Sourdough Lemon Crumble Muffins

There’s something incredibly satisfying about pulling a tray of golden, fragrant muffins out of the oven — especially when they’re made with ingredients you already have on hand. These sourdough lemon crumble muffins were born out of a simple desire to use up levain discard without sacrificing flavour. And let me tell you, they delivered way beyond expectations. Bright lemon zest, tangy yogurt, and the gentle sourness of the levain all work together to create a muffin that tastes like it came straight from your favourite bakery. That crumble on top? Just the perfect finishing touch.

Why make this recipe

Because it’s the ultimate way to reduce waste AND end up with something seriously delicious. If you’ve been keeping up with your levain, you know that discard can pile up fast — and these muffins are one of the best things you can do with it. Lemon and levain are a match made in heaven: both bring a gentle tang that makes every bite taste bright and balanced. And the crumble topping takes them from everyday muffin to bakery-worthy treat.

Role of the ingredients

All-purpose flour gives the muffins their structure without making them heavy.
Sourdough starter (levain discard) adds moisture, a subtle tang, and works alongside the leaveners to help the muffins rise beautifully.
Granulated sugar sweetens the batter and helps create a tender crumb.
Butter adds richness and flavour. Make sure it’s properly softened so it creams well with the sugar.
Greek yogurt keeps the muffins moist and adds a slight tang that complements the lemon perfectly.
Eggs provide structure and bind everything together.
Lemon zest and lemon juice are the stars of the show — the zest brings intense citrus aroma while the juice adds brightness and acidity.
Baking powder and baking soda work together to give the muffins a good rise. The baking soda in particular reacts with the acidity of the levain and yogurt for an extra lift.
Vanilla extract rounds out the flavour and adds warmth.
For the crumble, cold butter is key — it creates those beautiful sandy, crumbly clusters on top. The vanilla paste adds a lovely floral depth to the topping.

Why it’s great

These muffins check every box: they’re easy, they use up your discard, they smell incredible while baking, and they look gorgeous with that golden crumble on top. The lemon flavour is bright without being sharp, and the texture is soft and moist with just the right amount of crunch from the topping. They keep well too, making them perfect for meal prep or a week of easy breakfasts.

Tips

Don’t overmix the batter — fold just until the dry ingredients are incorporated for the fluffiest muffins. Use room temperature ingredients so the batter comes together smoothly. For maximum lemon flavour, really rub the zest into the sugar before mixing. And make sure your butter is truly cold for the crumble — you want it to stay in little chunks, not melt into the flour.

Storage

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze them (without the crumble if possible) for up to 3 months. Reheat in the oven at 350°F for 5–8 minutes to bring back that fresh-baked texture.