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Lemon muffins with coarse sugar sitting on a cooling rack
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4.87 from 15 votes

Sourdough 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.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 12 12-15 depending on size
Calories: 270kcal
Author: Kristin

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

Baking 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.
Ingredient Notes: 
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.

Nutrition

Calories: 270kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 153mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 256IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg