Hey bakers & savers! In 2026, baking trends are all about bold, tangy flavors and the return of gut-friendly sourdough. These Tangy Lemon Sourdough Muffins check every box: fluffy interiors, perfectly crisp and crackly tops, a bright citrus zing, and that subtle tangy depth from sourdough discard. Best of all? They’re made with everyday ingredients, use up your discard (zero waste!), and cost under $5 for a full dozen.
Perfect for breakfast on the go, afternoon snacks, or even gifting to friends—without breaking the bank.
Ingredients (Makes 12 muffins)
1 cup sourdough discard (unfed is fine!)
1½ cups all-purpose flour
½ cup granulated sugar
1 tsp baking soda
½ tsp salt
Zest and juice of 2 large lemons (about ¼ cup juice)
½ cup milk (dairy or any plant-based variety)
¼ cup vegetable oil or melted butter
1 large egg
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and lemon zest. The zest adds incredible flavor without extra cost.
In a separate bowl, mix the wet ingredients: sourdough discard, fresh lemon juice, milk, oil (or melted butter), and egg until smooth.
Gently fold the wet mixture into the dry ingredients until just combined—lumps are okay; overmixing makes tough muffins.
Divide the batter evenly among the muffin cups (an ice cream scoop works great for this).
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
Smart Savings Hacks to Keep Baking Affordable
Keep a sourdough starter going—it’s just flour and water, and once active, it gives you free leavening forever.
Buy flour, sugar, and baking staples in bulk from warehouse stores or discount grocers to drop your per-muffin cost to almost nothing.
Watch for sales on lemons (often $0.50–$0.75 each in winter) and use coupon apps or loyalty programs for milk and eggs.
Bake full batches to make the most of your oven heat and save on electricity.
Don’t toss day-old muffins—turn them into muffin croutons for salads, or use them in a quick bread pudding for dessert.
These muffins capture the tangy, wellness-focused spirit of 2026 baking while staying super easy on your wallet. Whip up a batch, savor that bright lemony goodness, and let me know how they turn out on bakesmakesandsaves.com!
Happy baking (and saving)!
Bakes, Makes, and Saves 