Sourdough Lemon Muffins

These simple to make sourdough lemon muffins make a delicious snack any time of the day. The zesty fragrance and flavor of lemon shine bright in these sourdough muffins.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Servings Muffins

Calories 131kcal

Author Kate Freebairn

Equipment

Mixing Bowl
Digital Scales
12 Hole Muffin Tin

Ingredients

200 g Sourdough Starter (can be discard or active starter)
200 g All Purpose Flour
70 g Sugar
2 Eggs
6 g Baking Powder (1 tsp)
100 g Vegetable Oil (or light flavored oil)
20 g Lemon Zest (zest of whole lemon)
20 g Lemon Juice
5 g Vanilla Extract
5 g Salt (you can decrease this if you prefer)

Lemon Glaze

60 g Powdered Sugar
20 g Lemon Juice

Instructions

Preheat oven to 180ºC/350ºF and grease a 12 hole muffin tin with butter.
Mix the sourdough starter, eggs, lemon juice, vanilla extract and oil in a bowl. Whisk together until well combined. It's ok if the oil sits on the top, it will combine once it is poured into the dry ingredients.
In a separate bowl mix together all purpose flour, salt, baking powder, lemon zest and sugar.
Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around 3/4 full).
Bake at 180ºC/350ºF for approximately 20 minutes or until muffins are golden brown.
While the muffins are baking, mix together the powdered sugar and lemon juice.
Once the muffins are cooked, spoon the lemon glaze onto the muffins while they are still in the muffin tin. Let the lemon glaze soak into the muffins and cool slightly before removing them from the tin.

Notes

The topping for these muffins is completely optional. If making for kids lunchboxes or snack time, it's absolutely fine to leave them out. They are sweet enough without it.

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