Tangy Sourdough Muffins studded with fresh strawberries are delicious for breakfast brunch, afternoon tea, snack, dessert, you name it.
Sourdough and fresh berries are a wonderful combination, tangy and sweet. These muffins are perfect for spring and summer when strawberries are at their best.
About Sourdough Starter
Long before sourdough became trendy it was the leavener of choice for pioneers, miners and other homesteaders. None of this "hydration" talk or "discarding" starter nonsense (throw away food?! heaven forbid!). You used it to cook with regularly and always saved a bit to keep the starter going for the next recipe.
If you do not have sourdough starter ask around to see if you can get some. Sourdough fans love to share starter, knowledge and recipes. Or you can make your own (it will take a week or more) with these easy instructions from my blogging buddy Erin at The Spiffy Cookie.
Can you use sourdough discard for this?
I am not a big fan of the term discard. The concept of throwing out food is a strange concept to me.
But yes, you can.
The sourdough is here for taste, the leavening comes from the baking powder and soda.
More Mother's Day Brunch Recipes from #OurFamilyTable
Celebrate the Mom's in your life with a lovely brunch including these delicious recipes:
Mother's Day Brunch Ideas
- Blueberry Buckle from Art of Natural Living
- Chef Salad Kebabs from Palatable Pastime
- Chorizo and Egg Breakfast Tacos from A Kitchen Hoor's Adventures
- Dutch Baby Pancake from Jen Around the World
- Hawaij Spiced Coffee Cake from Hezzi-D's Books and Cooks
- Rainbow Salad with Tandoori Dressing from Magical Ingredients
- The British Bloody Mary from Karen's Kitchen Stories
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Strawberry Sourdough Muffins
Ingredients
- 1 cup sourdough (see note)
- ½ cup sugar
- 4 tablespoons butter flavored coconut oil or shortening
- 1 large egg
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cup fresh strawberries (sliced)
Instructions
- Preheat oven to 400°F. Grease a 12 cup muffin tin or line with wrappers.
- In a mixing bowl, combine sourdough, sugar, oil and egg.
- Stir in dry ingredients just until moistened.
- Fold in strawberries.
- Fill muffin cups ¾ full. Bake at 400°F 20-25 minutes, until golden and toothpick inserted in the center comes out clean.
Notes
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Christie
The sourdough sounds so interesting! I've never had a sweet sourdough muffin. I can't wait to try these.
Meredith
Is the sourdough listed in the ingredients, active sourdough or discard? Do you measure yours by weight (grams)? And do you have an alternative ingredient to shortening (is this Chrisco) or coconut oil? Thanks so much for the extra help. I'm excited to make these 🙂 I'm really having fun exploring my options with sourdough!!
Audrey
I explain in the text above the recipe that you can use active or "discard" sourdough since the leavening comes from the baking powder and soda. I'll add it to the notes of the recipe as well to avoid confusion in the future.
No, I don't measure by weight. The recipe this is based on is from miners and homesteaders who wouldn't have had a scale or bothered to take the time to use one.
Use any fat you like if you don't want to use shortening or coconut oil: butter, margarine, cooking oil, etc. The original recipe makers probably would have used lard, haha!