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    Home » Homemade Recipes

    Sourdough Discard Lemon Poppy Seed Muffins

    December 2, 2021 by Kristin @ Dirt & Dough 3 Comments

    Jump to Recipe Print Recipe
    Cooling rack with a dozen sourdough lemon poppyseed muffins.

    These Lemon poppy seed muffins are soft, moist, and a bit tangy. Using a sourdough starter discard to give them that perfect rise, baked until golden brown, then topped with a lemon glaze and finished with some coarse sugar. They are quick and easy to make and will become one of your go-to brunch recipes.

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

    A sourdough discard lemon poppy seed muffin cut in half with full ones in the back.
    Sourdough Lemon Poppyseed Muffin
    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Recipe

    Are you like me? You feed your starter with all the intentions to make bread and then the time comes around and you get busy and forget? Then when you remember, your starter is depleted and you missed your opportunity? What do you do with all that starter?

    Whatever you do, don't throw it away! It still has amazing baking potential.

    These lemon poppy seed muffins are made with a discard that can be anywhere from 1 to a few days old. They are ridiculously soft, have a bright lemon flavor and a moist caky texture. We cannot stop making these!

    Don't have a sourdough starter? Don't worry! You can make your very own starter with my step-by-step guide or check out Sandra at She's Not Cookin for her bakery-style Lemon Poppy seed muffins.

    Ingredients

    These muffins are all about that bright yellow lemon and the black poppy seeds. It's what makes that iconic bakery-style muffin.

    Ingredients to make sourdough discard lemon poppy seed muffins. All in bowls or measuring cups.
    Ingredients

    For the Muffins

    • 2.5 Cups All Purpose Flour
    • ¾ Cup Sugar
    • 2 tbsp Black Poppy Seeds
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • 1 Cup Sourdough Starter Discard
    • 1 Cup Whole Milk Yogurt Full Fat
    • 2 tbsp Fresh Lemon Juice No Concentrate
    • 2 tbsp Grated Lemon Zest
    • 1 teaspoon Vanilla Extract
    • 2 Large Eggs
    • 8 tbsp Unsalted Butter Melted Then Cooled

    For the Lemon Glaze

    • ¼ Cup Freshly Squeezed Lemon Juice
    • ¼ Cup Granulated Sugar

    Optional

    • Coarse Sugar - Such as Turbinado

    While these muffins are very simple and quick to make there are a few things to keep in mind when handling the ingredients.

    • Use Fresh Lemons. Some concentrates contain preservatives and may not have as strong of a flavor. Real lemons are the best way to go.
    • When measuring the flour, first fluff it with a spoon. Flour tends to settle and compact. Then, using a spoon, scoop it into the measuring cup. Using just the measuring cup to scoop the flour can cause the flour to compact which will result in a denser texture.
    • Your starter can be anywhere from 12 hours to 48 hours old. I used a starter that had gone 2 days without feeding and these turned out just as fluffy. The baking powder and soda will assist in the rise.
    • Do not overmix! When mixing the wet ingredients, incorporate everything and then at the end fold in already lightly beaten eggs. Then, when adding the wet to the dry liquids, mix with a whisk just until it's all incorporated. If mixed too much they can turn out dense.

    Instructions

    1. Start by preheating your oven to 375 degrees Fahrenheit
    2. Melt butter and allow to cool
    Butter melting in a small sauce pan on a stove.
    Melt Butter

    3. In a large bowl whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Then set aside.

    A glass bowl with flour, sugar, poppy seeds, baking powder, baking soda, and salt being whisked together.
    Whisk Dry Ingredients

    4. In a medium-size bowl, combine the sourdough starter, yogurt, melted butter, vanilla extract, lemon juice, and lemon zest. Whisk until smooth.

    A glass bowl with sourdough starter, eggs, melted butter, lemon juice, lemon zest, vanilla extract and yogurt whisked together.
    Whisk Wet Ingredients

    5. Fold in the eggs

    6. Add the wet ingredients into the dry and mix just until combined. Avoid overmixing.

    A bowl with the wet ingredients being incorporated into the dry ingredients with a whisk.
    Combine Wet and Dry

    7. Using a nonstick 12 muffin pan, evenly divide the batter among the 12 spots. I like to use a cookie scoop.

    A cookie scoop spooning in the muffin batter into the muffin pan.
    Add to Muffin Tins

    8. Bake for 20 minutes.

    9. Check if done by inserting a toothpick in the center. If it comes out clean they are done.

    10. Remove from oven and transfer to a cooling rack and allow to cool.

    While Muffins are Baking Prepare the Lemon Glaze

    1. Add the sugar and fresh lemon to a small saucepan and bring to a boil over medium heat.

    2. Lightly boil for 3-5 minutes or until it starts to thicken and turn into a glaze.

    A small sauce pan with lemon and sugar being boiled together.
    Lemon Glaze

    Finishing touches:

    While the muffins are cooling, brush the lemon glaze on all the tops and sprinkle on the coarse sugar.

    A cooling rack with a pile of freshly baked sourdough discard lemon poppy seed muffins.

    Storage

    These muffins will keep up to 5 days in an air-tight container.

    They can also be frozen. Wrap well in plastic wrap and put in a ziplock bag or other freezer-safe container. Will keep for a few months.

    Did you try them? Please let me know in the comments below or tag me on Instagram. I want to hear what you think!

    Other Sourdough Recipes

    • Sourdough Discard Naan
    • Sourdough Discard Banana Bread
    • Sourdough Discard Lemon Poppy Seed Muffins
    • Sourdough Starter Breakfast Bites

    Other Breakfast Ideas

    • Breakfast Enchiladas with Sausage, Potatoes and Eggs
    • Blueberry Lemon Scones
    • Raspberry Lemon Dutch Baby
    • Blueberry and Beet Smoothie

    Recipe

    A muffin cut open and a stack of lemon poppy seed muffins in the back.

    Sourdough Discard Lemon Poppy Seed Muffins

    These Lemon poppyseed muffins are soft, moist and a bit tangy. Using a sourdough starter discard to give them that perfect rise, baked until golden brown, then topped with a lemon glaze and finished with a coarse sugar. They are quick and easy to make and will become one of your go to brunch recipes.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 12 Muffins

    Equipment

    12 Muffin Pan
    Whisk
    Glass Bowls
    Cookie Scoop
    Cooling Rack
    Small Sauce Pan

    Ingredients
      

    • 8 tablespoon Unsalted Butter Melted then cooled
    • 2.5 Cups All Purpose Flour
    • ¾ Cup Sugar
    • 2 tablespoon Black Poppyseeds
    • 1 teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 Cup Sourdough Starter Discard
    • 1 Cup Whole Milk Yogurt Full Fat
    • 2 tablespoon Fresh Lemon Juice No Concentrate
    • 2 tablespoon Grated Lemon Zest
    • 1 teaspoon Vanilla Extract
    • 2 Large Eggs

    Lemon Glaze

    • ¼ Cup Freshly Sqeezed Lemon Juice
    • ¼ Cup Granulated Sugar

    Optional

    • Top with a Coarse Sugar such as Turbinado sugar

    Instructions
     

    • Start by preheating your oven to 375 degrees Fahrenheit
    • Melt butter and allow to cool
    • In a large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt. Set aside.
    • In a medium-size bowl, combine the sourdough starter, yogurt, melted butter, vanilla extract, lemon juice, and lemon zest. Whisk until smooth.
    • Fold in eggs.
    • Add the wet ingredients into the dry and mix just until combined. Avoid overmixing.
    • Using a nonstick 12 muffin pan, evenly divide the batter among the 12 spots. I like to use a cookie scoop.
    • Bake for 20 minutes.
    • Check if done by inserting a toothpick in the center. If it comes out clean they are done.
    • Remove from oven and transfer to a cook rack and allow to cool

    Lemon Glaze

    • While muffins are baking start the lemon glaze.
    • Add the sugar and fresh lemon to a small saucepan and bring to a boil over medium heat.
    • Lightly boil for 3-5 minutes or until it starts to thicken and turn into a glaze.

    Finishing Touches

    • While cooling brush the glaze on the tops of the muffins
    • Optional: Top with a coarse sugar.

    Notes

    • Use Fresh Lemons. Some concentrates contain preservatives and may not have as strong of a flavor. Real lemons are the best way to go.
    • When measuring the flour, first fluff it with a spoon. Flour tends to settle and compact. Then, using a spoon scoop it into the measuring cup. Using just the measuring cup can cause the flour to compact which will result in a denser texture.
    • Your starter can be anywhere from 12 hours to 48 hours old. I used a starter that had gone 2 days without feeding and these turned out just as fluffy. The baking powder and soda will assist in the rise.
    • Do not overmix! When mixing the wet ingredients, incorporate everything and then at the end fold in already lightly beaten eggs. Then when adding the wet to the dry liquids mix with a whisk just until it's all incorporated. If mixed too much they can turn out dense.
    Keyword Lemon Poppyseed Muffins, Muffins, Sourdough discard, Sourdough Muffins
    Did you try this recipe?Leave a comment and rating below.
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    Reader Interactions

    Comments

    1. c

      November 19, 2022 at 8:15 pm

      it turned out pretty good, I thought that the sugar seemed a bit low. it was even after adding the glaze..I usually cut down on the sugar on most recipes but this seem like I did not need to cut any. over all it was nice and tasty enough.
      Thank you!

      Reply
      • Kristin @ Dirt & Dough

        November 20, 2022 at 7:09 am

        I do the same thing with sugar. Some things have an unnecessary amount. Thank you for trying and sharing!

        Reply
    2. Brandon

      February 14, 2022 at 11:21 am

      5 stars
      These muffins were so good! Everyone in the family loved them. Great way to use starter discard.

      Reply

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