Strawberry Sourdough Muffins Crumb (Print)

Tender muffins filled with fresh strawberries and crowned with a buttery, crunchy crumb topping.

# Components:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 1 cup sourdough starter, unfed or discard
07 - 1/3 cup vegetable oil or melted unsalted butter
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1 teaspoon vanilla extract
11 - 1 1/4 cups fresh strawberries, diced

→ Crumb Topping

12 - 1/2 cup all-purpose flour
13 - 1/3 cup light brown sugar, packed
14 - 1/4 cup unsalted butter, cold and diced
15 - 1/2 teaspoon ground cinnamon
16 - Pinch of salt

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
03 - In a separate bowl, whisk together sourdough starter, oil or melted butter, eggs, milk, and vanilla extract until smooth and fully incorporated.
04 - Add wet ingredients to dry ingredients and stir gently until just combined. Avoid overmixing to maintain tender crumb structure.
05 - Gently fold diced strawberries into the batter using a spatula until evenly distributed.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or fingertips until mixture resembles coarse breadcrumbs.
08 - Sprinkle crumb topping generously over each muffin, pressing lightly to adhere.
09 - Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean with no batter residue.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack for complete cooling.

# Expert Advice:

01 -
  • The sourdough starter gives you a bakery-quality tang without any fussy fermentation steps.
  • Fresh strawberries stay perfectly tender inside because you're not overbaking, and that crumb topping stays genuinely crunchy even after a day.
  • These are actually better if you let them sit overnight, so they're perfect for meal prep or bringing to someone's house.
02 -
  • Overmixing is the silent muffin killer; you're looking for barely combined batter with some lumps still visible, and those will disappear in the oven.
  • If your sourdough starter is fresh and bubbly, it'll make your muffins rise a bit more aggressively, so keep an eye on them after 20 minutes to avoid overbaking.
03 -
  • These muffins actually improve if you store them overnight in an airtight container—the flavors marry and the sourdough tang deepens.
  • Wrap individual muffins in foil and freeze for up to three weeks; thaw at room temperature or warm gently in a 300°F oven for 8 minutes to refresh the crumb topping.
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