Sourdough Chocolate Chip Strawberry Muffins combine the tangy flavor of sourdough starter with the rich sweetness of chocolate chips and the sweetness of fresh strawberries.
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Ingredients:
- Sourdough Starter: This is a mixture of flour and water that has undergone fermentation, usually with the help of wild yeast and bacteria. It adds a unique flavor and leavening properties to the muffins. It can be fed or unfed.
- Flour: The base ingredient providing structure to the muffins. All-purpose flour is commonly used, and it interacts with the starter for the right texture.
- Sugar: Adds sweetness to the muffins. It not only enhances the flavor but also contributes to the overall moisture. Organic cane sugar is what I used.
- Baking Soda: A leavening agent that reacts with acidic components (like sourdough starter or lemon juice) to help the muffins rise. I recommended Bob’s Red Mill Baking Soda.
- Baking Powder: Another leavening agent that adds additional lift to the muffins. It contains both an acid and a base and works in conjunction with the baking soda. I recommended Bob’s Red Mill Baking Powder.
- Salt: Enhances the flavor of the muffins and balances the sweetness.
- Melted Butter: Contributes to the moisture and richness of the muffins, adding a buttery flavor. Use unsalted butter.
- Sour Cream: Provides moisture and a subtle tangy flavor, contributing to the overall texture of the muffins.
- Vanilla: Adds a sweet and aromatic flavor, complementing the other ingredients.
- Egg: Acts as a binder, helping to hold the muffins together and providing structure.
- Chocolate Chips: Adds burst of chocolate throughout the muffins. I used semi sweet chocolate chips but you can use any kind.
- Strawberries: Fresh or frozen strawberries will work great.
How to make Sourdough Chocolate Chip Strawberry Muffins:
- Preheat your oven to 350°F.
- In a large mixing bowl combine the dry ingredients: flour, baking soda, baking powder, and salt. Whisk together.
- In a separate mixing bowl combine the wet ingredients: sourdough starter, sour cream, vanilla, sugar and egg. Whisk all together.
- Add in cooled melted butter to the wet ingredients and whisk.
- Add the dry ingredients to the wet ingredients and mix together just until all of the flour is hydrated. Make sure not to over mix.
- Add in strawberries with chocolate chips and fold into the dough.
- Grease your muffin pan if you’re not using muffin liners.
- Spoon approximately 4 tablespoons of muffin batter into each portion.
- Bake for 18-20 mins. Don’t over bake or it will be dry. You can check if the inside is cooked by inserting a clean wooden toothpick in the middle of the muffin. If it comes out clean, take them out and let the muffins cool.
- Enjoy!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
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How to store Sourdough Chocolate Chip Strawberry Muffins:
You can store the muffins in an airtight container for 2-3 days.
Sourdough Chocolate Chip Strawberry Muffins
Sourdough Chocolate Chip Strawberry Muffins combine the tangy flavor of sourdough starter with the rich sweetness of chocolate chips and the sweetness of fresh strawberries.
Ingredients
- 1/2 cup sourdough starter fed or unfed
- 2.5 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 12 tbsp melted unsalted butter 1.5 sticks
- 1/2 cup sour cream
- 1 tsp vanilla
- 2 egg
- 1 cup strawberries
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl combine the dry ingredients: flour, baking soda, baking powder, and salt. Whisk together.
- In a separate mixing bowl combine the wet ingredients: sourdough starter, sour cream, vanilla, sugar and egg. Whisk all together.
- Add in cooled melted butter to the wet ingredients and whisk.
- Add the dry ingredients to the wet ingredients and mix together just until all of the flour is hydrated. Make sure not to over mix.
- Add in strawberries with chocolate chips and fold into the dough.
- Grease your muffin pan if you’re not using muffin liners.
- Spoon approximately 4 tablespoons of muffin batter into each portion.Bake for 18-20 mins. Don’t over bake or it will be dry. You can check if the inside is cooked by inserting a clean wooden toothpick in the middle of the muffin. If it comes out clean, take them out and let the muffins cool.
- Enjoy!
