Sourdough Lemon Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Tin: Spoon the batter into the greased muffin tin, filling each hole about three-quarters full for evenly sized muffins.
- 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.
- Prepare Lemon Glaze: While the muffins bake, mix the powdered sugar and lemon juice in a small bowl until smooth and pourable.
- 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
Find it online: https://zarameals.com/sourdough-lemon-muffins-recipe/
