Sourdough Lemon Muffins
Sourdough Lemon Muffins
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These fluffy sourdough lemon muffins are tender, moist drizzled with a tangy lemon glaze. Perfect for an afternoon snack.
These fluffy sourdough lemon muffins are tender, moist drizzled with a tangy lemon glaze. Perfect for an afternoon snack.
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In a large bowl, add granulated sugar and lemon zest.
In a large bowl, add granulated sugar and lemon zest.
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Add the melted butter, oil, eggs, sourdough discard, and vanilla extract. Whisk until well combined.
Add the melted butter, oil, eggs, sourdough discard, and vanilla extract. Whisk until well combined.
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Mix the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl.
Mix the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl.
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Add the flour mixture to the wet ingredients and the milk and fold with a rubber spatula or wooden spoon until combined.
Add the flour mixture to the wet ingredients and the milk and fold with a rubber spatula or wooden spoon until combined.
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Use an ice cream scoop to divide the muffin batter evenly.
Use an ice cream scoop to divide the muffin batter evenly.
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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.
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.
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Let the baked muffins cool in the pan for 5 minutes before removing them
Let the baked muffins cool in the pan for 5 minutes before removing them
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Make the lemon glaze by combining the powdered sugar and lemon juice in a small bowl. Drizzle the glaze over the muffins.
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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Click the link to see the full recipe!
Click the link to see the full recipe!
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