Strawberry Sourdough Muffins Topping (Print View)

Tender, tangy muffins filled with fresh strawberries and a buttery crunchy crumb topping.

# Components:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 1 cup sourdough starter, unfed or discard
07 - 1/3 cup vegetable oil or melted unsalted butter
08 - 2 large eggs
09 - 1/2 cup milk
10 - 1 teaspoon vanilla extract
11 - 1 1/4 cups fresh strawberries, diced

→ Crumb Topping

12 - 1/2 cup all-purpose flour
13 - 1/3 cup light brown sugar, packed
14 - 1/4 cup unsalted butter, cold and diced
15 - 1/2 teaspoon ground cinnamon
16 - Pinch of salt

# Preparation Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly distributed.
03 - In a separate bowl, whisk together sourdough starter, oil or melted butter, eggs, milk, and vanilla extract until smooth and well combined.
04 - Add wet ingredients to dry ingredients and stir gently until just combined. Avoid overmixing to maintain tender muffin texture.
05 - Gently fold diced strawberries into the batter using a spatula, distributing evenly throughout.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold diced butter using a fork or fingertips until mixture resembles coarse crumbs.
08 - Sprinkle crumb topping generously over each muffin, pressing lightly to adhere.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center emerges clean. Muffins should be golden brown.
10 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • Your sourdough discard finally has a purpose beyond feeling like kitchen waste.
  • They taste homemade and special but come together faster than you'd expect, making weekday mornings feel less rushed.
  • The crumb topping adds that textural surprise that transforms a good muffin into something you'll actually crave.
02 -
  • Overmixing the batter is the one mistake that will ruin the tender crumb you're chasing—mix just until combined and trust that a few small lumps disappear during baking.
  • Cold butter in the topping makes all the difference between a crumb and a paste; if your kitchen is warm, chill it for a few minutes before cutting it in.
03 -
  • Room temperature sourdough starter mixes more smoothly into the wet ingredients than cold starter straight from the fridge.
  • The crumb topping can be made ahead and stored in the fridge for up to three days, which takes pressure off your morning if you're prepping these for guests.
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