The BEST Sourdough Strawberry Muffins Recipe [with fresh strawberries]

You're going to love these sourdough strawberry muffins bejewelled with fresh strawberries and sweetened with brown sugar. They are a great way to use up your sourdough discard. Even better if it's strawberry season and you have an abundance of fresh strawberries to use!

This strawberry sourdough muffin recipe is quick and easy and uses 200g of sourdough discard. Serve them warm, drizzled with maple syrup for a quick and easy breakfast or freeze them for an afternoon snack on the run. However you eat them, I'm sure your whole family will love them!

If you love making sourdough muffins, you will love this collection of 15+ sourdough muffin recipes, featuring sourdough blueberry muffins, sourdough chocolate chip muffins and sourdough banana muffins. Or maybe sourdough English Muffins are more your style?

Why You'll Love This Recipe

• Intense Strawberry Flavor - with a big 200g of fresh strawberries, these strawberry sourdough muffins pack a sweet strawberry punch! You could even add in 100g of chocolate chips for a chocolate hit. And if you've got even more strawberries to use, check out this sourdough strawberry cake or these sourdough strawberry rolls!
  
• Perfect Breakfast on the Go - these easy sourdough strawberry muffins combine the goodness of sourdough starter discard, oatmeal and fresh strawberries to create a delicious breakfast on the go.
  
• They Freeze Well - these muffins will last up to 3 days in an airtight container, but they will last in the freezer for up to 3 months. You can use up excess strawberries and then freeze the muffins to eat later.

Using Your Homemade Sourdough Starter

Using your sourdough homemade sourdough starter can sometimes be a bit daunting, especially if you are in the beginning stages.

You can make this recipe using 200g of your sourdough discard once your sourdough starter is at least 7 days old. Prior to this stage, it's not advisable to use your starter or your discard, as it's still going through the establishment phase.

If you purchased an established sourdough starter, you don't have to wait to use the discard, you can use it straight away in these easy sourdough discard recipes.

​The great thing about this recipe is that you can use sourdough discard or active sourdough starter - whatever you have on hand. This recipe uses baking powder to leaven the muffins, so it won't really make any difference whether your starter is fed or unfed. If you are still learning the all the different sourdough terms, I highly recommend using this sourdough glossary.

If you are just starting out on your sourdough journey, I recommend reading these sourdough resources so you can use your own sourdough starter with confidence:

• Why You Must Discard Your Sourdough Starter Every Time You Feed
• How To Strengthen Your Sourdough Starter
• Common Sourdough Starter Problems & How To Fix Them

How To Make Sourdough Strawberry Muffins

Making these easy sourdough discard strawberry muffins could not be easier. Like most sourdough muffins, you will need to mix the dry ingredients together first and then the wet ingredients before combining them both.

I have included the fresh diced strawberries as dry ingredients because it's important to coat the strawberries in the flour mixture. This ensures that the strawberries don't all sink to the bottom of the muffins while they bake. 

I have used a large 6 hole muffin tin for this recipe to create bigger, bakery style muffins. If you wanted to make smaller muffins, you can use a 12 hole muffin tin. You'll find the full recipe and ingredients list in the recipe card at the bottom of this post.

Here's how to make the best sourdough strawberry muffins:

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, including your sourdough starter and whisk until well combined.

Make a well in the centre of the dry ingredients and pour in the wet ingredients.

Mix until the muffin batter is 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 or turbinado 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.

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.

How To Store + Freeze Sourdough Muffins

These sourdough muffins will last for up to 3 days in an airtight container. After the first two days, you can gently warm them in the microwave to refresh them.

They freeze really well. I like to freeze in individual ziploc bags for easy to grab snacks. Allow them to thaw at room temperature before gently warming them in the microwave.

Share the sourdough love!