Sourdough Lemon Poppyseed Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 261kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.
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!

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.