The BEST Strawberry Sourdough Discard Muffins with Cream Cheese Frosting

These muffins are delicious and so easy to make! It’s a great activity to do with the kids and the best part is that it takes less than an hour! You can make them with or without the cream cheese frosting for a healthier option. They taste excellent both ways.

We keep a lot of fruit in the house. With a bunch of kids, it’s always good to keep healthy snack options available for grabs at all times. But what do you do when you’ve bought too much fruit and it starts to spoil? 

You make muffins, of course! 

Strawberries are the most coveted fruit around here and also the ones to go bad first so these strawberry sourdough muffins get made just about weekly.

First, gather your strawberries, flour, starter, sugar, baking powder, salt, eggs, vanilla, butter and milk. 

I like to start by mixing the starter, milk and sugar together. Set it aside and give the flavour of the sourdough to really develop. 

Use this time to wash and chop your strawberries, measure and mix together the flour, baking powder, salt, eggs, vanilla and butter. When finished, add in your starter, milk and sugar mixture. Once well combined, add in your strawberries and give it a good mix!

Preheat your oven to 400F. Grease a muffin tray using your preferred greasing method, I like to melt a tablespoon of butter and brush it into the muffin tin using a basting brush.

Evenly distribute the muffin batter into your muffin tin and place it into the oven.  

Bake your muffins for about 35 to 40 minutes. Use the toothpick method to check doneness. 

For a little something extra, make a bit of cream cheese frosting! To make the frosting, whip together a softened stick of butter with icing sugar, cream cheese, a splash of vanilla and a few tablespoons of milk. This is optional but very delicious. Top with strawberries and graham cracker crumbs for extra flare! 

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Strawberry & Cream Sourdough Discard Muffins

Need to discard some of your starter? Have fruit going bad? Try making these family friendly sourdough muffins! This recipe works well for other kinds of fruit, not just strawberries!

Course Dessert

Cuisine American

Keyword muffin, sourdough, sourdough discard, strawberry and cream

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 Muffins

Equipment

• Mixing Bowl
• Muffin Tin
• Measuring Spoons and Cups
• Whisk
• Spatula
• Electric Mixer

Ingredients

For The Muffins

• ½ cup sourdough starter
• 1 ¾ cup milk
• ½ cup sugar (You can also subtitute with honey or sweetener of your choice.)
• 2 cups flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 eggs
• 6 tbsp melted butter
• 1 tsp vanilla
• 1 cup strawberries chopped

Cream Cheese Frosting (Optional)

• ½ cup butter room temperature
• 1 cup icing sugar
• 4 oz cream cheese room temperature
• ½ tsp vanilla
• 1-2 tbsp milk add as needed until consistency is thick and produces stiff peaks when whisked
• Butter or oil for greasing muffin tin.

Instructions

• Whisk together your starter, sugar and milk. Set aside.
• Combine your flour, baking powder, salt, eggs, butter and vanilla. Add in the starter, sugar and milk. Whisk together. The consistency should be like a slightly thicker pancake batter.
• Add in the strawberries last and mix.
• Preheat your oven to 400°F/205°C.
• Grease a muffin pan with your choice of oil. I used melted butter.
• Scoop muffin batter into muffin tin and evenly distribute the mixture.
• Bake in the oven for 35-40 minutes. Check doneness with a toothpick.

Cream Cheese Frosting

• Whip softended butter, cream cheese, icing sugar, vanilla and milk together using an electric mixture.