Sourdough Strawberry Muffins with Crumb Topping
These easy and fluffy Sourdough Strawberry Muffins stay moist for days with tangy sourdough discard and buttermilk. They're finished with a crunchy oat crumb topping and make a perfect spring breakfast or brunch!
Yield or Serving: 12 Muffins
Equipment
- 1 Whisk
- 1 Spatula
- 12 Muffins Liners, I like the tulip liners linked for muffins with crumb toppings
Ingredients
- 1 TBS Lemon Zest, from one lemon
- 165 g Granulated Sugar, ¾ cup
- 50 g Light Brown Sugar, ¼ cup
- 225 g All-purpose flour, 1 ¾ cups
- ½ tsp Kosher Salt
- 2 tsp Baking powder
- ½ tsp Baking soda
- 2 Eggs, room temperature
- 120 g Buttermilk, room temperature, ½ cup
- 120 g Sourdough Discard, or active starter, ½ cup
- 113 g Unsalted Butter, melted, 1 stick or 8 TBS
- 258 g Strawberries, chopped, 1 ½ cups , plus a few more for topping
Oat Crumb Topping
- 67 g Light Brown Sugar, ⅓ cup
- 42 g All-purpose flour, ⅓ cup
- 27 g Rolled Oats, ⅓ cup
- 4 TBS Unsalted Butter, cold, cut into small cubes
Instructions
- Make the Oat Crumb Topping:Add the oats, flour, light brown sugar, and cubes of butter to a small bowl and squeeze together to combine and form small clumps. Refrigerate until baking.67 g Light Brown Sugar, 42 g All-purpose flour, 27 g Rolled Oats, 4 TBS Unsalted Butter
- In a mixing bowl, massage the lemon zest into the sugars with your fingers to release the essential oils.Add the dry ingredients, whisk, and set aside.1 TBS Lemon Zest, 50 g Light Brown Sugar, 225 g All-purpose flour, ½ tsp Kosher Salt, 2 tsp Baking powder, ½ tsp Baking soda, 165 g Granulated Sugar
- In another mixing bowl, whisk the eggs, buttermilk, vanilla, and sourdough discard together until incorporated.Whisk in the melted butter last.2 Eggs, 120 g Buttermilk, 120 g Sourdough Discard, 113 g Unsalted Butter
- Add the wet ingredients to the bowl of dry ingredients and fold with a spatula until just a few floury spots remain. Fold in the chopped strawberries.258 g Strawberries
- Cover and chill the muffin batter in the refrigerator for at least an hour and up to overnight. This will help improve the flavor and help them rise tall in the oven.
- Preheat the oven to 400ºF (204ºC). Prepare a muffin pan with liners and spray with oil or grease.Equally divide the batter among the 12 muffin cups (I like using an ice cream or cookie scoop), add a few more chopped strawberries on top, and sprinkle the oat crumble on top of the muffins.Bake for about 25 minutes or until a toothpick inserted into the middle comes out clean and the streusel just starts to brown.Cool on a wire rack before digging in!
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make these easy sourdough strawberry muffins.
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