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 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 12Muffins
Equipment
Mixing Bowl
Muffin Tin
Measuring Spoons and Cups
Whisk
Spatula
Electric Mixer
Ingredients
For The Muffins
½cupsourdough starter
1 ¾cupmilk
½cupsugar(You can also subtitute with honey or sweetener of your choice.)
2cupsflour
1tbspbaking powder
½tspsalt
2 eggs
6tbspmelted butter
1tspvanilla
1cupstrawberrieschopped
Cream Cheese Frosting (Optional)
½cupbutterroom temperature
1 cupicing sugar
4 ozcream cheese room temperature
½tspvanilla
1-2tbspmilkadd 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.