Sourdough Lemon Quick Muffins
Soft, moist, and bursting with bright citrus flavor, these Sourdough Lemon Quick Muffins are the perfect way to use sourdough discard. Finished with a smooth homemade lemon glaze that drips beautifully over golden tops, they make an easy breakfast treat or afternoon snack.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Microplane or zester
- Cooling rack
Ingredients
For the Muffins
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ½ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the sugar, eggs, oil, sourdough discard, milk, lemon juice, lemon zest, and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack and cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. Stir in lemon zest.
- Spoon or drizzle the glaze over the cooled muffins and allow it to set before serving.
Notes
Nutritional Information (Approximate per Muffin)
- Calories: 240
- Carbohydrates: 34g
- Protein: 3g
- Fat: 10g
- Sugar: 18g
- Sodium: 180mg
