Sourdough Strawberry Muffins (Vegan)

Plant-based strawberry sourdough muffins in a bowl.

5 from 1 vote

Sourdough Strawberry Muffins (Vegan)

These delicious sourdough strawberry muffins are easy to make, so full of fruity flavor and just perfectly sweetened. You will love their fluffy and moist texture and you can make them using active sourdough starter or sourdough discard. Plus, these muffins are completely egg-free, dairy-free and vegan!

Prep Time10

Cook Time21

Total Time31

Course: Breakfast, Snack

Cuisine: American

Keyword: sourdough muffins, strawberry muffins, vegan muffins, vegan sourdough recipe

Servings: muffins

Calories: 222kcal

Author: Jessica Laroche

Ingredients

Wet ingredients

240 g sourdough starter 100% hydration, both active starter and discard work
225 g milk I used the oat milk from Oatly
50 g butter I used vegan butter from Earth Balance
225 g cane sugar regular granulated white sugar works too
2 teaspoon vanilla extract

Dry ingredients

270 g all-purpose flour unbleached
1½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
225 g fresh strawberries chopped

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 muffin paper liners.
Clean the strawberries and remove the stems. Make sure to pat dry the berries so you don't add extra moisture to the batter. Chop the fruit into small cubes. Set aside.
In a large mixing bowl, add the sourdough starter/discard, milk, butter, sugar and vanilla extract. Use electric beaters to combine until smooth.
Then, add the flour, baking powder, baking soda and salt right over the bowl with the wet ingredients. Use a large spatula to stir until uniform (avoid overmixing). Then, fold in the strawberries.
Divide the batter in between the prepared 12 paper liners (they should be pretty full), then bake for 21-23 minutes or until a toothpick comes out clean. Let the muffins cool down for about 10 minutes in the muffin pan, then transfer to a cooling rack. Enjoy!

Video

Notes

Storage tips: Once the muffins are completely cooled down, then transfer them to an airtight container or bag and keep them at room temperature for about 48 hours. For longer storage, transfer to the fridge (up to 4-5 days). You can also freeze them for up to 3 months. Let them thaw at room temperature for about 1 hour or use the microwave to speed up the process (about 10-15 seconds).
Variations: feel free to swap the vanilla for cinnamon or almond extract. A little lemon zest would also add an amazing flavor. You can also use other berries!
Make sure not to overmix the batter: stir until it looks uniform and then stop! Otherwise, you might end up with tough or dense muffins.
All ovens are different! Mine were done after 21 minutes, but depending on your oven, it could take a few more minutes to bake yours (my oven is pretty strong).
Avoid overcooking the muffins as they will keep cooking a little longer while cooling down.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition