These Sourdough Lemon Poppyseed Muffins are light, tender, and bursting with fresh lemon flavor, all while using up your sourdough discard. They’re ready in just 30 minutes and so easy to make - perfect for a quick breakfast or snack.
As a sourdough food blogger, I love grouping similar recipes together when I’m testing new ideas. So, this January, I decided it was time to give some of my older muffin and quick bread recipes a little makeover, along with adding a few new ones to the mix.
I dove into testing seven new sourdough muffin recipes and one quick bread recipe. Among them were sourdough banana muffins, sourdough chocolate chip muffins, and of course, these sourdough lemon poppyseed muffins.
After getting some help from friends and family with taste testing, these lemon poppyseed muffins quickly became the standout favorite.
They’re light and tender with a burst of fresh lemon flavor, and the poppyseeds add just the right amount of crunch. The sourdough discard gives them a subtle tang, while the butter adds richness that perfectly complements the bright lemon notes.
And the best part? These muffins are super quick and easy to make - ready in just 30 minutes!
They’re a great way to use up any sourdough discard you might have hiding in the back of your fridge. Plus, with their light, refreshing flavor, they’re perfect for springtime brunch celebrations like Mother’s Day and Easter.
I can’t wait for you to try them, and I hope you love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and a subtle tangy flavor to the muffins. The older your discard, the more pronounced the tang, so feel free to adjust according to your taste preferences.
- Lemon Juice + Zest- Fresh lemon juice and zest give the muffins their bright, citrusy flavor. The zest is particularly important for a more intense lemon taste, so don't skip it!
- Lemon Extract- Enhances the lemon flavor. If you don’t have lemon extract, you can substitute with a little extra lemon zest or juice.
- Poppy Seeds- These add a delightful crunch and texture. If you don’t have poppy seeds on hand, chia seeds are a great substitute.
- All-Purpose Flour- Provides the structure for the muffins. If you want a slightly heartier texture, you can replace up to ⅓ of the all-purpose flour with whole wheat flour. Just note that this may result in a denser muffin.
- Granulated Sugar- The sugar provides sweetness and moisture. If you're looking for a slightly less sweet lemon muffin, you can reduce the sugar to ¾ cup (150 grams) without affecting the texture too much.
- Whole Milk- Adds richness and moisture. You can substitute with any milk or milk alternative, such as almond or oat milk, if needed.
- Butter- Adds a rich, buttery taste. Since butter firms up as it cools, these muffins are best served warm. If you prefer, you can swap butter for a neutral oil like vegetable or canola oil for a slightly different flavor and softer texture at room temperature.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using table salt or Morton’s Kosher Salt, measure by weight or reduce to half the amount to avoid oversalting.
Tips for Success
- Measure ingredients accurately. For the most accurate results, weigh your flour. If you don’t have a scale, spoon the flour into the measuring cup and level it off. Using too much flour can result in dense, dry muffins.
- Opt for fresh lemon juice. Use fresh lemon juice instead of bottled juice for the best flavor.
- Use room temperature ingredients. Let your eggs, sourdough discard, and milk come to room temperature before mixing for a smoother batter that bakes more evenly.
- Fold gently. Mix just until the dry and wet ingredients are combined as overmixing can lead to dense or tough muffins.
- Serve warm. Muffins made with all butter firm up as they cool. To bring back their soft texture, reheat in the microwave for 10–15 seconds or in the oven for a few minutes.
How to Make Sourdough Lemon Poppyseed Muffins
Here is how to make lemon poppyseed muffins with sourdough discard.
Step 1: Preheat oven and prepare muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners, or grease each cup with butter, oil, or cooking spray to prevent sticking.
Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and sugar together until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the milk, sourdough discard, lemon juice, lemon zest, and lemon extract until fully combined.
Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet mixture. Gently fold the batter together, mixing just until the flour is fully incorporated. Be careful not to overmix to keep the muffins light and tender.
Step 5: Fill muffin cups. Divide the batter evenly between the 12 muffin cups.
Step 6: Bake muffins. Bake for 12–14 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and serve. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your muffins warm with butter, jam, or as is!
How to Store
Store your completely cooled sourdough discard lemon poppyseed muffins in an airtight container at room temperature for 3–4 days. Reheat in the oven or microwave for 10–15 seconds before serving for the softest texture.
For longer storage, freeze the muffins in a freezer-safe container for up to 3 months. When you're ready to enjoy them, thaw at room temperature and warm them up before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Lemon Poppyseed Muffins
Ingredients
- 2 ¼ cups (270 grams) all-purpose flour
- 2 tablespoons (20 grams) poppy seeds can substitute with chia seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- 1 cup (200 grams) granulated sugar
- 2 large (100 grams) eggs room temperature
- ½ cup (120 grams) whole milk room temperature
- ½ cup (100 grams) sourdough starter discard
- ¼ cup (about 1 large lemon) lemon juice
- 1 tablespoon (about 1 lemon) lemon zest
- 2 teaspoons lemon extract
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners, or grease each cup with butter, oil, or cooking spray to prevent sticking.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.2 ¼ cups (270 grams) all-purpose flour, 2 tablespoons (20 grams) poppy seeds, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large mixing bowl, whisk the melted butter and sugar together until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the milk, sourdough discard, lemon juice, lemon zest, and lemon extract until fully combined.½ cup (113 grams, 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, ¼ cup (about 1 large lemon) lemon juice, 1 tablespoon (about 1 lemon) lemon zest, 2 teaspoons lemon extract
- Add the dry ingredients to the wet mixture. Gently fold the batter together, mixing just until the flour is fully incorporated. Be careful not to overmix to keep the muffins light and tender.
- Divide the batter evenly between the 12 muffin cups.
- Bake for 12–14 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Optional Lemon Glaze: For a sweet finishing touch, drizzle a glaze made from 1 cup powdered sugar and 1-2 tablespoons lemon juice (adjust for desired consistency) over cooled muffins.
- Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
- Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.
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