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SOURDOUGH STRAWBERRY MUFFINS - RECIPE FEATURE IMAGE

Sourdough Strawberry Muffins

Easy to mix and bake sourdough strawberry muffins bursting with fresh strawberries and oatmeal. Use 200g of your sourdough starter to make these delicious sweetly jewelled muffins.
3.15 from 64 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 large muffins
Calories 393 kcal

Equipment

  • 6 extra large hole muffin tin

Ingredients
  

Dry Ingredients

  • 230 g All Purpose Flour
  • 100 g Brown Sugar
  • 200 g Strawberries (fresh strawberries, diced)
  • 100 g Rolled Oats
  • 3 g Salt (approx half tsp)
  • 15 g Baking Powder (approx 2 tsp)
  • 2 g Ground Cinnamon (approx 2 tsp)

Wet Ingredients

  • 200 g Sourdough Starter (can be discard or active starter)
  • 30 g Butter (melted)
  • 30 g Vegetable Oil
  • 2 Eggs
  • 250 g Milk (any milk is fine)
  • 5 g Vanilla Extract (approx 2 tsp)

Instructions
 

  • Preheat your oven to 200C (400F).
  • Grease a jumbo 6 hole muffin tin with butter and set aside.
  • Add all of the dry ingredients to a large mixing bowl and stir well to combine. Make sure that the strawberries are well coated in the flour mixture.
  • In a separate bowl, add all of the wet ingredients and whisk until well combined.
  • Make a well in the centre of the dry ingredients and pour in the wet ingredients.
  • Mix until just combined (a little dry flour is perfectly ok). Don't over mix or you'll get tough muffins.
  • Spoon the muffin mixture into the muffin tin. Sprinkle with some raw sugar if desired (they are fine left plain but the muffins in the photographs have sugar sprinkled on top).
  • Bake for approximately 30 minutes at 200C (400F) until golden brown.

Notes

Sourdough Starter
You can use active sourdough starter or sourdough discard in these sourdough muffins. The main thing is that the discard isn't too old or the sour flavor will overpower the muffins. I have made these several times with different sourdough starters and I much prefer making them with sourdough starter that has been fed within the last 24 hours.
 
Muffin Tin
I've use a giant 6 hole muffin tin to make 6 bakery style muffins. You could use a 12 hole muffin tin for smaller muffins if you prefer.
 
Ingredient Swaps
I've added a few ingredient swaps for you to consider, depending on your dietary requirements and what you have on hand at the time of baking. You can still make delicious muffins, even if you don't have the exact ingredients:
  • Sweet strawberries - You can swap out the strawberries for fresh blueberries, fresh peaches or fresh raspberries. Frozen berries will also work. You can use the same quantity of 200g of whatever fruit you choose, fresh or frozen.
  • All Purpose Flour - ou can use whole wheat flour instead of all purpose flour in these muffins.
  • Light Vegetable Oil - you can substitute the oil for any light flavored vegetable oil. I like using sunflower oil but coconut oil, olive oil or canola oil also work well.
  • Milk - I've used whole dairy milk but any type of plant based milk works well too. You could also use 125g of Greek yogurt blended with 125g of milk for extra protein too.
 
 

Nutrition

Calories: 393kcalCarbohydrates: 69gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 70mgSodium: 535mgPotassium: 262mgFiber: 4gSugar: 20gVitamin A: 277IUVitamin C: 20mgCalcium: 245mgIron: 3mg
Keyword Sourdough Discard
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