Dessert

Sourdough Lemon Muffins Recipe

ByLana Polati January 19, 2026January 19, 2026

Introduction

Sourdough lemon muffins offer a bright and tangy twist on classic muffins, combining the subtle tang of sourdough with fresh lemon flavors. They’re perfect for breakfast or an afternoon snack, with a tender crumb and a sweet lemon glaze.

Six golden brown muffins with slightly cracked tops covered with light, shiny white glaze sit on a sheet of parchment paper. The muffins have a warm, soft texture with some darker browned edges and spots, showing they are freshly baked. A round lemon slice peeks from the upper right corner, adding a hint of bright yellow. The whole scene is set on a white marbled surface with a green cloth peeking from the top left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g sourdough starter (discard or active starter)
200 g all purpose flour
70 g sugar
2 eggs
6 g baking powder (1 tsp)
100 g vegetable oil (light flavor)
20 g lemon zest (zest of one lemon)
20 g lemon juice
5 g vanilla extract
5 g salt (1 tsp)
60 g powdered sugar
20 g lemon juice (for glaze)

Instructions

Step 1: Preheat your oven to 180°C (350°F) and grease a 12-hole muffin tin with butter.
Step 2: In a bowl, mix the sourdough starter, eggs, lemon juice, vanilla extract, and vegetable oil. Whisk until well combined. It’s okay if the oil sits on top — it will blend once added to the dry ingredients.
Step 3: In a separate bowl, combine the flour, salt, baking powder, lemon zest, and sugar.
Step 4: Pour the wet ingredients into the dry mixture and gently fold together until just combined. Avoid over mixing to keep the muffins tender.
Step 5: Spoon the batter into the greased muffin tin, filling each cup about three-quarters full.
Step 6: Bake for approximately 20 minutes or until the muffins turn golden brown.
Step 7: While the muffins bake, mix the powdered sugar with lemon juice to make the glaze.
Step 8: Once the muffins are done, spoon the lemon glaze over them while still in the tin. Allow the glaze to soak in and the muffins to cool slightly before removing.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor. You can substitute half the vegetable oil with melted butter for a richer taste.
For a pop of texture, add a handful of poppy seeds or blueberries to the batter before baking.
If you don’t have sourdough starter, you can replace it with an equal amount of yogurt or buttermilk for a similar tanginess.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to revive the soft texture.

How to Serve

Six round golden-brown muffins with a slightly cracked top are arranged closely together on a piece of parchment paper, which sits on a white marbled surface. The muffins have a light drizzle of white glaze on some of them, adding a shiny, slightly messy texture. A green cloth is partially visible in the top left corner, while a partially cut yellow lemon rests at the top right edge. The overall look is warm and inviting with a fresh, simple background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, both active and discard sourdough starters work well in this recipe. Active starter may add a bit more tang and lift to the muffins.

What if I don’t have vegetable oil?

You can substitute vegetable oil with any neutral-tasting oil such as canola or light olive oil. Melted butter also works but will change the flavor slightly.