Summary

These muffins are zesty, cakey, and delicious. A hybrid between a cupcake and a muffin with a sweet and sour glaze makes these the ultimate jaw tingling dessert. Perfect to bring to a summer BBQ, and of course, we like any treat that uses some of that wonderful sourdough discard.

❤️ Why You’ll Love Sourdough Discard Lemon Muffins

I’m not much of a “lemon dessert” gal, but I signed up to bring a snack to our homeschool co – op and talked to plenty of friends who talked about loving lemon. So I brought in these muffins and everyone from adults to kids alike gobbled them up. These are both sweet and zesty, moist and cakey, and an overall winner for the spring and summer seasons.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.

Lemon – This goes without saying, but these lemon muffins just wouldn’t be lemon muffins without them. 🙂

👩‍🍳 How to Make Sourdough Discard Lemon Muffins

Mix together your dry ingredients and set aside. Whisk together eggs, vanilla, lemon juice and sourdough starter. Add the coconut oil until there are no more streaks. Combine the dry ingredients to the wet ingredients and whisk until fully incorporated but do not over mix. Fill your muffin tips 3/4 of the way to the top and bake at 350 degrees for 20-25 minutes. (This recipe makes 18 muffins).

Make lemon glaze- Juice of 2 lemons, mix with 2 cups powdered sugar and a squeeze of honey. Stir together & drizzle on top of the muffin, or dip them in the glaze like a cupcake. You literally cannot go wrong with this combo.

🪄 Tips and Tricks

  • Zest your lemons before you juice them
  • If you can, let your batter rest for 15 minutes to let the discard relax and you’ll end up with a fluffier crumb on the inside of your muffin.
  • Let your muffins cool fully before glazing them or the glaze will fall right off.

🗒 Variations

Add frozen wild blueberries, or fresh blueberries to make the ultimate summer treat. You can also make these into mini muffins and bake them for 15 minutes in a silicone mini muffin pan.

  • Blueberry Lemon Muffins
  • Mini Lemon Muffins


🗒 Substitutions

You can substitute coconut oil for melted butter.


🗒 Best Served With

  • a 4th of July spread
  • a side for a summer BBQ
  • a glass of sweet tea

👝 How to Store Leftovers

Store the leftover muffins in an air tight container on the counter for up to 3 days.

🤔 Common Questions

How do I serve these at a party?

Serve on a large plate, but bring the glaze separately and wait to top until the last minute so the glaze doesn’t melt away.

Lemon glazed muffins on a wooden board with slices lemons and a jar of sourdough discard
5 from 1 vote

Sourdough Discard Lemon Muffins

Print Recipe
Sweet, sour, and deliciously moist lemon muffins that use up your sourdough discard. These are perfect for a spring garden party, or a summer BBQ.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Equipment

  • Muffin Tin
  • Fruit Juicer

Ingredients

  • cup sourdough discard
  • 1 ¾ cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 cup melted coconut oil
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 lemons, juiced
  • 1 tsp lemon zest

Lemon Glaze

  • 2 lemons, juiced
  • 2 cups powdered sugar
  • 2 tsp honey

Instructions

  • Preheat your oven to 350 degrees.
  • In a medium mixing bowl, whisk together your dry ingredients and set aside.
  • Whisk together eggs, vanilla, lemon juice and sourdough starter. Add the coconut oil until there are no more streaks.
  • Combine the dry ingredients to the wet ingredients and whisk until incorporated. Do not over mix.
  • Bake for 20-25 minutes, let cool slightly and transfer to a cooling rack.
  • Drizzle with the lemon glaze, or dip the muffin in the glaze like a cupcake. I've done both ways and have no complaints.

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.

Nutrition

Calories: 248kcal | Carbohydrates: 49g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 392mg | Potassium: 151mg | Fiber: 2g | Sugar: 24g | Vitamin A: 133IU | Vitamin C: 29mg | Calcium: 64mg | Iron: 2mg
Course: Snack
Cuisine: American
Keyword: Sourdough Discard
Servings: 8
Calories: 248kcal
Cost: $5

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