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sourdough discard lemon poppy seed muffin

Sourdough Discard Lemon Poppy Seed Muffins

Elizabeth Figueroa
Moist, fluffy sourdough discard lemon poppy seed muffins. Perfect for breakfast or an afternoon snack with tea
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Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Course Breakfast
Servings 12

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
Keyword discard, gut healthy, lemon, lemon poppy seed muffin, Sourdough, sourdough discard