Strawberry White Chocolate Sourdough Muffins
These moist strawberry white chocolate sourdough muffins are incredibly tender and bursting with fresh fruit and sweet chocolate. Perfect for a quick breakfast or an afternoon snack. You can bake them right away or use the overnight method!
Equipment
- 1 Muffin tin 12-count
- 12 Paper liners
- 2 Mixing bowls
- 1 Rubber Spatula
Ingredients
- 1 cup Active Sourdough Starter (or discard)
- 1.5 cups Fresh Strawberries diced
- 1 cup White Chocolate Chips
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter melted and cooled
- 2 large Eggs room temperature
- 1/2 cup Whole Milk
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
Instructions
- Preheat the oven to 425°F (220°C) and line a 12-count muffin tin with paper liners. Spray the liners lightly with non-stick spray to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the melted (and slightly cooled) butter, room temperature eggs, milk, vanilla extract, and sourdough starter or discard until perfectly smooth.
- Gently pour the wet mixture into the dry ingredients. Use a rubber spatula to fold them together. Stop mixing when there are still a few streaks of flour remaining.
- Gently fold in the diced fresh strawberries and white chocolate chips. Be very careful not to overmix, as this will lead to tough muffins.
- For the same-day method, let the batter rest on the counter for 30 minutes to hydrate the flour.
- For the overnight method, cover the bowl and place it in the fridge for 8-24 hours.
- Divide the batter evenly among the muffin cups, filling them all the way to the top. Bake at 425°F for 5 minutes, then (without opening the oven door) lower the temperature to 350°F (175°C) and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
