Giant Raspberry Streusel Muffins: A Delicious Sourdough Discard Recipe

I know most people bake less when the weather gets warm.  But if you've been here before, it's no shock that I'm a big old weirdo and not "most people" by any stretch.

The second the temperature climbs, normal folks start making no-bake desserts and politely avoiding their ovens. Meanwhile, you will, indeed, find me standing in my kitchen with the oven blasting away, shouting at the air conditioner to keep up.

Is it practical? Absolutely not.  Does my husband wander through the kitchen asking why we're turning the house into a bread-powered sauna? Yes. Yes, he does.  Will I stop?  Also no.  Because sometimes summer baking is simply worth the extra degree or two on the thermostat.

Case in point: these Giant Sourdough Discard Raspberry Muffins.

My friends, these muffins are enormous. Bakery-style. The kind of muffin that makes you feel like you've won something just by picking it up. They're packed with juicy raspberries, topped with a sweet buttery streusel, and baked until golden and gorgeous.

Every bite is bursting with bright raspberry flavor, little pockets of tangy sourdough goodness, and just enough crumbly topping to make you forget all about the fact that your air conditioner is currently working overtime.  

Summer deserves slow mornings with giant muffins and a big mug of coffee.  It deserves sitting on the porch before the day gets too hot, watching the birds argue over the bird feeder while you enjoy a breakfast that feels a little bit special.

So yes, I made the house a little hot...and you should too.  You'll thank me.

Why You'll Love These Muffins

• A delicious way to use sourdough discard
• Huge bakery-style muffins
• Bursting with fresh raspberries
• Sweet, buttery streusel topping
• Perfect for breakfast, brunch, or afternoon coffee breaks
• Freezer-friendly for future muffin emergencies

Giant Sourdough Discard Raspberry Muffins

For the Muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• ⅓ cup brown sugar
• 1 cup sourdough discard
• 2 large eggs
• ½ cup milk
• ⅓ cup melted butter
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries

For the Streusel

Ingredients

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ¼ teaspoon cinnamon
• 4 tablespoons cold butter, cubed

Instructions

1. Preheat your oven to 425°F. Line a jumbo muffin pan or a standard muffin pan with liners.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. In a separate bowl, whisk together the sourdough discard, eggs, milk, melted butter, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir just until combined. Don't overmix.
5. Gently fold in the raspberries.
6. For the streusel, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly.
7. Divide the batter evenly among the muffin cups, filling them nearly to the top for those giant bakery-style muffins.
8. Sprinkle generously with streusel topping.
9. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F without opening the oven door.
10. Continue baking for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out mostly clean.
11. Cool in the pan for 10 minutes before transferring to a wire rack.

• Fresh or frozen raspberries both work beautifully.
• If using frozen berries, don't thaw them first.
• The high-temperature start helps create those gorgeous bakery-style muffin tops.
• These freeze wonderfully for up to 3 months.

They'll understand.