How to Make Sourdough Lemon Muffins: Perfect for Breakfast

You guys know I love using sourdough in just about any recipe I can. Sourdough has that lovely tang that pairs perfectly with bright lemon in this sourdough lemon muffin recipe. These muffins are light, fluffy, and topped with a sweet lemon glaze that makes each bite irresistible. Make sure you don’t over-mix the batter—keeping a few lumps ensures the muffins stay tender and moist. This is one of the easiest and quickest sourdough discard recipes, perfect for a breakfast or a snack.

Close-up of a glazed lemon muffin with the lemon glaze dripping down the sides, placed on a wire rack.

Sourdough Lemon Muffin Recipe

These light and fluffy muffins combine a bright lemon flavor with the subtle tang of sourdough, finished with a sweet lemon glaze.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size Muffins

Ingredients

Muffins

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sourdough discard
½ cup milk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
zest of 2 lemons
juice of 1 lemon

Glaze

1 cup powdered sugar
2 tablespoon lemon juice (adjust for desired consistency)
lemon zest (optional, for garnish)

Instructions

Preheat Oven and Prep Muffin Tin. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
Mix Dry Ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add Wet Ingredients. In another bowl, whisk together the sourdough discard, milk, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice.
Combine and Mix. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Fill Muffin Tins. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake Muffins. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Prepare Glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
Glaze Muffins. Drizzle the glaze over the cooled muffins. Garnish with additional lemon zest if desired.
Serve. Enjoy these muffins fresh, or store them in an airtight container for up to 3 days.

With the tangy lemon and subtle sourdough flavor, these muffins are great for a breakfast to wake you up (check out why sourdough is healthier here) or an afternoon pick-me-up. I personally like eating them in the morning with some coffee. The lemon glaze on top is just the right finishing touch—it adds a sweet, zesty flavor that I can’t get enough of.

Close-up of lemon muffins topped with a sweet lemon glaze, cooling on a wire rack.

I hope you enjoy these muffins as much as I do!

Tips For The Best Sourdough Lemon Muffin

Room Temperature Ingredients: Make sure your eggs, milk, and sourdough discard are at room temperature before mixing. This helps the batter come together smoothly and ensures even baking.
Don’t Skip the Zest: The lemon zest is key to getting that bright, lemony flavor throughout the muffins. Lemon zest is important in many recipes, such as lemon spinach parmesan chicken, where it’s tempting to skip. But trust me, don’t!
Check Your Baking Powder and Soda: Fresh baking powder and soda are crucial for the muffins to rise properly. If they’re old, your muffins might turn out dense.
Cool Completely Before Glazing: Let the muffins cool completely before adding the glaze to avoid it melting and becoming too runny.
Avoid Overbaking: Start checking the muffins at the 20-minute mark. Overbaking can dry them out, so remove them as soon as a toothpick comes out clean.

Key Ingredients and Tools

When making these Sourdough Lemon Muffins, a few key ingredients and tools are essential to get the best results.

Sourdough Discard. This ingredient adds a subtle tang to the muffins and helps with the texture. If you don’t have sourdough discard on hand, you can substitute with buttermilk or yogurt, but you’ll lose that unique sourdough flavor.
Lemon Zester. A zester is crucial for getting fine, flavorful lemon zest without the bitter white pith. If you don’t have a zester, a fine grater will work in a pinch.
Powdered Sugar. This is used to make the smooth lemon glaze. It dissolves easily, making it perfect for a quick and easy topping.

Once you have a lemon zester and your sourdough discard, you will find them useful in many other recipes, like sourdough strawberry muffins.

Serving Suggestions

Serve with fresh fruit salad, Greek yogurt, hot tea or coffee for a well-rounded breakfast.

For a refreshing afternoon snack, serve these with strawberry sweet tea.

Troubleshooting and Help

Can I use bottled lemon juice instead of fresh?

You can, but fresh lemon juice really makes a difference in flavor. Fresh lemons also give you that wonderful zest, which adds an extra burst of citrusy goodness to the muffins.

What can I use if I don’t have sourdough discard?

No worries! You can substitute with buttermilk or yogurt. They’ll add a similar tangy flavor, but keep in mind you’ll miss out on that unique sourdough taste.

How do I know when the muffins are done?

Start checking them at around 20 minutes. Insert a toothpick into the center of a muffin—if it comes out clean, they’re done! Be careful not to overbake, or they might turn out dry.

Can I freeze these muffins?

Absolutely! Just make sure they’re completely cool before you pop them in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready to eat them, let them thaw at room temperature or warm them up in the microwave for a quick treat.

Do I have to glaze the muffins?

The glaze is optional, but it really adds a lovely sweet-tart flavor that complements the muffins perfectly. If you’re short on time or just prefer a less sweet option, you can skip it—they’ll still be delicious!

Storing Leftovers

To store these muffins, place them in an airtight container at room temperature. They’ll stay fresh for up to 3 days.

If you’d like to freeze them, allow the muffins to cool completely first. Then, place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, let the muffins thaw at room temperature or warm them in the microwave for a quick treat. If the muffins are glazed, you might notice the glaze becoming a bit softer after freezing, but they’ll still taste great!

I hope you enjoy this sourdough lemon muffin recipe as much as I do. These muffins can be enjoyed anytime of day and are great for parties. It’s also a great way to use up sourdough discard and bring a burst of fresh lemon flavor to your day.

How to Make Sourdough Lemon Muffins: Perfect for Breakfast