Sourdough Strawberry Chocolate Chip Muffins Recipe – Easy Bake

Last Updated on 1 month by Neha Deshmukh

Sourdough Strawberry Chocolate Chip Muffins Recipe – Easy Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a muffin recipe that feels a little bit special, a little bit comforting, and a whole lot delicious. These Sourdough Strawberry Chocolate Chip Muffins are exactly that. I first stumbled upon this combination a couple of years ago, trying to use up some overly ripe strawberries and a bubbly sourdough discard, and honestly? It was love at first bite. The slight tang from the sourdough, the sweetness of the strawberries, and the rich chocolate… it’s a perfect little treat.

Why You’ll Love This Recipe

These aren’t your average muffins! The sourdough adds a lovely depth of flavour and a wonderfully tender crumb. Plus, it’s a fantastic way to use up that sourdough starter you’ve been lovingly feeding. They’re quick to throw together, bake up beautifully, and are guaranteed to disappear fast. Seriously, make a double batch!

Ingredients

Here’s what you’ll need to make these delightful muffins:

• 1 ½ cup all-purpose flour (180g)
• ½ cup Brown Sugar (100g)
• ½ cup sourdough starter (120ml)
• ½ cup melted butter (113g)
• ½ cup milk (120ml)
• 2 teaspoon vanilla extract (10ml)
• 2 ½ teaspoon baking powder (12g)
• ½ cup + 2 tablespoon Strawberries, chopped (about 150g)
• ½ teaspoon cinnamon (2.5ml)
• ½ teaspoon salt (3g)
• 1 egg
• ½ cup semi-sweet chocolate chips (85g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Sourdough Starter: This is the star! You want a nice, active starter – bubbly and doubled in size after feeding. It doesn’t need to be peak bubbly, but definitely showing signs of life. This adds that signature tang and helps with the rise.
• Flour: All-purpose flour works beautifully here. I’ve also experimented with a mix of all-purpose and whole wheat (about ¼ cup whole wheat), which adds a lovely nutty flavour.
• Chocolate Chips: Don’t skimp on the chocolate! I prefer a good quality semi-sweet chocolate chip. The better the chocolate, the better the muffin. I’m a fan of using chocolate chunks too – they give you those pockets of melty goodness.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners, or grease it really well. Nobody wants stuck muffins!
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Just give it a quick whisk to combine – we don’t want to overwork the flour.
3. In a large bowl, mix the brown sugar, melted butter, egg, milk, and vanilla extract until everything is smooth and happy. Then, stir in your sourdough starter.
4. Now, gently combine the dry ingredients with the wet ingredients. Mix until just combined. A few lumps are okay! Overmixing will lead to tough muffins.
5. Gently fold in ½ cup of chopped strawberries and ½ cup + 2 tablespoons of chocolate chips. I like to reserve a few strawberries and chips for topping, because… well, because pretty muffins make everyone happy!
6. Divide the batter evenly into the muffin cups. Then, sprinkle those reserved strawberries and chocolate chips on top.
7. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool on a wire rack before devouring. They’re best enjoyed slightly warm!

Expert Tips

• Don’t overmix! I can’t stress this enough. Overmixing develops the gluten in the flour, resulting in tough muffins.
• Room temperature ingredients: Using room temperature ingredients helps everything come together smoothly.
• Evenly filled muffin cups: Use an ice cream scoop to ensure each muffin cup gets the same amount of batter.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Blueberry Bliss: Swap the strawberries for blueberries – my daughter’s absolute favourite!
• Raspberry White Chocolate: Use raspberries instead of strawberries and white chocolate chips instead of semi-sweet.
• Nutty Delight: Add ¼ cup of chopped walnuts or pecans to the batter. My friend Sarah always adds pecans, and they’re amazing.

Vegan Adaptation

Want to make these vegan? No problem!

• Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes).
• Use a plant-based butter and milk.

Gluten-Free Adaptation (using a gluten-free flour blend)

For a gluten-free version, use a good quality gluten-free all-purpose flour blend that contains xanthan gum. I recommend Bob’s Red Mill 1-to-1 Baking Flour.

Spice Level (adjusting cinnamon quantity)

If you’re a cinnamon lover, feel free to increase the cinnamon to ¾ teaspoon or even 1 teaspoon. If you prefer a more subtle flavour, reduce it to ¼ teaspoon.

Festival Adaptations (Valentine’s Day, Mother’s Day)

These muffins are perfect for special occasions! For Valentine’s Day, use pink sprinkles or add a swirl of raspberry jam to the top. For Mother’s Day, add a few edible flowers for a beautiful touch.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of coffee or tea. They also make a great breakfast or snack.

Storage Instructions

Store leftover muffins at room temperature in an airtight container for up to 2-3 days. For longer storage, freeze them for up to a month. Just pop them in the freezer in a freezer-safe bag or container.

FAQs

What is the best way to measure flour for these muffins?

I always recommend weighing your flour using a kitchen scale for the most accurate results. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop!

Can I use a different type of berry instead of strawberries?

Absolutely! Blueberries, raspberries, or even blackberries would all be delicious.

Can I make these muffins ahead of time?

You can definitely make the batter ahead of time! Prepare the batter up to the point of adding the strawberries and chocolate chips, then cover and refrigerate for up to 24 hours. Add the berries and chips just before baking.

How do I know when my sourdough starter is active enough to use in this recipe?

Your starter should be bubbly and have at least doubled in size after feeding. It should also have a slightly tangy smell.

What’s the best way to store leftover muffins to keep them fresh?

Store them in an airtight container at room temperature for a couple of days, or freeze them for longer storage.