Step 1

Preheat the oven to 375ºF.

Step 2

Melt unsalted butter in a large liquid measuring cup or small bowl. Add vegetable oil, buttermilk, egg, vanilla extract and sourdough discard. Whisk together until smooth and the sourdough discard is mostly incorporated into the liquid ingredients.

Step 3

To a mixing bowl, whisk together the all-purpose flour, sugar, cornstarch, baking powder, finely crushed freeze-dried strawberries and salt. Add the diced strawberries and mini chocolate chips and mix together until coated in the dry ingredients.

Step 4

Add the liquid mixture to the flour/strawberry mixture and stir gently a few times until thoroughly moistened and just mixed together. A few streaks of flour are okay!

Step 5

Spray a 12 cup muffin tin, cut square pieces of parchment paper to fit the holes of your muffin tin or line with muffin liners. Scoop muffin batter into the muffin tins, filling the tins about 3/4 of the way full. You will have some leftover batter, enough for about 6 more muffins after baking the first 12.

Step 6

Sprinkle 1-2 Tablespoons of granulated sugar on top of the muffins before baking.

Step 7

Bake muffins for 22-25 minutes at 375ºF. If you fill the muffin tins less full, they may bake a little faster. Check that muffins are done by inserting a toothpick into the center of one and making sure it comes out clean. Pull muffins out of the oven and let rest for about 5 minutes in the pan.

Step 8

Take the baked muffins out of the pan and fill the muffin tin with the remaining muffin batter. Bake according to the same directions. Let muffins cool and enjoy!