Strawberry Cream Cheese Sourdough Discard Muffins

Growing up I distinctly remember that only one Hy-vee store in West Des Moines carried Strawberry Muffins with Cream Cheese in the middle. They were so good, but always a little spotty to track down. Fast forward to current times, where I am always on the lookout for ways to use up strawberries in March when we buy a whole flat from a local fundraiser. Of course my mind drifted back to those hard to find Strawberry Cream Cheese Muffins and viola, I knew what recipe I was creating, Strawberry Cream Cheese Discard Muffins.

Strawberry cream cheese discard muffin cut in half

Three reasons why I love this recipe:

1. These Strawberry Cream Cheese Muffins are indulgent, yet i still tried to keep them on the healthier side. If you know me well, you know that I will try anything in my power to use a better sweetener alternative to traditional cane sugar. These muffins contain only coconut sugar and pure maple syrup as a sweetener. Yes, they still are, in short, sugar but, they each offer health benefits that cane sugar cannot. For example, coconut sugar contains inulin, a type of fiber that helps to prevent blood sugar spikes. Maple syrup, contains 33% of your daily manganese intake in one teaspoon.

2. These Strawberry Cream Cheese Sourdough muffins use up discard, which if you have a starter, you know discard is always something that needs used up. Though these muffins are not fermented, using discard still helps to add probiotics into these muffins and makes them a bit easier to digest. Want another irresistible discard recipe? Try my Sourdough Scones with Bacon and Cheddar.

3. I always love finding another use for baking with strawberries. Each spring I buy 8 quarts of strawberries from a local school fundraiser. That, along with our four year old strawberry patch that gives us plenty to use up each June, means that I am frequently on the lookout for how to incorporate them into recipes. Pairing it up with a cheesecake like, cream cheese filling, just makes them even more irresistible.

Strawberry cream cheese discard muffin stacked on wire rack

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh?

I personally have not tried this, but I think if you thawed them first, frozen strawberries would still be a great option.

Can I freeze these muffins?

I have not attempted to freeze these strawberry cream cheese discard muffins, but I would not really advise freezing these particular muffins because of the cream cheese filling.

Can you long ferment these muffins?

You absolutely could. If you are someone that is more sensitive to gluten, letting the batter ferment overnight would help to make the muffins more digestible. I would recommend letting them cold ferment in the fridge because of the eggs and greek yogurt in the batter.

Where can I get sourdough discard?

As always, if you know someone that makes sourdough bread, ask them! Sourdough bakers almost always need discard taken off of their hands. You could also ask a local bakery. If you have the patience you can make your own starter, or order a dehydrated starter from an online site like etsy.

Strawberry cream cheese discard muffin on wire rack with one cut in half

How to make Strawberry Cream Cheese Sourdough Discard Muffins:

  1. Make the crumble

    In a small mixing bowl, combine the blended oats, flour, coconut sugar. Then using a pastry blender, cut in small pieces of cold butter until you get a crumbly consistency. Place in the fridge while you make the batter.
    Streusel topping in a mixing bowl with a pastry blender.

  2. Start by dicing your strawberries and preheating the oven

    You want to keep the pieces fairly small so they distribute well. Preheat your oven to 350 degrees fahrenheit.
    Diced strawberries on a cutting board

  3. Mix the wet ingredients

    In a medium to large mixing bowl, combine the eggs, sourdough discard, greek yogurt, melted butter, coconut sugar, maple syrup and vanilla. Mix well with a whisk until the ingredients are combined.
    Strawberry Cream Cheese Discard muffin wet ingredients in a mixing bowl

  4. Add the dry ingredients into the wet

    In a small mixing bowl combine, flour, baking soda, baking powder, salt and arrowroot powder. Pour dry mixture into the wet ingredients and mix until combined. Batter will be thick.
    Strawberry Cream Cheese Sourdough Discard Muffins

  5. Add in the strawberries and lemon zest

    Fold into batter until the strawberry pieces are evenly distributed.
    Strawberry Cream Cheese Discard muffin batter with strawberry and lemon zest on top

  6. Make the cream cheese filling

    In a stand mixer, add softened cream cheese, maple syrup and vanilla. Beat until the mixture is combined and smooth.
    Cream cheese muffin filling for strawberry cream cheese discard muffins

  7. Fill muffin liners

    I personally use silicone muffin trays, because they are very easy to use and easy to clean without needing any sort of paper liner. You will start by putting about 2 tablespoons of muffin batter at the bottom of each muffin. Then you will layer 1 tablespoon of cream cheese mixture over top. Finally you will layer about 1 additional tablespoon of muffin batter over top. You ideally want each muffin section for be able 75% full for a good shape.
    Strawberry cream cheese sourdough discard muffins with cream cheese layer showing.

  8. Add the streusel topping

    Sprinkle the streusel topping over the muffins. Able 1 tablespoon per muffin until it’s mostly covered.
    Streusel topping on strawberry cream cheese sourdough discard muffin batter.

  9. Bake muffins

    Bake the muffins for 30-35 minute. I use the toothpick test in the center to check if the muffins are done. Let side in liners for about 5 minutes, then move to a cooling rack to fully cool.
    Strawberry cream cheese sourdough discard muffins freshly baked out of the oven.

Strawberry Cream Cheese Discard Muffins

Sourdough discard muffins with fresh strawberries, streusel topping, and cream cheese filling. These muffins are gut friendly and are sweetened with maple syrup and coconut sugar. This homemade recipe is 100% delicious!
Prep Time20 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Sourdough discard, Strawberry cream cheese discard muffins, Strawberry cream cheese muffins, Strawberry discard muffins, Strawberry sourdough discard muffin
Servings: 24 muffins


Streusel Topping

  • ¼ c Old fashioned oats, pulsed in a blender
  • ¼ c All purpose flour
  • ½ c Coconut sugar
  • ¼ c Butter, cold

Strawberry Muffin Batter

  • 2 c All purpose flour
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Arrowroot powder
  • ½ tsp Salt
  • ½ c Coconut sugar
  • ½ Maple Syrup
  • 1 c Butter, melted
  • ½ c Sourdough discard
  • 3 Tbsp Greek Yogurt
  • 1 tsp Vanilla extract
  • 2 eggs
  • Zest of 1/2 a lemon
  • 1 c Diced strawberries

Cream Cheese Filling

  • 1 8 oz block Cream Cheese
  • 2 Tbsp Maple Syrup
  • 1 tsp Vanilla Extract


  • Preheat Oven to 350℉

Streusel topping

  • In blender or food processor, pulse the old fashioned oats a few times, until they are in small pieces.
  • In a small mixing bowl, combine the oats, flour, and coconut sugar.
  • Cut the cold butter into small pieces, then add them to the dry mixture, using a pastry blender to cut the butter in. You want the texture to be like small pebbles. Set in the refrigerator while you make the batter.

Strawberry Muffin Batter

  • In a small mixing bowl, combine the flour, baking soda, baking powder, arrowroot powder and salt. Mix until combined, set aside.
  • In a medium to large mixing bowl, combine the melted butter, discard, maple syrup, coconut sugar, greek yogurt, eggs and vanilla.
  • Pour the dry ingredients into the wet ingredient mixture. Mix until fully combined. The batter will be fairly thick.
  • Fold in the lemon zest and diced strawberries until just combined. Set aside while you make the cream cheese filling.

Cream Cheese Filling

  • In the bowl of a stand mixer, add the cream cheese, maple syrup and vanilla. Mix on medium speed until the ingredients are well combined and the cream cheese is smooth.

Assembling the Muffins

  • In a muffin tin begin by adding about 1-2 Tablespoons of batter into the bottom of each well.
  • Using a cookie or batter scoop add 1 Tablespoon of cream cheese filling in each well.
  • Now cover the cream cheese with about 1 additional Tablespoon of batter.
  • Sprinkle the streusel topping until each muffin is fully covered. Ideally each muffin well will be about 75% of the way full.
  • Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  • Let cool in muffin tin for about 5 minutes, then place on a wire rack. When muffins are fully cooked, enjoy!


I personally stored these muffins in an airtight container on the counter, but you could easily store these in the fridge. 

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.



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