Strawberry Sourdough Muffins (Printable Copy)

Tender sourdough muffins with fresh strawberries and a crunchy crumb topping, perfect for morning or afternoon enjoyment.

# What You 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 packed light brown sugar
14 - 1/4 cup unsalted butter, cold and diced
15 - 1/2 teaspoon ground cinnamon
16 - Pinch of salt

# How to Make:

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 until evenly distributed.
03 - In a separate bowl, whisk together sourdough starter, oil or melted butter, eggs, milk, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into the dry mixture and stir gently until just combined. Do not overmix; lumpy batter is acceptable.
05 - Gently fold diced strawberries into the batter using a spatula, preserving fruit integrity.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or fingertips until mixture resembles coarse breadcrumbs.
08 - Distribute crumb topping generously over each filled muffin cup.
09 - Bake for 22 to 25 minutes, until a toothpick inserted into the center emerges clean with no wet batter.
10 - Allow muffins to cool in the pan for 5 minutes, then turn out onto a wire rack for complete cooling.

# Expert Advice:

01 -
  • That sourdough starter you've been meaning to use actually transforms these muffins into something with real depth and character.
  • The crumb topping adds a buttery crunch that makes people think you spent way more effort than you actually did.
  • Fresh strawberries burst with juice as you bite through, turning an ordinary breakfast into something that feels slightly indulgent.
02 -
  • The sourdough starter makes these muffins stay tender for days—they actually improve slightly on day two when the flavors have had time to develop and deepen.
  • If your strawberries are particularly large or watery, cut them smaller and pat them dry before folding in, otherwise they'll release too much liquid and make your batter soggy.
03 -
  • Room temperature eggs and milk mix more smoothly with the starter, creating a more cohesive batter than cold ingredients straight from the fridge.
  • If your sourdough starter is particularly sour, you can use half unfed starter and half fed starter to gentle the tang, or just embrace the sourness—some people consider it the whole point.
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