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.
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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.
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
- Start by preheating your oven to 375 degrees Fahrenheit
- Melt butter and allow to cool
3. In a large bowl whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Then set aside.
4. In a medium-size bowl, combine the sourdough starter, yogurt, melted butter, vanilla extract, lemon juice, and lemon zest. Whisk until smooth.
5. Fold in the eggs
6. Add the wet ingredients into the dry and mix just until combined. Avoid overmixing.
7. Using a nonstick 12 muffin pan, evenly divide the batter among the 12 spots. I like to use a cookie scoop.
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.
Finishing touches:
While the muffins are cooling, brush the lemon glaze on all the tops and sprinkle on the coarse sugar.
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
Other Breakfast Ideas
Sourdough Discard 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, 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.
These muffins were so good! Everyone in the family loved them. Great way to use starter discard.