Sourdough Discard Lemon Muffins

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!

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❤️ Why You’ll Love Sourdough Discard Lemon Muffins

Although I’m not typically a “lemon dessert” gal, I volunteered to bring a snack to our homeschool co-op. After chatting with a few friends who raved about their love for lemon flavors, I decided to bake lemon muffins. Everyone—adults and kids alike—absolutely devoured them! These muffins strike the perfect balance of sweet and zesty, with a moist, cakey texture that makes them an ideal treat for spring and summer. What makes them even better? They’re made with sourdough discard, transforming what would normally be kitchen waste into a delicious, creative baking project!

🍲 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.

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Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity. I like Kirkland’s all-purpose flour because it’s great quality for the quantity you get!

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

Sugar – Granulated sugar

Yogurt – This is for a tender crumb!

Coconut oil – Melted coconut oil to help make the muffins moist

Eggs – 2 large eggs

Baking soda + baking powder – The leavening agent for the muffins, this gives them their fluffy texture.

Salt- I use pink Himalayan salt but use whatever salt you have on hand.

👩‍🍳 How to Make Sourdough Discard Lemon Muffins

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 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! 🙂

🪄 Tips and Tricks

Use Active Discard: While you can use unfed sourdough starter, using a more active discard (recently fed and bubbly) can enhance the flavor and texture.
Experiment with Mix-ins: Add blueberries, poppy seeds, or nuts like walnuts or almonds to enhance flavor and texture. Chocolate chips can also be a great complement to lemon.
Use Buttermilk or Yogurt: For extra moisture and a tender crumb, substitute some of the liquid with buttermilk or yogurt. You can also add a splash of milk or cream to achieve the desired batter consistency.
Avoid Overmixing: When combining wet and dry ingredients, mix until just combined to keep your muffins light and fluffy. Overmixing can lead to dense muffins.
Let It Rest: Allowing the batter to rest for about 20-30 minutes before baking can help improve the texture, allowing the flour to fully hydrate.

🗒 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.

Muffins are a delicious and versatile snack for your family- and so simple to make! Here are some recipes you may like!

🗒 Substitutions

You can use plain yogurt, buttermilk, or a milk-vinegar mixture (1 cup milk + 1 tablespoon vinegar) as a substitute for sourdough discard to maintain moisture and leavening.

Brown sugar, coconut sugar, or a sugar substitute like honey or maple syrup can replace granulated sugar. Adjust the quantity as needed (honey is sweeter and adds moisture).

Use all-purpose flour, whole wheat flour, or gluten-free flour blends depending on dietary needs.

Replace melted butter with coconut oil, vegetable oil, or applesauce for a healthier option.

🗒 Best Served With

Cappuccino or Latte: The creaminess can offset the tangy flavor.
Cold Brew: Its smoothness and mild acidity pair nicely with lemon.
Sparkling Water: Add a slice of lemon or fresh mint for an extra refreshing touch.
Lemonade: A classic pairing that echoes the lemon flavor.
- Desserts:
Lemon Bars: Keep the citrus theme going.
Berry Sorbet: Light and refreshing, it adds a contrast of flavors

👝 How to Store Leftovers

To keep your lemon muffins fresh and delicious, follow these simple storage tips:

Cool Completely: Allow the muffins to cool to room temperature before storing them. This helps prevent moisture buildup inside the container.
Store in an Airtight Container: Place the cooled lemon muffins in an airtight container to maintain their moisture and softness.
Room Temperature: Store the container on the counter at room temperature. Your lemon muffins will stay fresh for up to 3 days when kept this way.

For longer storage, you can also freeze them (see below). But if you’re enjoying them within a few days, this method will keep them soft and zesty!

Freezing Lemon Muffins (for longer storage):

To freeze your muffins, wrap each one individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Simply reheat in the oven for a few minutes when you’re ready to enjoy them!

Store your lemon muffins properly, and they’ll stay fresh and tasty for as long as possible. Perfect for your next breakfast, snack, or treat! 🍋✨

🤔 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.

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