Sourdough Lemon Poppyseed Muffins

dirtanddough.com

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.

Ingredients

–  Unsalted Butter  – All Purpose Flour – Sugar – Black Poppyseeds – Baking Powder – Baking Soda – Kosher Salt – Sourdough Discard – Whole Milk Yogurt  – Lemon Juice – Lemon Zest – Vanilla Extract – Eggs

Melt Butter

Melt the butter and then allow to cool.

1

Dry Ingredients

Whisk all the dry ingredients together.

2

Wet Ingredients

Whisk together the stater,  Yogurt, butter, vanilla extract, lemon juice & zest, and the egg.

2

Fold 

Fold the wet ingredient mix into the dry.

3

Divide

Divide into a muffin baking sheet and bake.

4

Glaze

Make the lemon glaze.

5

Glaze

Top the baked muffins with the glaze.

6

Sugar

Then top with a coarse sugar.

6

Enjoy

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