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.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 10g
Notes
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. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
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