Strawberry Chocolate Sourdough Muffins
This post may contain affiliate links. Please read our disclosure policy.I love the sweet flavor of strawberry paired with chocolate, and if you know me at all, you know I love adding sourdough discard to anything I can. I have a whole slew of sourdough discard recipes on this website, so adding sourdough discard to these strawberry chocolate sourdough muffins was a no-brainer. It adds moisture, flavor (if you want them tangy) and is a great way to use up excess sourdough discard. I hope you love these strawberry chocolate sourdough muffins as much as my family does. Enjoy!
Ingredients in Strawberry Chocolate Sourdough Muffins
- Sourdough Discard: In order to avoid a stronger sourdough flavor, use 100% hydration sourdough discard that is no more than a day or two old. You can use fresh, bubbly sourdough starter or refrigerated discard.
- Unsalted Butter: I always bake with unsalted butter. Unsalted butter allows me to control the flavor in my baked goods — there is no standard for the amount of salt in salted butter, which makes using salted butter a little unpredictable.
- Vegetable Oil: A combination of butter and vegetable oil keep these sourdough blueberry muffins moist and flavorful.
- Buttermilk: For a tender muffin, use buttermilk. If you don’t have buttermilk on hand, you can combine 1/4 cup sour cream/Greek yogurt with 1/4 cup milk. Mix together and substitute 1:1 for the weight of buttermilk in the recipe.
- Sugar: Granulated sugar gives the perfect sweetness that complements the sweetness of the diced strawberries.
- Eggs: Eggs add richness and structure to these muffins.
- All-Purpose Flour: All-purpose flour works well in this recipe. Be careful not to over-mix so the crumb stays tender and soft.
- Cornstarch: Cornstarch in small amounts creates a more tender muffin. I love adding it into these strawberry sourdough muffins.
- Strawberries: This recipe calls for diced strawberries AND crushed freeze-dried strawberries for color and flavor. Make sure to crush the freeze-dried strawberries into a fine powder before using them.
- Chocolate Chips: I love mini semi-sweet chocolate chips in this recipe. They give a little pop of chocolate flavor in every bite. You can substitute your favorite flavor of regular chocolate chips if desired.
Mixing Strawberry Chocolate Muffin Batter
Wet Ingredients: Mix together the liquid ingredients. Melt unsalted butter in a large liquid measuring cup or small bowl. Add vegetable oil, buttermilk, egg, vanilla extract and sourdough discard to the measuring cup and whisk together until completely combined.
Dry Ingredients: To a separate mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cornstarch and salt. Crush the freeze-dried strawberries to a fine powder. Add the strawberry powder to the dry ingredients – fluff together. Add the diced strawberries to the flour mixture and fluff together until coated in flour. Add the mini chocolate chips and fluff again.
Mixing Together: Add the liquid ingredients to the flour/strawberry mixture and stir gently a few times until thoroughly moistened. Be careful not to over-mix the dough – overmixing will keep gluten from developing. A few streaks of flour are okay!
To long-ferment the batter, stick the batter in the refrigerator overnight or up to 48 hours before baking the muffins. This will result in a more fermented flavor and more of the health benefits of sourdough.
Filling Muffin Tins
Once the batter is mixed up, line the muffin tins with parchment liners or muffin liners if desired. I usually spray my muffin tins with cooking spray, then fill the muffin tins about 3/4 of the way full. This recipe makes good-sized large muffins. If you want to bake smaller muffins and get about 2 dozen out of the batter, fill the tins about 1/2-2/3 of the way full instead.
Baking Strawberry Chocolate Sourdough Muffins
Preheat the oven to 375ºF. Sprinkle a little bit of granulated sugar on the tops of the muffin batter. This gives the muffins a crunchy topping. Bake muffins for 22-24 minutes at 375ºF. Check with a toothpick if needed. Let muffins cool completely (or as long as you can!) before enjoying.
Frequently Asked Questions
After the muffins have cooled completely, stick them in an airtight container or ziplock bag. Freeze them for up to a couple months.
You can leave out the freeze-dried strawberries if you don’t have them or don’t want to use them. They add color to the batter and an extra sweet strawberry flavor, which is why I like to add them – make sure you crush them to a fine powder before using.
You don’t have to if you have good quality muffin tins. I like to spray my muffin tins with cooking spray if I’m not using muffin liners.
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Strawberry Chocolate Sourdough Muffins
Ingredients
- 120 grams sourdough discard about 1/2 cup
- 113 grams unsalted butter, melted about 8 Tablespoons
- 50 grams vegetable oil about 1/4 cup, or any neutral-flavored oil
- 2 large eggs about 100 grams
- 160 grams buttermilk about 2/3 cup
- 8 grams vanilla extract about 2 teaspoons
- 350 grams all-purpose flour about 2.5 cups
- 20 grams cornstarch about 2 Tablespoons
- 240 grams granulated sugar about 1 cup
- 12 grams salt about 2 teaspoons
- 15 grams baking powder about 1 Tablespoon
- 10 grams freeze-dried strawberries about 2 Tablespoons, crushed to a powder
- 280 grams diced strawberries about 2 cups
- 150 grams mini chocolate chips about 1 cup, see recipe notes
- 10-20 grams granulated sugar for sprinkling on top of the muffins, 1-2 Tablespoons
Instructions
- Preheat the oven to 375ºF.
- Melt unsalted butter in a large liquid measuring cup or small bowl. Add vegetable oil, buttermilk, egg, vanilla extract and sourdough discard. Whisk together until smooth and the sourdough discard is mostly incorporated into the liquid ingredients.
- To a mixing bowl, whisk together the all-purpose flour, sugar, cornstarch, baking powder, finely crushed freeze-dried strawberries and salt. Add the diced strawberries and mini chocolate chips and mix together until coated in the dry ingredients.
- Add the liquid mixture to the flour/strawberry mixture and stir gently a few times until thoroughly moistened and just mixed together. A few streaks of flour are okay!
- Spray a 12 cup muffin tin, cut square pieces of parchment paper to fit the holes of your muffin tin or line with muffin liners. Scoop muffin batter into the muffin tins, filling the tins about 3/4 of the way full. You will have some leftover batter, enough for about 6 more muffins after baking the first 12.
- Sprinkle 1-2 Tablespoons of granulated sugar on top of the muffins before baking.
- Bake muffins for 22-25 minutes at 375ºF. If you fill the muffin tins less full, they may bake a little faster. Check that muffins are done by inserting a toothpick into the center of one and making sure it comes out clean. Pull muffins out of the oven and let rest for about 5 minutes in the pan.
- Take the baked muffins out of the pan and fill the muffin tin with the remaining muffin batter. Bake according to the same directions. Let muffins cool and enjoy!
These are delicious!! They freeze very well, too!! Thanks for sharing!! 😍🍓😋
Is it possible to make these with frozen strawberries?
I think you could do that, but you’d want to cut the strawberries into small pieces which means you may need to thaw them a little. I would probably squeeze out some of the excess water before adding them to the mixture as well.