Sourdough Discard Strawberry Shortcake Muffins by Fidelia Grace

Sourdough Discard Strawberry Shortcake Muffins by Fidelia Grace

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 

-1 cup Evie’s Snacks Sweet & Salty Pecans 

 

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:

  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy! 

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

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