Sourdough Discard Lemon Muffins
Serves 12
10 mins prep
25 mins cook
35 mins total
These zesty sourdough discard lemon muffins are the ultimate treat for any occasion! With a soft, cakey texture and a mouthwatering sweet and sour glaze, these muffins perfectly balance the flavors of a muffin and a cupcake. Every bite will leave your taste buds tingling, making them the perfect dessert for BBQs, family gatherings, or any event. Whether you’re using sourdough discard to reduce waste or simply craving a citrusy delight, these lemon muffins are sure to impress. Bake these easy-to-make muffins and add a burst of flavor to your next celebration!
Lemon Glaze
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Preheat your oven to 375 degrees.
In a large mixing bowl, whisk together your dry ingredients (flour, lemon zest, baking powder, baking soda, and salt) and set aside.
In a smaller mixing bowl, whisk together your wet ingredients (eggs, vanilla, lemon juice, coconut oil, yogurt, sugar, and sourdough starter)
Slowly add the wet ingredients into the dry ingredients and whisk until all the ingredients are incorporated.
OPTIONAL: let your batter rest for 15 minutes
Line your muffin tin with parchment paper and fill each well 3/4 of the way to the top. (about 1/4 - 1/2 cup of batter)
Bake at 375 for 20 - 25 minutes.
While your muffins are baking, whisk together your lemon glaze.
Lemon Glaze
Whisk together the juice of 2 lemons, 2 cups powdered sugar and a squeeze of honey. Add in a tsp of milk at a time until you reach your desired consistency.
When your muffins are finished baking, let cool slightly before topping with your lemon glaze!
Enjoy with a tall glass of lemonade! :)
