Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cup/ 163g Unbleached all-purpose flour
  • ½ cup / 100g Sourdough starter
  • 2 tsp /6g baking powder
  • 1/2 tsp / 1.5 g cinnamon
  • ¾ cup / 150g sugar
  • 1 large egg
  • 5 tablespoon / 71g Unsalted butter melted
  • ½ tsp / 2g salt
  • 1/3 cup / 70g Milk
  • 1 cup / 200g Strawberries
  • ½ tsp Vanilla extract
  • 2 tbsp/ 30g Turbinado sugar

Instruction

  • Preheat the oven to 425F/ 218 C and line the muffin tin with 9 liners or grease the muffin tin well so that it will not get stick and set aside.
  • In a medium bowl, mix, flour, baking powder, cinnamon ,salt and keep aside.
  • In a large bowl add sugar, melted butter, egg , milk , vanilla extract and mix well then add sourdough starter and combine once again.
  • Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it.
  • Then fold in ¾ cup of strawberries into the dough, rest reserve for garnishing on the top of muffin.
  • Transfer the dough to prepared muffin tin. Top with reserved strawberries
  • Bake at 425F/ 218 C for 8 minutes and then reduce the temperature to 350F/177 C for 13 minutes or until toothpick comes out clean.
  • Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 2-3 day. If you want to keep longer period freeze the muffins.
  • Enjoy with cup of coffee or tea.