It's strawberry season, and I don't know about you, but I am physically incapable of walking away from the farmers market with less than three pints of strawberries at a time. This means I'm constantly working on new ways to use fresh strawberries before they go bad, and this one is a keeper for sure. Super moist and packed with strawberry flavor, these muffins are perfect as a quick breakfast, afternoon snack, or as part of your next brunch spread. Now go out and get some fresh strawberries before the season is over!!
Fresh Strawberry Sourdough Muffins
Makes 12 standard muffins
1 pint fresh strawberries, divided
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup neutral oil (I like avocado or grapeseed)
1 large egg, room temperature
1/3 cup whole milk
1/4 cup unfed sourdough discard
2 teaspoons turbinado sugar, for sprinkling
Preheat oven to 375°F. Line a standard muffin pan with cupcake liners and set aside.
Stem the strawberries. Thinly slice two or three so that you have 12 slices of similar size. Dice the remaining strawberries into 1/2-inch pieces and set aside
In a large mixing bowl, whisk together the flour, granulated sugar, salt and baking powder. Add the oil, egg, milk, and sourdough discard and gently stir to combine. Do not overmix.
Gently fold the diced strawberries into the batter, and scoop the batter into the prepared muffin pan. Place a strawberry slice on top of each muffin and sprinkle with turbinado sugar.
Bake muffins for about 20-25 minutes, until a toothpick inserted in the middle comes out clean. Rest for 15 minutes in the muffin pan and then transfer to a cooling rack to cool completely.
Fun fact: Once they are completely cool, muffins will keep in the freezer for up to 2 months. Pack them in a single layer in a plastic freezer bag, and pull them out a couple of hours before you want to eat so that the strawberries can thaw, or, if you're in a hurry, throw them in the microwave for about 30 seconds.