Strawberry Sourdough Muffins Crumb (Print Version)

Tender sourdough muffins with fresh strawberries and a crisp buttery crumb topping, perfect for mornings or snacks.

# 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

# Steps to Follow:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray or butter.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.
03 - In a separate bowl, whisk sourdough starter, oil or melted butter, eggs, milk, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing to maintain tender muffins.
05 - Gently fold diced strawberries into the batter with a few careful strokes, preserving fruit integrity.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full to allow for proper rise.
07 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Using a fork or pastry cutter, cut cold butter into the mixture until it resembles coarse breadcrumbs.
08 - Distribute crumb topping generously over each muffin, pressing gently to adhere.
09 - Bake for 22 to 25 minutes, until a wooden toothpick inserted into the center emerges clean with minimal crumbs.
10 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire cooling rack to cool to room temperature.

# Additional Tips::

01 -
  • Sourdough starter transforms breakfast: That subtle tang makes these muffins taste sophisticated without any extra effort.
  • The crumb topping is pure comfort: Buttery, crunchy, and honestly the best part of eating these warm.
  • Less waste, more flavor: Finally a reason to use that discard sitting in your fridge instead of tossing it.
02 -
  • Cold butter is non-negotiable for crumbs: I learned this the hard way when I used softened butter and ended up with a dense, buttery paste instead of a topping—room temperature or warmer and you've lost the crunch entirely.
  • Your sourdough starter's strength matters: A stronger, more active starter will give you a tangier result; if yours is mild, the muffins will taste more like regular ones, which is still lovely but different.
03 -
  • Use an ice cream scoop: Distributing batter evenly means all your muffins bake at the same rate and look professionally done.
  • Don't skip the five-minute rest: Letting muffins sit in the pan lets them set just enough to release cleanly without crumbling.
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