Sourdough discard strawberry muffins are so full of flavor, have a great texture, and are an absolute joy on the breakfast or tea table. Throw them in a lunchbox for a delectable treat with a cup of coffee.
Hi everyone, long time no see!
So I have been busy in the kitchen baking, celebrating birthdays, and getting back to some of our familiar routines like swimming and drama classes for the kids. Although all are good for the soul, I have to admit that I love our lockdown life’s slowness that comes with it. So far this year has been a sabbatical year for me. I struggle to see us running around like headless chickens again trying to pack our days with activities and socials.
With the bunch of extra time introduced by the COVID lockdown, came the opportunity to get into slow food. My sourdough starter is going strong and I have put her to good use, making all sorts of healthy sourdough bread and other yummy goodies.
From sourdough bread comes sourdough discard and, I have always been quite frugal. Waste not, want not. So this morning I decided to put Esmerelda (My sourdough starter’s name) to good use and made some Sourdough discard strawberry muffins. Oh boy! Are they tasty! I have come to the conclusion that nothing compares to baked goods made with sourdough. It really is superior in texture and flavor. These sourdough discard muffins are no different and they will not disappoint.
How to make sourdough starter discard muffins:
You will need:
For the crumble:
- Butter
- Sugar
- Flour
For the batter:
Method:
- Butter
- Granulated sugar
- Flour
- Sourdough discard
- Baking powder
- Salt
- Baking soda
- Fresh strawberries
- Eggs
- Vanilla Essence
- Preheat the oven to 180 degrees celsius. Line a 12 hole muffin pan with muffin papers.
- Start by preparing a crumble topping by mixing the butter, flour, and sugar until lumps and crumbs form. Do not overmix.
- Prepare the batter by mixing all of the dry ingredients.
- Melt the butter and lightly beat the eggs.
- Add all of the ingredients excluding the fresh strawberries into on mixing bowl and lightly mix together.
- Lightly mix in the strawberries.
- Spoon into the muffin holes of the muffin pan and top with spoonfuls of the crumble.
- Bake for 30 minutes and remove it from the oven.
I adapted this recipe from Little Spoon Farm. Go check out this beautiful page for more slow living recipes.
If you enjoyed this post have a look at my Pecan and banana muffins, chocolate chip muffins, and blueberry muffins.
Sourdough discard strawberry muffins
Equipment
- Mixing bowls
- Electrical Beater, Muffin pan, Mixing bowls, Spatula
- Oven
Ingredients
- 115 g Butter Melted
- 200 g Granulated sugar
- 250 g Cake flour
- 125 g Sourdough starter discard
- 2 tsp Baking powder
- ½ tsp Salt
- ½ tsp Baking soda
- 1 Cup Fresh strawberries
- 2 L Eggs
- 2 tsp Vanilla Essence
- 45 g Natural Yoghurt
Crumble topping
- 115 g Butter Melted
- 100 g Granulated sugar
- 63 g Flour
Instructions
- Preheat the oven to 180 degrees celsius. Line a 12 hole muffin pan with muffin papers.
- Start by preparing the crumble topping by mixing the butter, flour, and sugar until lumps and crumbs form. Do not overmix.
- Prepare the batter by mixing all of the dry ingredients.
- Melt the butter and lightly beat the eggs.
- Add all of the ingredients excluding the fresh strawberries into on mixing bowl and lightly mix together.
- Lightly mix in the strawberries.
- Spoon into the muffin holes of the muffin pan and top with spoonfuls of crumble.
- Bake for 30 minutes and remove it from the oven
