The best sourdough discard lemon poppy seed muffins are soft, fluffy, and full of bright, lemony flavor in every bite. Made with sourdough discard, poppy seeds, and very simple pantry ingredients, these muffins make the perfect quick breakfast or sweet treat. This is an easy homemade recipe you’ll want to make again and again.
Why You’ll Love This Recipe
I absolutely love a quick muffin recipe I can whip up as a quick breakfast option. My chocolate chip muffins, pumpkin chocolate chip muffins, red white and blue muffins, and cranberry and coconut muffins are a few of my favorites. These sourdough discard lemon poppy seed muffins are delicious and I know you’ll love them because:
They are so easy to make. All you have to do is mix your starter with the wet ingredients, slowly add the dry ingredients to the wet ingredients, scoop, and bake!
Light citrusy summer treat. Instead of a super sugary or chocolatey muffin, this recipe isn’t traditionally sweet. These muffin are light and bright because of the lemon and lemon zest. Still sweet, but also refreshing.
Tips for the Sourdough Discard Lemon Poppyseed Muffins
- Add lemon zest for a natural way to enhance the lemon flavor.
- Make sure your sourdough starter is thoroughly mixed into the wet ingredients for even distribution.
- Allow your muffin batter to long ferment in the fridge overnight if you want the full gut health benefits of the sourdough starter.
Ingredients
You only need an handful of pantry staples to make this sourdough discard lemon poppy seed muffin recipe. You might already have most of these in your kitchen.
Dry Ingredients
All-Purpose Flour (256g)
Baking Powder (2 tsp)
Baking Soda (1/2 tsp)
Salt (1 tsp)
Poppy Seeds (1 tbsp)
Wet Ingredients
Granulated Sugar (100g)
Brown Sugar (100g)
Vanilla Extract (13g)
Avocado Oil (90g)
Sourdough Starter (205g)
Milk (60g)
Eggs (2)
Lemon juice (1 small lemon)
Lemon zest (1 small lemon)
How to Make The Best Sourdough Discard Lemon Poppyseed Muffins
Here is everything you need to know about how to make these sourdough discard lemon poppy seed muffins.
Preheat your oven to 400 degrees and add muffin tin liners to your muffin tin. Set aside.
In a large bowl, add the all-purpose flour (256g), baking powder (2 tsp), baking soda (1/2 tsp), salt (1 tsp), and poppy seeds (1 tbsp).
Next add your granulated sugar and brown sugar (100g for both), vanilla extract (13g), avocado oil (90g), sourdough starter (205g), milk (60g), 2 eggs, lemon juice, and lemon zest (both from 1 small lemon) to your mixer and mix using the paddle attachment.
Once the wet ingredients are mixed thoroughly, keep the mixer on the lowest setting and gradually add dry the ingredients.
After everything is well combined, take a cookie scoop or an ice cream scoop and add the batter to the muffin tin. Leave a little room at the top of each muffin tin liner. These sourdough discard lemon poppy seed muffins will rise.
Allow the muffins to completely cool before adding the lemon glaze on top. This is optional. The lemon poppy seed muffins taste great with or without it!
Lemon Glaze
Add lemon juice to the powdered sugar and gradually add milk or water to create an icing consistency. The amount of water or milk you add will depend on your consistency preference.
Storage for the Sourdough Discard Lemon Poppy Seed Muffins
Room temperature: These sourdough discard lemon poppy seed muffins can sit on the counter (covered) at room temperature for 2 days.
Fridge: These muffins can be stored in an airtight container without the lemon glaze for up to 5 days.
Freezer: You can freeze these muffins in an airtight container without the lemon glaze for up to 3 months.
Sourdough Discard Lemon Poppy Seed Muffins
Ingredients
Dry Ingredients
- 256 g All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Poppy Seeds
Wet Ingredients
- 100 g Granulated Sugar
- 100 g Brown Sugar
- 13 g Vanilla Extract
- 90 g Avocado Oil
- 205 g Sourdough Starter
- 60 g Milk
- 2 Eggs
- 1 small lemon Lemon juice
- 1 small lemon Lemon zest
Lemon Glaze
- 2 cups Powdered sugar
- ½ small lemon lemon juice
- 2 tbsp milk or water (dependent on consistency preference)
Instructions
- Preheat your oven to 400 degrees and add muffin tin liners to your muffin tin. Set aside.
- In a large bowl, add the all-purpose flour (256g), baking powder (2 tsp), baking soda (1/2 tsp), salt (1 tsp), and poppy seeds (1 tbsp).
- Next add your granulated sugar and brown sugar (100g for both), vanilla extract (13g), avocado oil (90g), sourdough starter (205g), milk (60g), 2 eggs, lemon juice, and lemon zest (both from 1 small lemon) to your mixer and mix using the paddle attachment.
- Once the wet ingredients are mixed thoroughly, keep the mixer on the lowest setting and gradually add dry the ingredients.
- After everything is well combined, take a cookie scoop or an ice cream scoop and add the batter to the muffin tin. Leave a little room at the top of each muffin tin liner. These sourdough discard lemon poppy seed muffins will rise.
- Allow the muffins to completely cool before adding the lemon glaze on top. This is optional. The lemon poppy seed muffins taste great with or without it!
Lemon Glaze
- Add lemon juice to the powdered sugar and gradually add milk or water to create an icing consistency. The amount of water or milk you add will depend on your consistency preference.
Notes
If you try out these sourdough discard lemon poppy seed muffins, please rate it and leave a comment below. This helps other readers decide if this is a great recipe to bake. Also, don’t forget to tag me on Instagram @goldenhourgrains so I can see what you’re baking!
Want More Sourdough Recipes?
Frosted Sourdough Sugar Cookies
Frosted Sourdough Chocolate Chip Cupcakes
Strawberry Pie with a Sourdough Pie Crust
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