Sourdough Discard Lemon Poppyseed Muffins
These delicious lemon poppyseed muffins made with sourdough discard are a fun treat! Soft and tender muffins with tons of lemon flavor and poppyseeds!
Using sourdough starter in muffins is such a great way to use any leftover discard you might have. It helps add depth to the flavor of the muffins .
I love my sourdough blueberry muffins, but these might be my new favorite! The lemon and sourdough starter pair together so nicely, and these muffins are so flavorful and tender. They are almost like a cupcake!
How to make sourdough lemon poppyseed muffins
This recipe is simple to make! For the full set of directions, please scroll down to the recipe card below. This is just a general overview on how to make it to help you plan.
- In a medium mixing bowl, whisk together the dry ingredients and poppyseeds.
- In a large mixing bow, whisk together the wet ingredients.
- Slowly add the dry ingredients to the sourdough mixture and gently combine, being barrel not to over mix.
- Evenly spoon the batter into a prepared muffin pan.
- Bake for 20 minutes.
- Remove from the oven and place on a wire rack to cool.
To glaze the muffins:
- In a small bowl, whisk together the powdered sugar and lemon juice until well combined. Drizzle over the cooled muffins with a spoon.
Storage Information
These muffins are best when eaten the day they are made or even the next day. But they can be stored loosely covered on the counter for up to 3 days or in the fridge for up to 5 days. The frosting will soften over time on the counter, but the muffins could dry out in the fridge.
To extend their life, skip the frosting if you want to keep them for more than a few days.
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Sourdough Discard Lemon Poppyseed Muffin Recipe
Ingredients
Muffins:
- 280 grams all purpose flour (2 cups)
- 200 grams granulated sugar (1 cup)
- 1 tablespoon poppyseeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 236 grams milk (1 cup)
- 142 grams sourdough discard (½ cup)
- 120 grams melted butter (½ cup)
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Lemon Glaze:
- 113 grams powdered sugar (1 cup)
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 400* F.
- Prepare a muffin tin using paper liners or grease with cooking spray.
- In a medium sized mixing bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.280 grams all purpose flour, 200 grams granulated sugar, 1 tablespoon poppyseeds, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk together the milk, sourdough discard, melted butter, eggs, lemon juice and vanilla extract.236 grams milk, 142 grams sourdough discard, 120 grams melted butter, 2 large eggs, 1 tablespoon lemon juice, 1 teaspoon vanilla
- Slowly add the dry ingredients to the sourdough mixture. Gently combine, being careful not to overmix.
- Spoon the batter evenly into the prepared muffin tin.
- Bake for 20 minutes or until a toothpick or cake tester comes out clean from the center of a muffin. The edges should turn golden brown.
- Remove from the oven and place on a wire rack to cool.
Make the glaze:
- Combine powdered sugar and lemon juice in a small bowl until combined. Drizzle icing mixture over your muffins with a spoon or add it to a ziplock bag and cut the corner.113 grams powdered sugar, 2 tablespoons lemon juice
- Enjoy!