Sourdough Discard Lemon Muffins
These quick and easy sourdough lemon muffins are going to be your new summertime obsession! Made using simple ingredients, these muffins can be made any day of the week and can be enjoyed any time of the day.
Equipment
- Large mixing bowl
- Medium mixing bowl
- A whisk
- A spatula
- A 3-tablespoon cookie scoop
- A 12-muffin pan
- Muffin liners (optional)
Ingredients
- 2 cups all-purpose flour 240g
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk powder optional
- ¾ cup granulated sugar 150g
- 2 Tablespoons lemon zest roughly 2 lemons or one large lemon
- ⅓ cup sourdough discard 100g
- 2 large eggs room temperature
- ½ cup Vegetable oil
- 2 teaspoons vanilla extract
- 4 Tablespoons milk 60ml
- 2 Tablespoons fresh lemon juice 30ml
Instructions
- Preheat your oven to 425F. Zest two regular-sized lemons (or one large lemon) and set aside. Prepare a 12-muffin pan with muffin liners if desired. If you do not have muffin liners, be sure to grease the pan before adding the batter.
- In a large mixing bowl, whisk together your sugar, vanilla extract, lemon zest, lemon juice, milk, vegetable oil, eggs, and sourdough discard.
- In a separate bowl, mix together the flour, baking powder, baking soda, milk powder (optional) and salt.
- Add the dry ingredients to the large mixing bowl containing the wet ingredients. Whisk until combined.
- Using a 3-tablespoon cookie scoop, divide the muffin batter through the prepared 12-muffin pan. Bake at 425F for 5 minutes and 350F for 12-15 minutes or until the muffins are domed and slightly firm to the touch. When changing the temperature of the oven, do not open the door.
- Allow to cool in pan for 5 minutes before moving to a cooling rack. I prefer to let my muffins cool completely before enjoying them!
Notes
Tip: if you want to long-ferment these muffins to enhance the sourdough flavor and benefits, make sure you add the baking powder and baking soda last (right before baking).
Tip: Take the muffins out of the oven when they look just done (no wet batter on top) the idea here is to catch them when they are just fully baked but before they are overbaked. If you take them out before the tops are set, however, they could potentially sink while cooling.
Tip: For the best and most consistent results, use a kitchen scale to weigh your ingredients.
Nutrition
Calories: 241kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 34mgSodium: 248mgPotassium: 49mgFiber: 1gSugar: 13gVitamin A: 20IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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