Strawberry Sourdough Muffins Crumb (Printable)

Tender sourdough muffins with fresh strawberries and a buttery crumb topping, perfect for breakfast or snack.

# What You’ll Need:

→ 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, discard
07 - 1/3 cup vegetable oil or melted unsalted butter
08 - 2 large eggs
09 - 1/2 cup 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 bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - In a separate bowl, whisk sourdough starter, oil or melted butter, eggs, milk, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Avoid overmixing.
05 - Gently fold diced strawberries into the batter using a spatula.
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.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center emerges clean.
10 - Cool muffins in pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Tips:

01 -
  • The sourdough starter adds a sophisticated tang that makes these taste nothing like regular muffins, with a tender crumb that stays moist for days.
  • Fresh strawberries burst with juice as you bite into the crumb, and that buttery topping adds a textural surprise that feels a little fancy for breakfast.
02 -
  • Overmixing the batter is the biggest mistake—it develops gluten and makes these dense and tough instead of tender, so mix just until the ingredients are combined even if you see a few streaks of flour.
  • Cold butter in the crumb topping is non-negotiable; warm or softened butter will spread and bake into a sheet instead of creating those desirable crunchy clumps you're after.
03 -
  • If your sourdough starter is very thick, thin it slightly with a tablespoon of milk before adding it to the wet ingredients so it mixes in smoothly without lumps.
  • Room temperature ingredients incorporate more evenly and create a better texture than cold eggs straight from the fridge, so pull them out 15 minutes before mixing.
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