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One sourdough lemon mufin cur in half, with another one in the background on a brown plate.

Easy Sourdough Lemon Muffins

Inspired by a true classic - Lemon Drizzle Cake - these Easy Sourdough Lemon Muffins are a quick and delicious way to use up that sourdough discard to make a wonderful zingy treat! Perfect for a sweet breakfast nibble or a snack to pack for a lunch break at work, these sourdough muffins can also be turned into a decadent cupcake! Simply add icing on top!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baking, Breakfast, Dessert
Cuisine American, British
Servings 12 -14 small muffins
Calories 118 kcal

Equipment

Ingredients
 
 

  • 120 ml vegetable oil
  • 140 g caster sugar
  • 2 eggs large
  • 180 ml milk
  • 120 g sourdough discard/ unfed starter 100% hydration
  • 190 g plain flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 lemon zest only

For The Drizzle:

  • 1 large lemon juice and zest
  • 2 tablespoon caster sugar

Instructions
 

  • Preheat the oven to 180°C Fan. Place the cupcake liners into a 12-hole muffin tin (or use silicone cupcake cases, or grease a muffin tin with butter, if it's a non-stick type).
  • In a mixing bowl, combine the vegetable oil, eggs and sugar and, using an electric handheld mixer, beat until combined and sugar dissolves. In a separate bowl, mix sourdough starter discard and milk. Then add the mixture to the eggs alongside the zest of a lemon and stir to combine.
  • In a separate bowl, mix the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients, taking care not to overmix. Divide the batter between the muffin liners. If you have any batter leftover you can bake it in small greased ramekins.
  • Bake for 20 minutes in the centre of the oven. To check if the sourdough muffins are cooked, instert a wooden skewer or a cocktail stick into the centre. If cooked, it should come out clean.
  • In a small bowl, combine the sugar and juice of a lemon. Prick each muffin with a wooden skewer, then spoon the lemon drizzle onto the muffins and scatter the lemon zest on top. After the drizzle has soaked in and hardened, remove the sourdough lemon muffins from the tin/moulds and allow to finish cooling on wire rack. If you used paper liners, leave the muffins in them.

Video

Nutrition

Calories: 118kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 84mgPotassium: 49mgFiber: 1gSugar: 8gVitamin A: 31IUVitamin C: 10mgCalcium: 32mgIron: 1mg
Keyword Lemon Drizzle Muffins, Lemon Muffins, Lemon Muffins With Sourdough, Sourdough Discard Muffins, Sourdough Lemon Muffins, Sourdough Muffins
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