Oatmeal Strawberry Muffins
These sourdough oatmeal strawberry muffins are the perfect balance of wholesome and fruity. Made with fresh strawberries, hearty oats, and sourdough discard (or active starter), they offer a delicious way to reduce starter waste while creating a tender, flavorful muffin perfect for spring.
Whether you’re a seasoned sourdough baker or just looking for a nutritious breakfast treat, these muffins will quickly become a favorite in your kitchen.
Strawberry Muffins with Sourdough Discard
Why use sourdough in muffins? Sourdough isn’t just for bread! Incorporating sourdough starter or discard into muffins enhances flavor and texture while making them easier to digest.
Sourdough naturally contains lactic acid bacteria, which break down gluten, fructans, and phytic acid, making baked goods easier to digest. This can be especially beneficial for those with gluten or FODMAP sensitivities.
Unlike traditional sourdough bread, muffins aren’t typically long-fermented, but you can ferment the batter overnight in the fridge for even better digestibility. Mix the batter, cover it, and refrigerate it overnight before baking.
The Key to Fluffy, Moist Muffins: Don’t Overmix!
One of the most important muffin-making tips? Avoid overmixing the batter.
When you overmix, you develop the gluten strands in the flour too much, leading to dense, chewy muffins instead of light, tender ones.
How to Mix Muffin Batter Properly:
- Add the fresh strawberries in with the dry ingredients (trust me).
- Gently fold the wet and dry ingredients together.
- Stop mixing when you see some streaks of flour. A few lumps and dry spots is ideal!
My other muffin baking tip is always to use a thin metal aluminum muffin tin with paper liners. A metal muffin tin works way better than a silicone muffin pan.
Why Fresh Strawberries Work Best in Muffins
Using fresh strawberries instead of freeze-dried or dehydrated ones gives these muffins a juicy, naturally sweet burst of flavor. Frozen strawberries can also work great in this recipe!
- Fresh strawberries add moisture and a soft, jammy texture to each bite.
- Chop them into small pieces so they distribute evenly throughout the batter.
- Toss them with the dry ingredients before mixing the batter to prevent them from sinking to the bottom.
Sourdough Strawberry Muffins
This strawberry muffin recipe comes together in less than 10 minutes and only takes 30 minutes to bake. While I call for strawberries in the recipe, you can totally use any berry you want in this recipe! Just evenly sub for the strawberries in the recipe. Here are some of my favorite berries and berry combos. Let me know in the comments if you try any of these!
- Blueberries
- Blackberries
- Frozen cranberries
- Blackberry and blueberry mix
- Raspberry
- Raspberry and strawberry mix
Things You May Need:
Storing Oatmeal Strawberry Muffins
Storing baked muffins properly ensures they remain fresh and delicious. Here are some tips on how to store them effectively:
- Room Temperature Storage:
- Allow muffins to cool completely.
- Place them in an airtight container lined with paper towels to absorb excess moisture.
- Store at room temperature for up to 3-4 days.
- Refrigeration:
- If the weather is hot or humid, consider refrigerating the strawberry muffins.
- Wrap each muffin individually in plastic wrap to prevent drying out.
- Store in an airtight container in the fridge for up to one week.
- Freezing Muffins:
- Cool muffins completely before freezing.
- Wrap each muffin tightly in plastic wrap or aluminum foil.
- Place wrapped muffins in a freezer-safe bag or container.
- Label it with the date and freeze it for up to 3 months.
- Reheating Frozen Muffins:
- Remove the desired number of strawberry muffins from the freezer.
- Unwrap and place on a microwave-safe plate.
- Microwave on high for 20-30 seconds or until warm.
- Alternatively, preheat the oven to 350°F (175°C) and heat muffins for 10-15 minutes until warmed.
More Sourdough Discard Muffins
- Double Chocolate Cherry Muffins with Sourdough Discard
- Sourdough Peach Cobbler Muffins with Brown Sugar Crumble
- How to Bake Sourdough Discard Banana Nut Muffins
- Oatmeal Chocolate Chip Muffins with Sourdough Discard
Low-Sugar Oatmeal Strawberry Muffins With Sourdough Discard
If you love fruit-filled, nourishing muffins with bursts of berry flavor, these sourdough oatmeal strawberry muffins are for you! Whether you immediately bake or enjoy them after a long fermentation in the fridge, they’re moist, flavorful, and packed with gut-healthy ingredients.
- Prep: 10 minutes
- Cook: 30 minutes
- Total Time: 40 minutes
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup strawberries, sliced
- 1/2 cup grass-fed butter, room temperature soft
- 1/2 cup sourdough starter, room temperature*
- 2 teaspoons lemon juice
- 1/2 tsp lemon extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
- Extra fresh strawberries for topping
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- In a medium-large mixing bowl, combine the flour, oats, sugar, baking soda, baking powder, salt, and strawberries.
- In a separate bowl, combine the butter, sourdough starter, lemon juice, lemon extract, whole milk, and two eggs. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins. Optional— top with fresh strawberry slices.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
Notes
- You can use active starter or discard from the fridge. Either way it is “discarded” into the recipe since it is not used for rise. Make sure it’s room temp before mixing into the wet ingredients for best results.
