Sourdough Discard Strawberry Shortcake Muffins

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

What You'll Need:

  • Ā½ cup unsalted butterĀ 
  • Ā¼ cup cane sugarĀ 
  • Ā¼ cup coconut sugarĀ 
  • Ā¼ cup sourdough discardĀ 
  • 2 eggsĀ 
  • 1 Ā¾ cup all purpose flourĀ 
  • 1 tsp baking powderĀ 
  • 1 tsp baking sodaĀ 
  • Ā½ tsp saltĀ 
  • 1 cup freeze dried strawberriesĀ 
  • 1 cupĀ Evieā€™s Snacks Sweet & Salty PecansĀ 

Cheesecake Filling:Ā 

  • 6 oz cream cheeseĀ 
  • ā…› cup powdered sugarĀ 


How To Make:

  1. Preheat your oven to 375Ā°F. Line a muffin tin with paper liners or grease the muffin cups.
  2. In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Set aside.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream the butter, cane sugar, and coconut sugar together until well combined.
  5. 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.
  6. Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix the batter.
  7. Gently fold in the crushed freeze-dried strawberries and chopped pecans until evenly distributed throughout the batter.
  8. 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 teaspoon of muffin batter.Ā 
  9. 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.
  10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Ā 

Enjoy!Ā 

Recipe was developed by Fidelia Grace -- check out her Instagram page with healthy, homemade recipesĀ HERE.

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