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Sourdough Lemon Muffins – Home Grown Happiness

June 19, 2023

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These fluffy lemon tart muffins are soft and moist with a tangy lemon glaze. Perfect for an afternoon snack.

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I like to make muffins to take advantage of the sourdough starter and throw away the starter. They are so versatile, and the acid thrown in makes for a lovely soft muffin. These delicious muffins are topped with lots of fresh lemon zest rubbed into sugar to release the lemon oil. It gently fills the muffins with fresh lemon flavor.

It is possible to let the sourdough muffin batter ferment overnight. It ferments the flour and can ease digestion. If you want to bake them right away, you can.

Don’t have your own sourdough starter yet? Learn to make a homemade sourdough starter.

Component

Find all of the ingredient amounts for these sourdough toss muffins listed on the printable recipe card at the bottom of the post. Here’s an overview of what’s needed.

sourdough starter throw away – A dump of unfed sourdough works best. It’s acidic, and it helps create a soft muffin. The acid in the starter will also react with the baking soda for leavening.
dry ingredients – All purpose flour, baking powder, baking soda and salt.
fresh lemons- Both fresh lemon juice and apricot zest are used to give a strong lemon flavor. If you want it extra lemony, you can add ½ teaspoon of natural lemon extract.
Salted or unsalted butter and oil– I add a mixture. Butter brings out the best flavor, but a little oil helps keep it moist.
Sugar.
Big balls
whole milk- Helps loosen the batter.

equipment

12 cup muffin tin
Paper ships

method

Whisk together the all purpose flour, sugar, baking powder, baking soda and salt in a medium bowl. set aside.

In a large bowl, add granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar to release the lemon oils.

Add the melted butter, oil, eggs, sourdough and vanilla extract. Beat until a uniform mixture is obtained.

Add the flour mixture to the wet ingredients and the milk.

Fold with a rubber spatula or wooden spoon until combined.

The muffins can be baked immediately or cold-fermented overnight.

Cold fermentation – Cover the bowl tightly and place in the refrigerator for up to 16 hours. Cold fermentation allows the flour to absorb more moisture from the batter, which can lead to a moister crumb. In addition, slow fermentation helps break down the proteins in the flour. The next day the batter will be very thick.

baking

Preheat the oven to 425°F (220°C) and grease or line the muffin pan.

Use an ice cream scoop to divide the muffin batter evenly between the lined muffin pan. They will be full.

Bake for 5 minutes in the preheated oven, then lower the oven to 350°F (180°C) and bake for another 16-18 minutes until golden brown and the muffin pieces spring back when pressed or a cake tester inserted into the middle. comes out clean.

Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.

Lemon glaze

In a small bowl, mix the powdered sugar and lemon juice. If you want an extra hit of citrus flavor, you can also add some lemon zest. Mix everything together until you get a smooth and slightly liquid glaze. If the glaze is too thick, add a little more lemon juice. If it is too thin, add more powdered sugar.

After the muffins have cooled slightly but are still slightly warm, drizzle the glaze over the muffins.

storage

Leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

You can also freeze the baked muffins. Wrap them well and freeze them for up to 3 months. To reheat, thaw at room temperature or in the refrigerator and heat in the oven or microwave at a low temperature.

Variations

These sourdough muffins are a great base for adding other flavors. try:

Sourdough Blueberry Lemon Muffins: Add a cup of fresh blueberries to the batter for a classic flavor combination. If you are using frozen blueberries, do not thaw them before adding them to the batter to prevent the batter from turning purple.
Sourdough Lemon Poppy Muffins: Add two tablespoons of poppy seeds to your batter. The crunchy poppy seeds will add a nice texture.
Orange chocolate muffins – Replace the lemon juice and lemon zest with orange zest and mix in half a cup of dark chocolate chips.

More sourdough recipes throw

Full recipe