixture is smooth and cohesive. The starter might look lumpy at first, but whisking brings it together into a silky base.
- Bring wet and dry together gently:
- Pour the wet ingredients into the dry and fold them together with just a few strokes—overmixing activates gluten and makes muffins tough and dense. Stop as soon as you don't see streaks of flour.
- Fold in the strawberries:
- Scatter the diced strawberries across the batter and fold them in with a gentle hand, being careful not to break them apart too much. A few broken pieces are fine and actually help distribute the berry flavor.
- Fill the muffin cups:
- Divide the batter evenly so each cup is about three-quarters full—too much and they'll overflow, too little and they'll be squat and dense. I use an ice cream scoop for even distribution.
- Make the crumb topping:
- In a small bowl, combine flour, brown sugar, cinnamon, and salt, then cut in the cold diced butter using a fork or your fingertips until the mixture looks like coarse breadcrumbs. This should take about a minute—don't overwork it or it becomes paste.
- Top each muffin generously:
- Sprinkle the crumb topping over each muffin in an even layer, pressing it down just slightly so it stays put during baking. Generous topping means every bite gets that crunchy contrast.
- Bake until golden:
- Bake for 22 to 25 minutes, checking at the lower end of the range—the muffins are done when a toothpick poked into the center comes out clean or with a few moist crumbs clinging to it. Don't bake until completely dry or they'll feel stale.
- Cool and enjoy:
- Let them rest in the pan for 5 minutes so they firm up enough to lift out, then transfer to a rack to cool completely. Still-warm muffins are fragile, but waiting those few minutes prevents them from falling apart.
Save to Pinterest There's something almost magical about the moment you crack into a warm muffin and that crumb topping shatters between your teeth while the tender crumb underneath melts on your tongue. That combination, that texture contrast, it makes a simple breakfast feel special.
Why Sourdough in Muffins Works
Sourdough starter brings acidity to baked goods, which does something quiet but important—it tenderizes the gluten network and adds depth to the flavor that you'd otherwise need vanilla, spices, or extra sugar to achieve. The tang is subtle enough that most people won't identify it as sour, but they'll taste that something makes these muffins more interesting than standard ones. Using discard starter is especially smart because it's the part you'd throw away anyway, so you're not sacrificing an actively maintained culture.
The Strawberry Question
Fresh strawberries are ideal here because they release just enough moisture to keep the muffins tender without making them soggy. Frozen strawberries work too, but don't thaw them—toss them in straight from the freezer so they don't bleed into the batter and create odd pockets of color. I've also experimented with raspberries and blueberries, and both are wonderful, though raspberries can get lost in the crumb topping if you're not careful with your bites.
Storage and Make-Ahead Tips
These muffins keep beautifully in an airtight container at room temperature for up to three days, though they're best on day one or two when the crumb topping is still crunchy. You can also bake them, let them cool completely, and freeze them in a freezer bag for up to a month—just thaw them at room temperature or pop a cold one in the toaster for a quick breakfast. One more thing: if you're baking these the night before and want them fresh and warm in the morning, you can prep the batter the night before, pour it into the muffin cups, refrigerate it, and bake straight from cold, adding just a minute or two to the bake time.
- Room temperature storage: Keep them in an airtight container for up to three days and they'll stay soft.
- Freezing works beautifully: Cool muffins completely, wrap individually, and freeze for up to one month.
- Prep ahead option: Fill muffin cups the night before, refrigerate, and bake fresh in the morning.
Save to Pinterest These muffins are proof that using what you have—that forgotten sourdough starter, those strawberries about to go bad—can lead somewhere delicious. Bake a batch and watch what happens when people realize homemade muffins taste nothing like the ones from a box.
Common Recipe Questions
- → Can I substitute other berries for strawberries?
Yes, blueberries or raspberries can be used in place of strawberries, providing a different but equally delicious flavor.
- → What type of sourdough starter should I use?
Unfed discard sourdough starter works best to add tanginess without needing to feed beforehand, but fed starter is also fine.
- → How do I achieve a crunchy crumb topping?
Mix cold diced butter with flour, brown sugar, cinnamon, and salt until coarse crumbs form, then sprinkle generously before baking.
- → Can I use oil instead of butter in the batter?
Yes, vegetable oil or melted unsalted butter can be used interchangeably to keep the muffins moist.
- → What is the best way to store these muffins?
Store cooled muffins in an airtight container at room temperature for up to two days, or freeze for longer storage.