Sourdough Lemon Muffins Recipe

Introduction

These Sourdough Lemon Muffins combine the tangy depth of sourdough starter with bright lemon flavor for a moist and tender treat. Perfect for breakfast or an afternoon snack, they offer a delightful balance of sweet and citrusy notes.

Ingredients

• 200 g Sourdough Starter (Discard or Active Starter)
• 200 g All Purpose Flour
• 70 g Sugar
• 2 Eggs
• 6 g Baking Powder (1 tsp)
• 100 g Vegetable Oil (Light flavor)
• 20 g Lemon Zest (zest of whole lemon)
• 20 g Lemon Juice
• 5 g Vanilla Extract
• 5 g Salt (1 tsp)
• 60 g Powdered Sugar
• 20 g Lemon Juice (for glaze)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) and grease a 12-hole muffin tin with butter.
2. Step 2: In a bowl, mix the sourdough starter, eggs, lemon juice, vanilla extract, and vegetable oil. Whisk until well combined. It’s okay if the oil sits on top; it will blend once added to the dry ingredients.
3. Step 3: In a separate bowl, combine the all-purpose flour, salt, baking powder, lemon zest, and sugar.
4. Step 4: Pour the wet mixture into the dry ingredients. Gently fold together until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Spoon the batter into the greased muffin tin, filling each hole about three-quarters full.
6. Step 6: Bake for approximately 20 minutes or until the muffins turn golden brown and a toothpick inserted comes out clean.
7. Step 7: While the muffins bake, mix the powdered sugar and lemon juice to create the glaze.
8. Step 8: When the muffins are done, spoon the lemon glaze over them while still in the tin. Let the glaze soak in and the muffins cool slightly before removing from the tin.

Tips & Variations

• Use a light-flavored vegetable oil like canola or sunflower to prevent overpowering the lemon taste.
• For extra zest, add a teaspoon of poppy seeds to the dry ingredients.
• If you don’t have sourdough starter, you can substitute with 1 teaspoon of baking soda and 1 tablespoon of lemon juice added to the wet ingredients.
• Try swapping lemon zest for orange zest for a citrus twist.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins individually wrapped for up to 1 month. Reheat in a microwave or oven until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard instead of active starter?

Yes, this recipe works well with either sourdough discard or an active starter, making it a great way to reduce waste.

How do I know when the muffins are fully baked?

They are done when the tops turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Sourdough Lemon Muffins Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

These Sourdough Lemon Muffins combine the tangy flavor of sourdough starter with bright lemon zest and juice to create moist, fluffy, and flavorful muffins. Perfect for breakfast or a light snack, the muffins are topped with a zesty lemon glaze that soaks into the warm muffins for an extra burst of citrus sweetness.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 200 g Sourdough Starter (Discard or Active Starter)
• 2 Eggs
• 100 g Vegetable Oil (Light flavor)
• 20 g Lemon Juice
• 5 g Vanilla Extract

Dry Ingredients

• 200 g All Purpose Flour
• 70 g Sugar
• 6 g Baking Powder (1 tsp)
• 5 g Salt (1 tsp)
• 20 g Lemon Zest (zest of whole lemon)

Glaze

• 60 g Powdered Sugar
• 20 g Lemon Juice

Instructions

1. Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F). Grease a 12-hole muffin tin with butter to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, eggs, lemon juice, vanilla extract, and vegetable oil. Whisk until well combined. Don’t worry if the oil floats on top initially; it will mix in once combined with dry ingredients.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and lemon zest to evenly distribute all dry components.
4. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Avoid overmixing to keep the muffins tender and light.
5. Fill Muffin Tin: Spoon the batter into the greased muffin tin, filling each hole about three-quarters full for evenly sized muffins.
6. Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes or until muffins turn golden brown and a toothpick inserted in the center comes out clean.
7. Prepare Lemon Glaze: While the muffins bake, mix the powdered sugar and lemon juice in a small bowl until smooth and pourable.
8. Glaze Muffins: Once baked, immediately spoon the lemon glaze over the muffins while they are still warm in the tin. Let the glaze soak in and the muffins cool slightly before removing them from the tin.

Notes

• Do not overmix the batter to avoid dense muffins.
• The sourdough starter can be either discard or active; both work well in this recipe.
• Use fresh lemon zest and juice for the best bright citrus flavor.
• You can substitute vegetable oil with a neutral-flavored oil like canola or light olive oil.
• Ensure the glaze is poured while muffins are warm for better absorption.

Keywords: sourdough muffins, lemon muffins, citrus muffins, easy muffin recipe, breakfast muffins, sourdough discard recipe