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!
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!
Notes
Tip: Store leftovers in the fridge for up to 3 days. These taste even better the next day!