Raspberry Lemon Sourdough Muffins
Big, bakery-style sourdough muffins that are ridiculously soft and tender. Filled with pops of fresh raspberry and a delightful lemon streusel!
Servings: 12 big muffins*
Equipment
- Muffin/cupcake pans
- Parchment paper or paper muffin liners
Ingredients
Lemon streusel
- ½ cup all purpose flour
- ½ cup sugar
- zest of 1 lemon
- ⅛ tsp salt
- 2 ounces (4 Tbsp) unsalted butter melted
Sourdough muffins
- 2 ½ cups all purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup plain whole milk yogurt or sour cream
- 3 large eggs
- 2 ounces (4 Tbsp) unsalted butter melted
- ¼ cup neutral oil (I use avocado)
- ½ cup sourdough discard
- 1 teaspoon vanilla
- 1 cup raspberries fresh or frozen
Instructions
- Make the lemon streusel: In a medium bowl, whisk together ½ cup flour, ½ cup sugar, lemon zest, and ⅛ tsp salt. Stir in 2 oz melted butter until mixture is evenly moistened and crumbly. Set aside.
- Prepare homemade muffin liners (if using)**: Cut 6x6-inch squares of parchment paper, then cut a slit about halfway down the center on all four sides. Press into muffin tins.OR line 2 muffin pans with store-bought paper liners.
- Preheat the oven to 400° F.
- Mix the dry ingredients: Whisk together the 2 ½ cups flour, ¾ cup sugar, 1 Tbsp baking powder, and 1 tsp salt.
- Mix the wet ingredients: In a separate bowl, whisk together the ½ cup yogurt, 3 eggs, 2 oz melted butter, ¼ cup oil, ½ cup sourdough discard, and 1 tsp vanilla extract.
- Fold everything together: Gently fold the dry ingredients into the wet ingredients until a few streaks of flour remain. Batter should be a bit lumpy. Don't over-mix!
- Rest batter: This step is optional, but does create taller, more tender muffins.Cover the batter and let it sit at room temperature for 30-60 mins. Then gently fold in 1 cup of raspberries.
- Bake: Scoop muffin batter into prepared pans, filling a bit past the top of the muffin tin if using homemade liners. If using standard liners, fill right to the top. Sprinkle lemon streusel generously on top (about 2 Tbsp per muffin) and bake for 5 minutes, then turn heat down to 375° F. Continue baking until the tops spring back and the streusel is lightly golden, about another 15-20 minutes. The internal temperature of the muffins should be right around 200° F when you remove them from the oven.Allow muffins to cool on a cooling rack. Enjoy!
Notes
*Muffin size & yield: This recipe makes 12 muffins if you use homemade liners, which can be filled a bit higher, resulting in extra large muffins. If using standard store-bought muffin liners, the recipe yields about 18 muffins (filled to the top of the muffin tin!). They may need a few less minutes to bake at this size.
**Muffin liners: I make my own muffin liners for this recipe so that I can make them extra big. There are more details and images on how to do this in the blog post above.