There is something about late spring that feels like a soft turning point.
The garden is beginning to wake up fully, the light lingers a little longer in the evenings, and the air carries that in-between feeling — not quite spring, not quite summer. It is a season of transition, and I find myself drawn to simple, grounding rituals.
Baking is one of those rituals for me.
Especially when it involves seasonal ingredients like rhubarb and strawberries — two flavors that feel like they belong together in this brief, beautiful window of time.
These rhubarb sourdough strawberry muffins are soft, slightly tangy, lightly sweet, and made even more nourishing with sourdough discard. They are the kind of bake that fills the kitchen with warmth and reminds you to slow down for just a moment.
Why You’ll Love This Recipe
- Uses seasonal rhubarb and strawberries
- Great way to use sourdough discard
- Soft, moist texture with a gentle tang
- Perfect for breakfast, snacks, or slow mornings
- A cozy, grounding bake for mindful living
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional, but lovely)
Wet Ingredients
- ½ cup sourdough discard (unfed)
- ½ cup melted butter or coconut oil
- ¾ cup sugar (adjust to taste)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Fruit
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mix sourdough discard, melted butter, sugar, eggs, vanilla, and milk until smooth.
- Gently fold the wet ingredients into the dry ingredients. Do not overmix — a few lumps are okay.
- Fold in strawberries and rhubarb carefully.
- Spoon batter evenly into muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before enjoying (they are especially good warm).
Baking Notes & Substitutions
- If rhubarb is very tart, you can toss it lightly in a bit of sugar before folding it in.
- Frozen strawberries work well — just don’t thaw them first.
- You can swap butter for coconut oil for a dairy-free option.
- If you prefer less sweetness, reduce sugar slightly — the fruit brings natural balance.
- Sourdough discard adds depth but does not make the muffins taste sour.
A Mindful Baking Moment
I don’t think baking is just about food.
It’s about slowing down long enough to notice what’s in front of you — the texture of batter, the smell of fruit warming in the oven, the quiet rhythm of measuring and mixing.
There’s something grounding about creating something simple and nourishing with your own hands.
In a season that feels full of movement and change, these muffins are a reminder that softness can exist right alongside growth.
Sometimes care looks like baking something warm and sharing it.
Sometimes it looks like keeping a few muffins for yourself and sitting quietly while the world keeps moving.
Both matter.
Storage
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze beautifully.
Final Thought
These rhubarb sourdough strawberry muffins are a small celebration of seasonal living — a reminder that nourishment doesn’t have to be complicated.
Just simple ingredients.
A little time.
And the willingness to slow down long enough to enjoy it.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.