SOURDOUGH STRAWB MUFFS

30 mins
Serves 1
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Directions

  1. 1Make the crumble mixture and set it aside to rest.
  2. 2Make the crumble mixture and set it aside to rest.
  3. 3Make the crumble mixture and set it aside to rest.
  4. 4Mix the melted butter and sugars until smooth, then add the remaining wet ingredients and set aside.
  5. 5Mix the melted butter and sugars until smooth, then add the remaining wet ingredients and set aside.
  6. 6Mix the melted butter and sugars until smooth, then add the remaining wet ingredients and set aside.
  7. 7Combine the dry ingredients and add the strawberries.
  8. 8Combine the dry ingredients and add the strawberries.
  9. 9Combine the dry ingredients and add the strawberries.
  10. 10Pour the wet ingredients into the dry mixture and mix well.
  11. 11Pour the wet ingredients into the dry mixture and mix well.
  12. 12Pour the wet ingredients into the dry mixture and mix well.
  13. 13Scoop the mixture into lined muffin tins.
  14. 14Scoop the mixture into lined muffin tins.
  15. 15Scoop the mixture into lined muffin tins.
  16. 16Top with the crumble mixture.
  17. 17Top with the crumble mixture.
  18. 18Top with the crumble mixture.
  19. 19Bake the muffins in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes.
  20. 20Bake the muffins in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes.
  21. 21Bake the muffins in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes.
  22. 22Remove the muffins from the tin and let them cool.
  23. 23Remove the muffins from the tin and let them cool.
  24. 24Remove the muffins from the tin and let them cool.

Ingredients

  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • zest of half a lemon
  • zest of half a lemon
  • zest of half a lemon
  • 1 cups strawberries
  • 1 cups strawberries
  • 1 cups strawberries
  • 8 tablespoons butter
  • 8 tablespoons butter
  • 8 tablespoons butter
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 0.5 cup sourdough starter
  • 0.5 cup sourdough starter
  • 0.5 cup sourdough starter
  • 3 tablespoons sour cream
  • 3 tablespoons sour cream
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup all purpose flour
  • 0.25 cup all purpose flour
  • 0.25 cup all purpose flour

Equipment

muffin tinbowl

Tips

  • If fermenting, let rest covered on counter for a few hours.