There’s something special about the scent of freshly baked muffins wafting through the kitchen. I remember weekends spent with family, gathering around warm treats, laughter, and joy. Sourdough lemon muffins hold a special place in my heart; they remind me of those sunny mornings, where citrus joy meets the comforting taste of sourdough. Connecting with my past, I love how simple ingredients come together to create something truly delightful. This recipe brings brightness to your table and is perfect for sharing with friends or enjoying with a warm cup of tea. The zesty glaze on top adds the perfect finishing touch, making these muffins not just delicious but also special.
Why Make This Recipe
Making Bright & Zesty Glazed Sourdough Lemon Muffins is incredibly rewarding. They are a perfect blend of tangy and sweet flavors, thanks to the sourdough and fresh lemon. These muffins are not only delightful to eat, but they also use sourdough discard, helping reduce waste in your kitchen. Plus, they are easy to whip up, making them a great choice for breakfast or as a snack. It’s a recipe that brings a little sunshine into your day!
How to Make Bright & Zesty Glazed Sourdough Lemon Muffins
Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ¼ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- ¼ cup lemon juice
- Glaze: 1 cup powdered sugar, 2-3 tablespoons lemon juice
Directions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix together the sourdough discard, melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle on the cooled muffins.
How to Serve Bright & Zesty Glazed Sourdough Lemon Muffins
These muffins are delightful served warm or at room temperature. You can enjoy them as a breakfast treat, an afternoon snack, or even as a dessert. Pair them with a cup of tea or coffee for a perfect balance of flavors.
How to Store Bright & Zesty Glazed Sourdough Lemon Muffins
To keep these muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Place cooled muffins in a freezer-safe bag, and they can last for up to three months. Thaw them at room temperature when you’re ready to enjoy them again.
Tips to Make Bright & Zesty Glazed Sourdough Lemon Muffins
- Measure Ingredients Accurately: This will help ensure the best texture.
- Don’t Overmix: Mix until just combined for fluffy muffins.
- Use Fresh Lemons: Fresh lemon juice and zest will give a brighter flavor.
Variation
You can add poppy seeds for an extra crunch or swap the lemon for orange for a different citrus twist. Dried cranberries can also be added for a sweet surprise!
FAQs
- Can I use store-bought sourdough starter instead of discard?
- Yes, you can use a store-bought sourdough starter in place of the discard.
- What if I don’t have lemon juice?
- You can substitute lime juice or even use a tablespoon of vinegar if you don’t have lemon juice on hand.
- How can I make these muffins gluten-free?
- You can use a gluten-free all-purpose flour blend instead of regular flour to make these muffins gluten-free.
Bright & Zesty Glazed Sourdough Lemon Muffins
Ingredients
For the Muffins
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ¼ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 whole lemon zest Zest of 1 lemon
- ¼ cup lemon juice
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix together the sourdough discard, melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the muffin cups about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Glazing
- For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle on the cooled muffins.