Description
These Sourdough Lemon Muffins are a delightful blend of tangy sourdough starter and fresh lemon zest, producing moist and fluffy muffins with a zesty lemon glaze. Perfect for breakfast or a refreshing snack, they combine the natural fermentation of sourdough with bright citrus flavors for a unique twist on traditional muffins.
Ingredients
Scale
Batter 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 whole lemon)
- 20 g Lemon Juice
- 5 g Vanilla Extract
- 5 g Salt (1 tsp)
Lemon Glaze
- 60 g Powdered Sugar
- 20 g Lemon Juice
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (350°F) and grease a 12-hole muffin tin with butter to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the sourdough starter, eggs, lemon juice, vanilla extract, and vegetable oil. Whisk them together until well combined; it’s normal if the oil floats on top initially as it will blend once mixed with dry ingredients.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, salt, baking powder, lemon zest, and sugar until evenly distributed.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently fold together using a spatula until just combined. Avoid overmixing to keep the muffins tender and light.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cavity about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake at 180°C (350°F) for approximately 20 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Prepare Lemon Glaze: While the muffins are baking, whisk together the powdered sugar and lemon juice until smooth.
- Glaze Muffins and Cool: Once baked, spoon the lemon glaze over the muffins while they remain in the tin. Allow the glaze to soak in and the muffins to cool slightly before removing them from the tin to serve.
Notes
- Using a sourdough starter adds a subtle tanginess and complexity to the muffins’ flavor.
- Be careful not to overmix the batter to avoid dense, tough muffins.
- You can substitute vegetable oil with a mild-flavored oil like canola or sunflower oil.
- The lemon glaze adds brightness but can be adjusted for sweetness by varying the amount of powdered sugar.
- For a dairy-free version, ensure the butter used for greasing is replaced with a suitable non-dairy option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: sourdough lemon muffins, lemon muffins, sourdough baking, easy lemon muffins, breakfast muffins, citrus muffins
