Moist, fluffy Sourdough Discard Lemon Poppy Seed Muffins. Perfect for breakfast or an afternoon snack with tea.
If you bake sourdough regularly, you probably know the feeling of staring at a jar of discard and wondering what to do with it. Instead of tossing it, these Sourdough Discard Lemon Poppy Seed Muffins turn that extra starter into something bright, fluffy, and bakery-worthy.
These muffins have everything you love about classic lemon poppy seed muffins—fresh citrus flavor, a soft crumb, and just the right amount of sweetness—with the added depth that sourdough discard brings. The discard doesn’t make them taste sour; instead, it adds moisture and a subtle tang that balances perfectly with the lemon.
The secret to the bold lemon flavor is rubbing fresh lemon zest into the granulated sugar before mixing the batter. This simple step releases the natural oils from the zest and infuses the entire muffin with bright citrus flavor. Combined with fresh lemon juice, creamy sour cream (or Greek yogurt), and rich melted butter, the result is a tender muffin with a soft, bakery-style crumb.
A little neutral oil helps keep the muffins extra moist, while poppy seeds add the classic texture you expect from a lemon poppy seed treat. The sourdough discard blends seamlessly into the batter, adding richness and helping create muffins that stay soft for days.
For an optional finishing touch, sprinkle the tops with coarse sanding sugar before baking. It creates a light, crunchy topping that contrasts beautifully with the soft interior and gives the muffins that irresistible bakery-style look.
Sourdough Discard Lemon Poppy Seed Muffins
Equipment
- Large Bowl
- Medium Bowl
- Small Bowl
- Muffin Tin
- Muffin liners
- Ice Cream Scoop Optional
Ingredients
Dry
- 1 cup granulated sugar
- 2 tbsp lemon zest about 2 lemons
- 2 cups all-purpose flour
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
Wet
- 1/2 cup melted butter cooled to room temp
- 1/2 cup sourdough discard room temp
- 1/4 cup sour cream or full-fat plain Greek yogurt room temp
- 2 tbsp neutral oil like avocado oil extra virgin olive oil also works
- 2 large eggs room temp
- 2 tsp vanilla extract
- 2 tbsp lemon juice approximately the juice of one medium lemon
- 3/4 cup milk room temp
Optional Topping
- Coarse sanding sugar, pearl, sparkling, or turbinado/raw sugar
Instructions
- Zest 1-2 lemons (2 tbsp) and mix with 1 cup of granulated sugar. Incorporate the zest into the sugar with your fingers. This will help flavor the muffins evenly.
- Mix dry ingredients in a large bowl – flour, sugar, baking soda, salt, and poppy seeds
- Whisk together wet ingredients in a medium bowl – melted butter, sourdough discard, oil, sour cream, vanilla, lemon juice, and milk
- Gently fold in the wet ingredients into the dry until just combined.
- Let batter rest for 30 – 60 minutes before baking.
- Preheat the oven to 400 degrees F and prep muffin tins with a liner of choice.
- Gently scoop batter into muffin tins using a 2 oz ice cream scoop or a 1/4 cup measuring cup
- Optional: Top is course sugar for a bakery-style topping
- Bake at 400 for 10 minutes. After 10 minutes, reduce oven temp to 350 degrees and continue cooking for 8-10 more minutes until they are lightly golden on top
- Let cool in muffin tin for a few minutes before moving to a cooling rack.
Notes
- Store at room temperature in a sealed container for 3-5 days, 5-7 days in the refrigerator
- Letting the batter rest helps the leavening agents activate to create a fluffy rise in the oven