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Sourdough discard strawberry muffins

Sourdough discard strawberry muffins are so full of flavor, have a great texture and, are an absolute joy on the breakfast and tea table. A delectable treat with a sweet crumble topping.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: muffins, Sourdough, sourdough muffins, strawberry muffins
Servings: 12 muffins


  • Mixing bowls
  • Electrical Beater, Muffin pan, Mixing bowls, Spatula
  • Oven


  • 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


  • 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