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Learn how to make sourdough strawberry cheesecake muffins that are bursting with fresh flavor and tangy richness! This easy recipe combines the gut-friendly benefits of sourdough with the creamy indulgence of cheesecake and sweet strawberries.

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Perfect for breakfast, snacks, or dessert, these muffins are a delicious way to use sourdough discard and impress your family with bakery-style treats made at home!

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There’s just something magical about baking with sourdough—especially when it turns into something a little sweet, a little tangy, and a whole lot of delicious. These Sourdough Strawberry Cheesecake Muffins are one of my favorite ways to use up my discard and treat my family to something special.

They’re soft, creamy, and filled with a surprise whole strawberry right in the center of each muffin. Let me walk you through how I make them!

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Image illustrates a Pinterest pin of sourdough strawberry cheesecake muffins.

Why I Love These Muffins

We eat a lot from scratch in our home, and I try not to let anything go to waste—including sourdough discard. This recipe is a beautiful blend of practicality and indulgence. The sourdough adds depth and moisture, the cheesecake swirl brings in that creamy richness, and the baked strawberry in the middle? It’s like a hidden gem that bursts with flavor!

Whether I’m making them for breakfast, packing them for a hike, or serving them with tea in the afternoon, these muffins are always a hit.

Ingredients You’ll Need

Here’s everything I use to whip up a batch of these delicious muffins. The ingredients are simple and likely already in your kitchen if you bake often.

For the Muffin Batter

1 cup sourdough discard (unfed)
1 ½ cups all-purpose flour
½ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup melted butter or oil
2 large eggs
½ cup milk or buttermilk
1 tsp vanilla extract

For the Cheesecake Swirl

6 oz cream cheese, softened
2 tbsp sugar
1 egg yolk
½ tsp vanilla extract

Plus

12 fresh whole strawberries, tops removed

Step-by-Step: How I Make Them

Image illustrates sourdough strawberry cheesecake muffins.

1. Preheat and Prep

First, I preheat the oven to 375°F and line my muffin tin with paper liners. You can grease them if you prefer, but I find liners make cleanup easier.

2. Make the Muffin Batter

In one bowl, I mix all the dry ingredients. In another, I whisk together the wet ingredients, including the sourdough discard. Then I combine the two, being careful not to overmix. A few lumps are just fine!

3. Fill the Muffin Cups

I spoon the batter into each muffin cup, filling it about halfway. Then comes my favorite part: I gently press a whole strawberry into the center of each one. It makes the muffins so special when you bite into them!

4. Whip Up the Cheesecake Swirl

Next, I blend the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. I add a spoonful on top of each muffin and swirl it in slightly. Sometimes I just leave it as a dollop for a pretty marbled look.

5. Bake to Golden Perfection

I bake the muffins for about 22 to 25 minutes, until they’re golden and the tops spring back when gently touched. The strawberries soften and release their juices into the muffin—it’s heavenly!

6. Cool and Enjoy

After baking, I let them cool for a few minutes in the pan before transferring them to a wire rack. They’re amazingly warm, but even better the next day after the flavors settle in. Store them in the fridge if you have any leftovers (we rarely do!).

A Few Tips from My Kitchen

Don’t overmix the batter. It keeps the muffins light and tender.
Use smaller strawberries so they bake through without making the muffins soggy.
Make them seasonal! These are amazing with blueberries or raspberries if strawberries aren’t in season.

Conclusion

Baking these muffins feels like a little celebration of the season and the work we put into growing and preserving real food. They’re simple, beautiful, and a sweet reward for your sourdough efforts. I hope you give this recipe a try!

If you make them, I’d love to hear how they turn out. Tag me or share a photo—there’s nothing better than seeing your kitchen joy!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use active sourdough starter instead of discard?

Yes! You can use an active starter, but it may slightly change the texture. Discard is preferred for its mild flavor and to prevent waste.

2. Can I freeze these muffins?

Absolutely. Let them cool completely, then wrap and freeze for up to 2 months. Thaw at room temperature or warm in the oven before serving.

3. What if I don’t have fresh strawberries?

You can use frozen strawberries, but thaw and pat them dry first. Or try other berries like raspberries or blueberries for a twist.

4. Can I make them gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure your sourdough discard is also gluten-free.

Sourdough Strawberry Cheesecake Muffins

These sourdough strawberry cheesecake muffins are soft, tangy, and bursting with fresh strawberry flavor. A swirl of creamy cheesecake filling adds just the right touch of indulgence, while the sourdough discard gives them a tender texture and a subtle tang. Perfect for using up extra sourdough starter, these muffins make a delicious treat for breakfast, brunch, or dessert!

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Prep Time 20

Cook Time 30

Total Time 50

Servings 12 muffins

Equipment

1 mixing bowl
1 Muffin pan and cupcake liners

Ingredients

For the Muffin Batter

1 cup sourdough discard (unfed)
1 ½ cups all-purpose flour
½ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup melted butter or oil
2 large eggs
½ cup milk or buttermilk
1 tsp vanilla extract

For the Cheesecake Swirl

6 oz cream cheese, softened
2 tbsp sugar
1 egg yolk
½ tsp vanilla extract

Extra

12 small fresh whole hulled strawberries

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix sourdough discard, eggs, milk, melted butter, and vanilla.
Add the wet ingredients to the dry and stir until just combined—don’t overmix.
Fill each muffin cup halfway with batter.
Press a whole strawberry into the center of each muffin.
In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Spoon about 1 tablespoon of cheesecake mixture over each muffin and gently swirl with a toothpick or leave as a dollop.
Bake 22–25 minutes or until muffins are golden and a toothpick inserted (beside the strawberry) comes out clean.
Cool in the pan 5 minutes, then transfer to a wire rack. Enjoy warm or chilled!