Sourdough Discard Strawberry Shortcake Muffins

Jun 6

Say that five times fast. These are a real treat and a great way to use up sourdough discard. Substitute Einkorn flour for white flour if you wish.

2 cups Flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1/3 cup cold butter
2/3 cups milk
1 egg

1/2 cup sourdough discard

1 tsp vanilla

2 cups diced fresh strawberries

Topping
1/2 cup sugar
1/2 cup Flour
3 Tablespoons cold butter

Instructions

Preheat oven to 350 F and line your muffin cups. (About 12-15)
In a large bowl add flour, baking powder, salt, and sugar. Mix together.
Cut in the butter until crumbly.
Add milk, vanilla, sourdough, and egg and combine until just moist.
Add in the strawberries and mix until just combined.
Scoop about 1/4 cup of batter into each muffin cup
Make the crumb topping by cutting together the flour sugar and butter until crumbly. Add to the top of your batter.
Bake at 350 for 25 minutes.
Serve warm with extra fresh strawberries

Sarah Stutzman

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