Lemon Crumble Muffins (made with sourdough discard)
There’s something about lemon baked goods that feels instantly comforting and fresh at the same time. These lemon crumble muffins strike that perfect balance—soft and fluffy on the inside, golden and crisp on top, with a bright citrus flavor that feels right at home year-round.
Made with Greek yogurt and sourdough starter (active or discard), these muffins are incredibly tender with just a hint of depth from fermentation. Finished with a buttery lemon crumble and a sweet citrus glaze, they’re the kind of muffin that feels special enough for guests but easy enough for a weekday bake.
Why These Lemon Muffins Work So Well
This recipe uses a few simple techniques and ingredients that elevate it beyond a basic lemon muffin.
Sourdough Starter for Moisture & Flavor
Using sourdough starter adds structure and moisture without making the muffins taste sour. It’s a perfect way to use discard while creating a bakery-quality crumb.
Greek Yogurt = Ultra Soft Texture
Greek yogurt keeps the muffins plush and tender while balancing the sweetness and acidity of the lemon.
High-Heat Start for Tall Muffin Tops
Beginning the bake at a higher temperature helps the muffins rise quickly, creating those beautifully domed tops you’d expect from a bakery.
Lemon Crumble Discard Muffins
Ingredients
MUFFINS
- 113 g Melted Butter 1 stick
- 220 g Sugar 1 cup
- 1 Egg room temp
- 125 g Starter 1 cup – active or discard
- 250 g Plain Greek Yogurt 1 cup
- 1 Lemon juice and zest
- 10 g Vanilla Extract 1 tbsp
- 100 g Milk ⅓ cup
- 240 g All-Purpose Flour 1.5 cups
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 5 g Salt 1 tsp
CRUMBLE TOP
- 42 g Partially Melted Butter 3 tbsp
- 70 g Sugar ¼ cup
- 75 g Flour ⅓ cup
- 1/2 Lemon zest
GLAZE
- 1/2 Lemon zest
- 1 Lemon juice
- 180 g Powdered Sugar 1¼ cups
- 60 g Milk ¼ cup
- 5 g Vanilla 1 tsp
Instructions
- Mix melted butter, sugar, egg, starter, yogurt, lemon juice/zest, vanilla, and milk in a large bowl with a whisk until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl.
- Add the dry ingredients to the wet ingredients. Mix with a spatula until JUST combined. Do not overmix!
- Allow the batter to rest for 15 minutes. Preheat oven to 425°F.
- Prepare the crumble top by gently mixing all ingredients with a fork.
- Scoop batter into a lined muffin tin. This recipe yields 12 muffins. Top each muffin will the crumble.
- Bake at 425° for 5 minutes. Then, lower the heat to 350° (do not open the oven door), and bake for another 15-20 minutes, until the muffins are fully set.
- Prepare the glaze by thoroughly mixing all ingredients. Allow muffins to cool, glaze, and enjoy!
so delicious!!
These are my kryptonite. I had to be held back from the sweets table the last time these were made for a family function. Physically restrained. They deserve a sixth star.
Definition of yum
Finally a lemon recipe that I just adore.
The lemon flavor reminds me of Italy. Absolutely love!
These made me become a lemon fanatic, and I am proud to report that being a lemon lover is the correct choice in life.
I can’t wait to make these again in the spring! YUM YUM YUM