I have been trying to find ways to utilize extra starter. That way I can share them with y’all. The problem is I don’t always have starter to work with. I feed just enough to make bread for us and to sell at market. I only have extra on random occasions that market gets canceled, and I have already fed the starter for that day.
When I made this recipe, it was one of those occasions that I had an excess. I also had some strawberries left over from making a delicious strawberry syrup and wanted to make something as equally delicious as the syrup. These muffins are just that! You can use any sliced strawberries, fresh or frozen. The dough is a little different from regular muffin batter. It feels more dough like and less cake like. After they bake the texture is almost like a regular muffin, only a little lighter. They have a beautiful crisp top too!
I tried a different baking method to help them rise up tall and pretty like ones you find in fancy bakeries. To do this I simply spaced them out in the muffin tins. Instead of filling up one whole six cup tin I only put three muffins in each. This keeps the muffin tops from trying to reach towards the muffins near them and onto the metal edge. You should try it out and see the difference. While you don’t have to put the crumb topping on the muffins, it adds a perfect touch of crunch and sweetness to the top. Plus, it makes them look better, and we all know we eat with our eyes. Enjoy!
Strawberry Lemon Sourdough Muffins
- ½ cup soft butter
- 1 cup sugar
- 1 tbsp lemon zest
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup starter
- ¼ cup milk
- 1 tsp vanilla
- ½ cup unsweetened Greek yogurt
- 1 cup sliced strawberries
- ½ stick butter
- ¾ cup sugar
- ¾ cup flour
- In a small bowl mix together your egg, milk, starter, yogurt, and vanilla then set it aside. In another bowl mix together your butter, sugar, and zest. You can use a mixer or sturdy whisk for creaming the butter and sugar together. Once fully mixed add the flour, salt, and baking powder mixing until fully incorporated. Carefully blend the bowl of liquids to the flour and sugar mixture. Be careful not to over mix during this step. Fold in the strawberries carefully and then scoop equally into six large, lined muffin cups.
- In a small bowl make your crumb topping by mixing the ingredients together using a pastry knife, whisk, or fork until it creates a crumbly pebble texture. Split between the tops of all 6 muffins. Bake at 350’F for 25-30 minutes.