Lemon Crumble Discard Muffins
Servings: 12 Muffins
Soft bakery-style lemon crumble muffins made with sourdough discard, Greek yogurt, and fresh lemon glaze. Bright, cozy, and easy to bake.
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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!
Notes
This recipe was developed using the metric system. Using cup measurements instead of the scale will result in a less accurate finished product.