• 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!