Strawberry Rhubarb Sourdough Muffins
I love using sourdough discard in my baking. When you work with sourdough starter, before feeding it you must discard most of the starter to make room for the new flour and water you will be adding. While you could just toss this into the trash, it feels much better to be able to put it to good use. I use sourdough starter discard for so many baked goods like crackers, cakes, brownies, muffins, and more! These sourdough muffins are now a spring staple for our family with their strawberry rhubarb filling!
ingredients & recipe:
strawberry rhubarb sourdough muffins:
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp cornstarch
1/2 cup chopped rhubarb
1/2 cup chopped strawberries
8 tbsp butter (1 stick), melted
2 eggs
1/2 cup sourdough starter discard
3 tbsp milk
1 tsp vanilla
CRUMBLE TOPPING:
3 tbsp butter, melted
1/2 cup sugar
1/2 cup flour
DIRECTIONS:
Preheat your oven to 350 degrees F and grease a standard 12 cup muffin tin.
Mix together the crumble topping ingredients in a small bowl and set aside.
Mix together all other ingredients in recipe order in a large bowl until just combined.
Divide batter evenly into muffin tin and sprinkle the crumble topping over each.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the tin for at least 10 minutes before moving to a wire cooling rack.
These muffins did not last long at my house! They were gobbled up in a matter of days by my boys, Dean included, who loves feeding himself. I love being able to give him sourdough to build his gut flora. It makes for easier digestion. If you do not have access to strawberries or rhubarb right now, you can swap in any 1 cup of fruit like peaches, blueberries, raspberries, etc. Happy baking!
xoxo Kayla
