Description

Bright and tangy muffins combining fresh strawberries, lemon zest, and sourdough discard for a moist, flavorful summer treat. Perfect for brunch, snacks, or gifting.

Ingredients

Scale

1 1/2 cups fresh strawberries, chopped

1 tbsp lemon zest

2 tbsp lemon juice

1 cup sourdough discard

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup (1 stick) butter, melted

1/2 cup milk or buttermilk

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

Instructions

1. Rinse and pat dry strawberries, dice into small pieces, and toss with a spoonful of flour.

2. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

3. In a large bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

4. In another bowl, whisk melted butter, sugar, and vanilla until smooth. Add milk, lemon juice, and sourdough discard and stir gently.

5. Pour wet ingredients into dry ingredients and fold with a spatula until just combined. Fold in strawberries gently.

6. Spoon batter into muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if desired.

7. Bake 20–25 minutes until tops are golden and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 14
Sodium: 180
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 32
Fiber: 1
Protein: 4
Cholesterol: 30

Keywords: sourdough, strawberry, lemonade, muffins, summer, brunch, baking, discard, fresh