Sourdough Discard Strawberry Rhubarb Breakfast Muffins
SERVINGS 12 muffins
Ingredients
- 2 cups flour
- ½ teaspoons salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon (optional)
- 8 tablespoons butter or ½ cup melted coconut oil
- 2 large eggs
- ½ cup maple syrup
- ½ cup sourdough starter discard
- 1 teaspoon vanilla
- 1/4 cup water
- 1 cup finely diced rhubarb
- 1 1/2 cups diced fresh or frozen strawberries
Topping:
- 1/3 cup maple sugar or brown sugar
- 3 tablespoons cold salted butter, finely diced or grated
- 2 tablespoons flour
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with liners or cooking oil and set aside.
- Prepare the streusel topping by mixing together in a small bowl: maple or brown sugar, butter, and flour. I find my fingers work best for mixing this up quickly, but you could also pulse this mixture a few times in a food processor. Store in the fridge until ready to top your muffins.
- To a large bowl, add: melted butter, eggs, maple syrup, sourdough discard, water, and vanilla. Whisk to combine well.
- In a separate large bowl, add: salt, flour, baking powder, baking soda, and cinnamon. Whisk to mix well.
- Slowly add dry ingredients into the wet ingredients. Stir just enough so that all of the dry ingredients are moistened. Do not overmix.
- Gently fold in the diced rhubarb diced strawberries.
- Evenly spoon the batter in the muffin tins. Use your spoon to remove air bubbles and press the batter into the cup.
- Top each with about 1 tablespoon of the streusel topping.
- Bake for 20-23 minutes or until a toothpick comes out clean.
- Let cool in the muffin tin for 10 minutes, then remove and cool muffins on a wire rack.
Notes
After mixing together your wet and dry ingredients, you may find that the consistency doesn’t seem quite right. This could be due to your sourdough starter's hydration. If your batter seems too thick, mix in a splash of water. Too thin? Add a few tablespoons of flour. Muffin batter should be thicker than pancake batter, but not as thick as bread dough.
Tried this recipe?Let us know how it was!