Name: Sourdough Strawberry Muffins Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 23 min
Yield: 12
Ingredients: 2 cups (240g) all-purpose flour; 1/2 cup (100g) granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; Zest of 1 lemon (about 1 tsp, finely grated); 1 cup (240g) active sourdough starter (100% hydration, fed and bubbly); 1/2 cup (120ml) buttermilk; 1/4 cup (60ml) melted unsalted butter (cooled slightly); 1 large egg, room temperature; 1 tsp vanilla extract; 1 1/2 cups (210g) fresh strawberries, hulled and diced into small pieces; 1 tbsp all-purpose flour (to coat the strawberries); 3 tbsp all-purpose flour; 2 tbsp granulated sugar; 2 tbsp unsalted butter, cold and cubed; Pinch of salt

Jump to Recipe

Try this sourdough strawberry muffins recipe! Soft, fruity, and topped with streusel, an easy, delicious way to use your sourdough starter.

sourdough strawberry muffins pinterest image

These easy sourdough strawberry muffins recipe are a must-bake for anyone craving a soft, sweet treat with a tangy twist. Made with active sourdough starter and bursting with fresh berries, they’re incredibly moist muffins with a tender crumb and golden streusel topping. Each bite offers delicious flavor that balances fruity brightness with rich, buttery notes. This amazing recipe is perfect for beginner and experienced bakers alike, thanks to its simple ingredients and easy instructions. Whether you’re baking for your family, prepping snacks for the week, or using up extra starter, these sourdough strawberry muffins recipe are a wholesome, feel-good option that will leave everyone asking for more.

Why You’ll Love This Recipe

Bursting with Fresh Strawberry Flavor: Juicy, sweet strawberries are folded into every muffin, delivering vibrant fruitiness in every tender bite.
Perfect Texture: A soft, moist crumb from buttermilk and melted butter pairs beautifully with the crunchy, golden streusel topping.
Quick and Easy: Ready in about 45 minutes with straightforward steps, these muffins are perfect for beginners or busy bakers craving a homemade treat.

Ingredients

Flour – my favorite to use is organic all-purpose spelt flour, but organic all-purpose flour will work well too.

Granulated sugar – You can use brown sugar to bring out a slight caramel taste, or white granulated sugar.

Baking powder – leavening agent that helps our scones rise and become light

Baking Soda – for leavening and to neutralize the acidity of the starter

Salt – unrefined sea salt is best

Lemon Zest – infuses the dough with a bright, citrusy spark, cutting through the richness and enhancing the vanilla’s warmth. Fresh lemon zest from organic lemons works best.

Sourdough Starter – use active sourdough starter, that has been fed no more than 6 hours ago, doubled in size and is bubbly. Here is my simple step by step guide on how to make your own sourdough starter

Buttermilk – enhances tang and moisture. No buttermilk? No worries! Check out substitute options below.

Butter – Use melted unsalted butter, and opt for grass-fed when possible. Remember to set your butter out of the fridge ahead of time so it’s room temperature.

Egg – use 1 large egg to bind all the ingredients together.

Vanilla extract – opt for real vanilla extract, or make your own!

Strawberries – chopped fresh strawberries bring a bright, fruity zing, balancing the muffin’s tangy richness.

** Head to the recipe card at the bottom of the page for exact measurements.

freshly baked sourdough strawberry muffins in the muffin tin

Supplies

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with butter or nonstick spray.
Prepare the Strawberries: In a small bowl, toss the diced strawberries with 1 tbsp flour to prevent sinking. Set aside.
Make the Streusel Topping: In another small bowl, combine the 3 tbsp flour, 2 tbsp sugar, and pinch of salt. Add the cold cubed butter and use your fingers or a fork to mix until it forms coarse crumbs. Refrigerate until ready to use.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
Mix Wet Ingredients: In a medium bowl, whisk the sourdough starter, buttermilk, melted butter, egg, and vanilla extract until smooth. The mixture may look slightly lumpy due to the starter, which is normal.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix. A few small lumps are okay.
Fold in Strawberries: Gently fold the flour-coated strawberries into the batter, ensuring even distribution without crushing the fruit. The batter will be thick and scoopable.
Fill the Muffin Tin: Using a large spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each to the top for tall, bakery-style muffins. Sprinkle a generous pinch of streusel topping over each muffin, pressing lightly to adhere.
Bake: Bake for 20-23 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine due to the strawberries). Rotate the tin halfway through for even baking.
Cool and Serve: Cool the muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm for peak flavor or cool completely for a beautiful presentation.

Buttermilk Substitutes (Choose One):

Milk + Lemon Juice (Best Option):
- Mix ⅓ cup (80ml) of any milk (whole, 2%, or even plant-based like almond or oat) with 1 tsp of lemon juice (fresh from the lemons you’re already using works great).
- Let it sit for 5 minutes until it curdles slightly. This mimics buttermilk’s acidity and texture perfectly.
Milk + Vinegar:
- Same as above: ⅓ cup (80ml) milk + 1 tsp white vinegar. Let it sit for 5 minutes. It’s a neutral-flavored swap that keeps the bread tender.
Yogurt + Water:
- Combine ¼ cup (60g) plain yogurt (Greek or regular) with 1-2 tbsp water to thin it to ⅓ cup (80ml) total. Stir well. This adds a creamy tang similar to buttermilk.
Sour Cream + Water:
- Mix ¼ cup (60g) sour cream with 1-2 tbsp water to reach ⅓ cup (80ml). This keeps the richness and moisture intact.

Tips

Sourdough Starter: Ensure your starter is active and bubbly for optimal rise and flavor. Feed it 4-6 hours prior if needed.
Strawberries: Dice strawberries small to ensure even distribution and prevent excess moisture. Fresh works best, but if using frozen, don’t thaw them.
Streusel: Keep the streusel cold until baking to maintain its crumbly texture, giving the muffins a professional, golden finish.

a close up of sourdough strawberry muffins recipe in the muffin tin

Storage

Room Temperature (1-2 Days): Store cooled muffins in an airtight container lined with a paper towel to absorb excess moisture, keeping the streusel crisp. Place in a cool, dry spot away from direct sunlight to maintain freshness.

Refrigeration (Up to 5 Days): Place muffins in an airtight container or resealable bag and refrigerate to extend freshness, especially in humid climates. The streusel may soften slightly, but flavor remains intact. Bring to room temperature or warm before serving.

Freezing (Up to 2 Months): Cool muffins completely, then wrap each individually in plastic wrap and place in a freezer-safe bag or container to prevent freezer burn. Label with the date. Freeze without streusel topping if planning to refresh it later.
Thawing: Thaw muffins at room temperature for 1-2 hours or overnight in the fridge. Add fresh streusel and warm if desired for a just-baked feel.

From Room Temperature or Refrigerated: Warm muffins in a 150°C (300°F) oven for 5-7 minutes or in a toaster oven to revive the streusel’s crunch. Alternatively, microwave for 10-15 seconds, but this may soften the topping.
From Frozen: Thaw first, then reheat as above, or place frozen muffins directly in a 150°C (300°F) oven for 10-12 minutes for a quick refresh.

FAQs

Yes, discard works, but active starter adds a slight rise and tangier flavor. Ensure discard is not older than a week for best results.

Yes, use frozen strawberries without thawing to avoid excess moisture. Dice if needed and toss with flour to prevent sinking.

Mix ½ cup (120ml) milk with 1 tsp lemon juice or vinegar, let sit 5 minutes, or use thinned yogurt (¼ cup yogurt + 2 tbsp water).

Absolutely, the sourdough strawberry muffins recipe are still delicious. Sprinkle a pinch of coarse sugar before baking for a simple crunchy finish.

This happens if berries aren’t coated with flour or the batter is too thin. Toss strawberries thoroughly with 1 tbsp flour and fold gently.

Use a 1:1 gluten-free flour blend and a gluten-free sourdough starter. Verify baking powder and soda are gluten-free. Texture may vary slightly.

Avoid overmixing; stir until just combined. Ensure baking powder/soda are fresh and the starter is bubbly for optimal rise.

Yes, blueberries or raspberries work well. Use 1 ½ cups (210g) diced fruit, coated with flour, to maintain batter consistency.

The streusel may absorb moisture if stored improperly. Keep it cold before baking and store muffins in a single layer with a paper towel.

Yes, use a mini muffin tin and bake for 12-15 minutes at 375°F (190°C). Yield will be about 24-30 mini muffins.

Yield: 12