Go Back Email Link
–+ servings
Close-up of a glazed lemon muffin with the lemon glaze dripping down the sides, placed on a wire rack.
Print Recipe

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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Sourdough Lemon Muffin Recipe, Winter
Servings: 12 Muffins
Calories: 287kcal
Author: Katie

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.
    A mixing bowl with dry ingredients, including flour and sugar, next to fresh lemons on a marble countertop.
  • Add Wet Ingredients. In another bowl, whisk together the sourdough discard, milk, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice.
    A mixing bowl with muffin batter being stirred with a wooden spoon, showing the addition of lemon zest.
  • 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.
    A mixing bowl filled with smooth lemon muffin batter, with a hand mixer and fresh lemons beside it.
  • Fill Muffin Tins. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
    A muffin tin filled with lemon muffin batter, ready to be placed in the oven.
  • 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.
    Freshly baked lemon muffins cooling in a muffin tin, beside a wire rack.
  • 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.
    Freshly baked lemon muffins cooling on a wire rack, ready to be glazed.
  • Serve. Enjoy these muffins fresh, or store them in an airtight container for up to 3 days.

Nutrition

Calories: 287kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 193mg | Potassium: 51mg | Fiber: 1g | Sugar: 27g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg