There’s something magical about biting into a soft, golden muffin topped with silky lemon glaze. It’s sunshine in edible form. These Sourdough Lemon quick muffins are fluffy, moist, and bursting with fresh citrus flavor, just like the glossy, bakery-style muffins you see in the photos. The glaze drips beautifully down the sides, creating that irresistible homemade charm.
Let’s dive into what makes these muffins so special, and how you can bake them perfectly every single time.
Table of Contents
Sourdough Lemon Quick Muffins
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
- Calories: 240
- Carbohydrates: 34g
- Protein: 3g
- Fat: 10g
- Sugar: 18g
- Sodium: 180mg
Why You’ll Love These Sourdough Lemon Quick Muffins
The Perfect Balance of Sweet and Tangy
Ever had a muffin that tastes flat? Not these. The bright lemon zest and juice wake up your taste buds instantly. The sweetness is gentle, never overwhelming. It’s like a morning breeze with a splash of sunshine.
A Brilliant Way to Use Sourdough Discard
If you bake sourdough, you know the struggle, what to do with leftover discard? These Sourdough Lemon quick muffins transform that discard into something extraordinary. It adds moisture, depth, and just a subtle tang.
If you enjoy breakfast-style sourdough bakes, you’ll also love my SOURDOUGH OATMEAL RAISIN MUFFINS, because they use discard in a heartier, wholesome way.
And if you prefer cozy spice flavors, try my SOURDOUGH CINNAMON MUFFINS, they follow a similar mixing method but lean warm instead of citrusy.
What Makes Sourdough Lemon Quick Muffins So Special?
Moist Texture Thanks to Sourdough
Sourdough discard works like a secret weapon. It tenderizes the crumb and keeps the muffins soft for days. No dry muffins here.
Bright Citrus Flavor from Fresh Lemon
Fresh zest is non-negotiable. It holds all the essential oils that give these muffins their bold lemon aroma. Bottled juice? Skip it. Fresh is best.
If you enjoy baking with discard, you’ll also love my SOURDOUGH DISCARD LEMON LOAF because it uses nearly the same base but creates a soft sliceable quick bread.
And if you prefer fruity variations, check out my SOURDOUGH DISCARD BLUEBERRY MUFFINS, the technique works beautifully with berries too.
Ingredients You’ll Need
Muffin Batter Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup milk
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Homemade Lemon Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional for extra zing)
Step-by-Step Instructions
Preparing the Batter
Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners.
In a large bowl, whisk together sugar, eggs, oil, sourdough discard, milk, lemon juice, zest, and vanilla. Stir until smooth.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture. Mix gently. Overmixing is the enemy of fluffy muffins.
Baking the Muffins
Fill each muffin liner about ¾ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
Making the Homemade Lemon Glaze
In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust thickness by adding more sugar or juice as needed.
You want it thick but pourable, like honey.
Glazing Like a Pro
Once the muffins are completely cool, spoon the glaze generously over the tops. Let it drip naturally down the sides, just like in the photos. Allow it to set for 10-15 minutes.
Common Muffin Mistakes to Avoid
Even simple Sourdough Lemon quick muffins can turn dense or dry if you skip key details. Avoid these common mistakes:
1. Overmixing the Batter
- Overmixing develops gluten.
- Muffins become tough instead of tender.
- Stir gently and stop early.
2. Skipping Lemon Zest
- Lemon juice alone tastes flat.
- Zest provides concentrated citrus oils.
- Always zest before juicing.
3. Overbaking
- Bake just until a toothpick comes out clean.
- Extra minutes dry out the crumb.
4. Adding Glaze Too Early
- Muffins must cool slightly.
- Warm muffins absorb glaze instead of holding a glossy finish.
5. Filling Muffin Cups Too Low
- Fill ¾ full for domed tops.
- Underfilled cups create flat muffins.
Texture comparison tip:
Unlike dense sourdough breads, these Sourdough Lemon quick muffins should feel:
- Light
- Moist
- Slightly springy
- Bright in flavor
When done right, they rival any bakery version while keeping that subtle sourdough complexity.
Variations You Can Try
Add Poppy Seeds
A tablespoon of poppy seeds adds subtle crunch and visual appeal.
Lemon Blueberry Twist
Fold in ½ cup fresh blueberries. The sweetness pairs beautifully with the tang.
Streusel Topping Option
Prefer crunch over glaze? Add a simple butter-sugar-flour crumble before baking.
If you’ve already tried my DELICIOUS SOURDOUGH LEMON POPPY SEED MUFFINS you’ll notice a similar citrus-forward flavor here.
And if you love berry variations, you should absolutely check out my SOURDOUGH RASPBERRY MUFFINS, because that fruity twist pairs beautifully with sourdough’s natural tang.
How to Store and Freeze Muffins
Store at room temperature in an airtight container for up to 3 days.
For freezing, skip the glaze. Wrap muffins individually and freeze up to 2 months. Thaw at room temperature, then glaze fresh.
Serving Suggestions
Serve slightly warm with tea or coffee. These muffins are perfect for brunch tables, baby showers, or just a cozy Sunday morning.
Want to impress guests? Add thin lemon slices for garnish.
If you enjoy breakfast-style sourdough bakes, you’ll also love my SOURDOUGH OATMEAL RAISIN MUFFINS because they use discard in a heartier, wholesome way.
And if you prefer cozy spice flavors, try my SOURDOUGH CINNAMON MUFFINS, they follow a similar mixing method but lean warm instead of citrusy.
FAQs
Why are my sourdough lemon muffins dense?
Overmixing or expired baking powder or too much discard causes density. Stir gently and measure carefully.
Can I make dairy-free sourdough lemon quick muffins?
Absolutely. Use plant-based milk and oil instead of butter.
How do I make the Lemon glaze thicker?
Simply add more powdered sugar until you reach your desired consistency.
These Sourdough Lemon quick muffins are more than just a recipe, they’re a celebration of bright citrus flavor and smart sourdough baking. Soft, tender, and topped with a glossy homemade glaze, they look bakery-worthy yet come together effortlessly in your own kitchen.
One bite, and you’ll understand why this recipe deserves a permanent spot in your baking rotation.
