Strawberry Lemon Sourdough Discard Muffins

When summer hits, there’s nothing quite like the bright burst of strawberry and lemon to wake up your taste buds. These soft, tangy sourdough discard muffins are the perfect way to use up your starter while celebrating the season. They're ideal for brunches, picnics, or just a sunny afternoon treat.

Ingredients:

• 1 cup sourdough discard

• 1 cup all-purpose flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 cup sugar

• 1/2 cup oil (or melted butter)

• 1 egg

• 1/4 cup milk

• 1 tsp strawberry concentrate

• 1/2 tsp lemon concentrate

• Optional: 1/2 cup diced fresh strawberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a large bowl, whisk together discard, egg, milk, oil, sugar, and flavor concentrates.

3. Add flour, baking soda, and salt. Stir until just combined.

4. Fold in strawberries if using.

5. Scoop into muffin cups and bake for 18–22 minutes, until golden.

6. Let cool on a wire rack. Enjoy warm or chilled!