Description
These delightful sourdough strawberry muffins are a perfect quick breakfast pastry, offering a decadent and elevated start to your day with a touch of honey sweetness. Imagine biting into a fluffy, golden muffin, bursting with sweet strawberries and a subtle tang from the sourdough, all kissed with a hint of honey. It’s an experience that feels gourmet but is surprisingly simple to achieve, making it ideal for busy mornings or a special weekend treat.
Ingredients
Instructions
1. Preheat your oven to 400 F (200 C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
3. In a separate medium bowl, whisk together the sourdough discard, milk, melted and cooled butter, egg, honey, and vanilla extract until well combined and smooth.
4. Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
5. Gently fold in the diced fresh strawberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
Keywords: sourdough, muffins, strawberry, breakfast, pastry, easy, discard, honey, sweet, baked goods