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5 from 2 votes

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
Cook Time 40 minutes
Total Time 50 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.