Sourdough Discard Strawberry Shortcake Muffins by Fidelia Grace

August 19, 2024 Julia Coull

Looking for a yummy breakfast or afternoon snack? These strawberry cheesecake muffins will be a delicious treat. 🍓

What you'll need:

-½ cup unsalted butter

-¼ cup cane sugar

-¼ cup coconut sugar

-¼ cup sourdough discard

-2 eggs

-1 ¾ cup all purpose flour

-1 tsp baking powder

-1 tsp baking soda

-½ tsp salt

-1 cup freeze dried strawberries

Cheesecake Filling:

-6 oz cream cheese

-⅛ cup powdered sugar

How to make:

Preheat the Oven:

Preheat your oven to 375°F. Line a muffin tin with paper liners or grease the muffin cups.

Prepare the Cheesecake Filling:

In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Set aside.

Mix the Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugars:

In a large mixing bowl, cream the butter, cane sugar, and coconut sugar together until well combined.

Add the Wet Ingredients:

Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the sourdough discard until fully incorporated.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix the batter.

Fold in Strawberries and Pecans:

Gently fold in the crushed freeze-dried strawberries and chopped pecans until evenly distributed throughout the batter.

Fill the Muffin Cups:

Spoon about 1 tablespoon of the muffin batter into each muffin cup. Add about 1 teaspoon of the cream cheese filling on top of the batter in each cup. Cover the filling with another tablespoon of muffin batter.

Bake:

Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Cool and Serve: