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Nothing says spring more than delicious, sweet lemony goodies. So, why not start spring off with an easy lemon almond sourdough muffin bread? I’m sitting in my windowsill watching as the flower buds are starting to burst on the neighborhood trees, and I can’t think of a better way to experience the beauty than being accompanied by a fresh slice of this delightful lemony treat.
I was inspired to make this little loaf of goodness after a dear friend of mine shared a piece of her apricot almond bread from a local bakery. It was such a good texture, I knew the slivered almonds would pair really well with another bright and zesty flavor like fresh lemons.
Things You’ll Need
- Bowl
- Mixing Spoon
- Zester
- Loaf Pan
- Lemon Squeezer (I just use my hands and catch the seeds that way)
- Oil or Butter to Grease Pan
Ingredients You’ll Need
For the Batter
- 2 cups (280g) unbleached flour (Spooned)
- 1 cup (142g) bubbly starter
- 1 cup (247g) milk
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup (200g) sugar
- ½ c unsalted butter (Melted)
- 2 Eggs (Room Temp)
- Large Lemon
- 1/2 tsp Almond Extract
- 1/2c (50g) Sliced Almonds
For the Glaze
- 1 ½ c powdered sugar
- 2 tsp milk
- 1 tsp melted butter
- 1 tsp vanilla extract
- Dash of Salt
To start, make sure to preheat your oven to 375 degrees Fahrenheit.
Create your loaf by combining all your dry ingredients together in a bowl (Flour, baking powder, baking soda, salt, sugar).
Once these ingredients are happily mixed together you can start incorporating your wet ingredients to the bowl. Honestly, I throw it all in and then mix it together. This includes your discard, milk, melted butter, eggs, lemon juice, lemon zest, and almond extract. (Almond extract is very potent, so make sure to only use the recommended ½ tsp or your may have a very strong almond extract tasting lemon almond muffin loaf). Finally, add your little sliced almonds to the mix.
Once you have your batter made, grease your loaf pan and pour all that lemony goodness in. You’ll want to bake this for 40-45 minutes or until you can poke the center and your utensil comes out clean.
Once you get a clean poke, voila! You have the yummiest lemon almond sourdough muffin loaf ever! Trust me, it’ll be gone before you can blink your eyes.
Lemony Almond Muffin Loaf
Equipment
- Mixing Bowl
- Mixing Spoon
- Zester
- Lemon Juicer (I just use my hands instead)
- Loaf Pan
- Oil or Butter (To grease pan)
Ingredients
Lemony Almond Batter
- 2 cups 280g flour (spooned)
- 1 cup 142g Sourdough Starter
- 1 cup 247g milk
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup 200g sugar
- ½ unsalted butter melted
- 2 Eggs room temp
- 1/2 c 50g sliced almonds
- Half Lemon Juiced 3 tbsp
- Zest from 1 Lemon
- ½ tsp almond extract
Glaze
- 1 ½ c powdered sugar
- 2 tsp milk
- 1 tsp melted butter
- 1 tsp vanilla extract
- Dash of Salt
Instructions
- Preheat oven to 375 degrees fahrenheit
- Mix dry ingredients together (2c Unbleached Flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, 1c sugar)
- Add wet ingredients (1c starter, 1c milk, ½ c melted butter, 2 eggs, lemon juice and zest, lemon extract)
- Add and mix in sliced almonds
- Pour batter into a greased loaf pan
- Bake for 40-45 minutes (or until you can poke the middle and it comes out clean)
- While Loaf is cooking, Combine glaze ingredients in bowl (1 ½ c powdered sugar, 2tsp milk, 1tsp melted butter, 1tsp vanilla extract, and salt)
- Cool loaf in pan
- Once cooled, add glaze generously on the top.
