If you’re a fan of sourdough and strawberries, you’re in for a treat! Strawberry sourdough muffins combine the delicious tang of sourdough with the sweet freshness of ripe strawberries. Whether you're a seasoned sourdough baker or a beginner, this recipe is a delightful way to use your sourdough starter. Plus, these sourdough strawberry muffins are perfect for breakfast, snacks, or even dessert.

Why You'll Love Strawberry Sourdough Muffins
These muffins are moist, fluffy, and bursting with flavor. The sourdough adds a unique tang that complements the natural sweetness of the strawberries. They’re not only tasty but also a great way to use up any leftover sourdough starter. Whether you're looking for a new twist on traditional muffins or something a little more gourmet, sourdough strawberry muffins are the perfect choice.
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Benefits of Making Sourdough Muffins
- Natural Fermentation: Using a sourdough starter brings the benefits of natural fermentation, which can make these muffins easier to digest.
- Unique Flavor: The combination of tangy sourdough and sweet strawberries creates a taste that’s hard to resist.
- Simple Ingredients: You probably have most of the ingredients on hand—flour, sugar, eggs, butter, and strawberries.
- Versatile: These muffins can be made with fresh or frozen strawberries, and you can customize them by adding nuts or even chocolate chips.
Key Ingredients for the Best Sourdough Strawberry Muffins
To make the best strawberry sourdough muffins, you’ll need the following key ingredients:
- Sourdough Starter: The star of the recipe, giving these muffins their signature tang.
- Fresh Strawberries: Ripe and juicy strawberries add bursts of sweetness.
- Flour: All-purpose flour works best, but you can use whole wheat or Kamut for a heartier version, but be sure to adjust flour amount.
- Butter
- Eggs
- Baking Powder
- Baking soda
- Cinnamon
- Vanilla
- Sugar

How to Make Strawberry Sourdough Muffins
Prep Your Sourdough Starter: Make sure your sourdough starter is active and bubbly. If it’s been sitting in the fridge, feed it and let it sit at room temperature for a few hours or until it double inside before using it in this recipe.
Mix the Wet Ingredients: In a large bowl, combine melted butter, sugar, eggs, and your active sourdough starter.
Add the Dry Ingredients: Gradually add flour, baking powder, and salt, stirring until just combined.
Fold in Strawberries: Gently fold in your chopped strawberries, being careful not to overmix.
Fermentation: This step is optional, but allowing this batter to sit out at room temperature, and ferment for an hour or even two (you can also do this in the refrigerator if you are uncomfortable letting the eggs sit out) will give these muffins an authentic sourdough taste.
Bake: Scoop the batter into muffin tins and bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
Tips for Making the Best Strawberry Sourdough Muffins
- Don’t Overmix: Overmixing the batter can result in tough muffins. Stir until just combined.
- Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. If using frozen, make sure to thaw and drain them well before adding to the batter.
- Customize It: Add a handful of nuts, chocolate chips, or a sprinkle of cinnamon for an extra flavor boost.
Storing and Freezing Sourdough Strawberry Muffins
These strawberry sourdough muffins store well at room temperature in an airtight container for up to 3 days. If you’d like to keep them longer, you can freeze them. Simply wrap each muffin in parchment and store in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm them in the oven.
Frequently Asked Questions
1. Can I use discarded sourdough starter in this recipe?
Yes! This recipe is great for using sourdough discard..
2. Can I make these muffins gluten-free?
You can experiment with gluten-free flour, though the texture may vary. Be sure to use a gluten-free sourdough starter if needed.
3. What can I substitute for fresh strawberries?
If strawberries aren’t in season, you can use frozen berries (just thaw and drain), or even substitute with other fruits like blueberries or raspberries.
Why Strawberry Sourdough Muffins are a Must-Try Recipe
Incorporating sourdough into your muffin recipes is a fantastic way to add depth of flavor and a bit of nutrition to your baked goods. These sourdough strawberry muffins are a refreshing twist on traditional muffins, offering a balance of sweetness and tang. They’re perfect for breakfast, a midday snack, or even as a treat to share with friends and family. Plus, the use of a sourdough starter makes these muffins stand out from other fruit muffins.
If you’ve been looking for a delicious and unique muffin recipe, look no further than strawberry sourdough muffins. These tangy, sweet, and perfectly moist muffins will become a go-to in your baking routine. Whether you’re an experienced baker or just starting, this recipe is simple and rewarding.
So, grab your sourdough starter and fresh strawberries, and bake a batch of these irresistible sourdough strawberry muffins today!
Strawberry Sourdough Muffins

Sourdough strawberry muffins and stweet and fluffly with a little bit of that delicous sourdough tang. They are the perfect easy weekend breakfast or snack!
Ingredients
- 1½ cup flour
- ½ cup sourdough starter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¾ cup sugar
- 2 large eggs
- 6 tablespoon unsalted butter (melted and cooled)
- ½ teaspoon salt
- ⅓ cup Milk
- 1 cup Strawberries
- ½ teaspoon Vanilla extract
Instructions
1. Preheat oven to 350 degrees. Line muffin tins with 16 muffin liners.
2. Dice strawberries into small pieces and dust with flour.
3. Mix flour, sugar, baking powder and soda, and salt and cinnamon into a medium bowl.
4. Mix melted butter, eggs, sugar, vanilla and sourdough discard into a small bowl. Whisk together until smooth.
5 Slowly combine the wet misture into the flour dry flour mixture. Stir together until combined.
6. fold in diced strawberries until combined.
7. Divide batter between 16 lined muffin cups using a large spoon or cookie scoop.
8. Evenly sprinkle remaining ½ cup diced strawberries over the top of the muffins.
9. Bake muffins at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.