Sourdough Lemon Muffins

These fluffy sourdough lemon muffins are tender, moist drizzled with a tangy lemon glaze. Perfect for an afternoon snack.

In a large bowl, add granulated sugar and lemon zest.

Add the melted butter, oil, eggs, sourdough discard, and vanilla extract. Whisk until well combined.

Mix the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl.

Add the flour mixture to the wet ingredients and the milk and fold with a rubber spatula or wooden spoon until combined.

Use an ice cream scoop to divide the muffin batter evenly.

Bake for 5 minutes at 425°F (220°C), then turn the oven down to 350°F (180°C) and bake for 16-18 minutes more until golden brown.

Let the baked muffins cool in the pan for 5 minutes before removing them

Make the lemon glaze by combining the powdered sugar and lemon juice in a small bowl. Drizzle the glaze over the muffins.

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