These Sourdough 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.
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 sourdough 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.
Don't have a sourdough starter? Don't worry! You can learn how to make a sourdough starter. It's simple and I can walk you through it.
Get other sourdough discard recipes like these sourdough chocolate chip cookies, sourdough discard muffins, a sourdough banana muffin and so much more.
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🍋Ingredients
These muffins are all about that bright yellow lemon and the black poppy seeds. It's what makes that iconic bakery-style muffin.
AP Flour: The flour used to make these muffins is all-purpose flour. Bread flour could alter the texture.
Sourdough Discard: Discard or active sourdough starter can be used for this recipe. Because discard is inactive starter it will need to be paired with some baking powder and soda.
Yogurt: Make sure to use yogurt that is full fat. Non fat will make them more dry. Sour cream is also a great substitute.
Turbinado or other coarse sugar: While still warm, top these muffins with some coarse sugar.
See full information on ingredients and quantities in the recipe card.
💡Tips to Make them Better
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.
- Fluff and scoop the flour 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.
- Use discard that is 12-24 hours past feeding: Your sourdough 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.
🥣How to Make
Step 1: Start by preheating your oven to 375 degrees Fahrenheit
Step 2: Take a 12 muffin pan and either coat with cooking spray. Set aside. I have baked these with both muffin liners and straight in the pan and have the best luck with right in the pan. The liners seem to stick more.
Step 3: In a small pot over the stove, melt butter and then allow to cool
Step 4: In a large bowl whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Then set aside. (Image 1).
Step 5: In a medium-size bowl, combine the sourdough starter, yogurt, melted butter, vanilla extract, lemon juice, and lemon zest. Whisk until smooth. (Image 2).
Step 6: Fold in the eggs just until combined. (Image 3).
Step 7: Add the wet ingredients into the dry and mix just until combined. Avoid over-mixing. (Image 4).
Step 8: Using a nonstick 12 muffin pan, using a cookie scoop divide the batter in the 12 muffin spots. Fill about ⅔ full. I tend to get 12-15 muffins. (Image 5).
Step 9: Bake for 20 minutes. Check if done by inserting a toothpick in the center. If it comes out clean and the tops are slightly golden they are done. (Step 6).
Step 10: While they are baking prepare the sugar glaze by adding 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. (Image 10).
Step 11: Remove the muffins from the pan and transfer to a cooling rack and allow to cool.
Step 12: While the muffins are cooling, brush the lemon glaze on all the tops and sprinkle on the coarse sugar. (Image 8 & 9).
Recipe FAQ's
Yes! These muffins freeze well. Just allow to fully cool before transferring to a freezer safe container.
While lemon concentrate can be used it will not turn out the same. The combination of zest and juice is what gives these muffins their intense lemon flavor. Concentrate just won't be the same.
🍞Other Sourdough Recipes
📋Recipe
Sourdough Lemon Poppy Seed Muffins
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, using a cookie scoop divide the batter in the 12 muffin spots. Fill about ⅔ full. I tend to get 12-15 muffins. I have found baking these right in a greased pan works best. Muffin liners tend to stick.
- 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.
-
- Fluff and scoop the flour 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.
-
- Use discard that is 12-24 hours past feeding: Your sourdough 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.
Lovely flavor but a little doughy and I couldn't get the muffin cleanly from a muffin paper. Still, the recipe didn't suggest muffin papers as an option so perhaps they shouldn't be used. I like lemon topping and will try making them again and without papers and mixing a little more lightly.
I tend to skip the muffin liners. I find better success with it straight in a greased muffin pan. I changed that in the recipe. Over-mixing can definitely lead to a dense muffin. Let me know if that helps.
I didn’t have a lemon so I used almond flavoring and topped with sliced almonds. I had to add a little milk, the batter was really thick. They are delicious. Thanks.
I'm so glad you enjoyed them!
Do you think I could do these in a Bundt pan?
I don't see why not! I think that could be fun. You might have to drop the the cooking temp to 350. Let me know how it works out!
These muffins turned out very good! My starter wasn’t fed for at least a week and had been stored in the refrigerator. I used about 7oz instead of the full cup because my starter seems dense.
Hi Jill! I am so happy you enjoyed the muffins. When starter is first taken out of the fridge it can be a little dense. If you let it come to room temp it might lighten up a bit.
Mine came out dry and I'm wondering if it's because my discard was thick?
Hi Patty! Yes a thick starter can make it dry. Make sure its a 100% hydration meaning it was fed equal parts flour and water. Also make sure you are using a full fat versions of the yogurt. A non fat yogurt will also make it more dry. Let me know if any of these tips help.
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!
I do the same thing with sugar. Some things have an unnecessary amount. Thank you for trying and sharing!
These muffins were so good! Everyone in the family loved them. Great way to use starter discard.