Sourdough Lemon Poppy Seed Muffins
Soft, bakery-style sourdough lemon poppy seed muffins are made with sourdough discard and finished with a sweet lemon glaze.
Servings: 12 muffins
Calories: 249kcal
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour 180 grams
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 tablespoons poppy seeds
Wet Ingredients:
- ¾ cup granulated sugar 150 grams
- zest of 2 lemons
- ½ cup unsalted butter melted and slightly cooled (113 grams)
- 2 large eggs room temperature
- ½ cup sourdough discard 120 grams
- ½ cup Greek yogurt or sour cream 120 grams
- 2 tablespoons milk 30 ml
- 2 tablespoons fresh lemon juice 30 ml
- 1 teaspoon vanilla extract
Lemon Glaze:
- 1 cup powdered sugar 120 grams
- 2 –3 tablespoons fresh lemon juice 30–45 ml
- optional: pinch of lemon zest
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, rub the lemon zest into the sugar until fragrant. Add the melted butter and whisk until fully combined. Add the eggs and whisk until smooth and slightly thickened 30-60 seconds.
- Mix in the sourdough discard, yogurt, milk, lemon juice, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and gently mix just until no dry streaks remain. Do not overmix.
- Let the batter rest for 10–15 minutes to allow the flour to hydrate and improve structure.
- Divide the batter evenly, filling each liner to the top and slightly mounding the centers.
- Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 12–16 minutes, until the tops are golden and domed and the centers are set.
- Allow muffins to cool slightly.
- Whisk glaze ingredients until smooth and drizzle over warm or cooled muffins.
- Sprinkle tops with lemon zest and/or extra poppy seeds.
Notes
The batter should be thick enough to hold a slight mound when scooped. If it feels too loose, it may result in flatter muffins.
The initial high oven temperature helps create a strong rise and domed tops.
Resting the batter improves texture and helps the muffins bake taller.
Do not overbake. The muffins should be set but still soft in the center for a tender crumb.
Using both baking powder and baking soda ensures enough lift to balance the acidity from the sourdough discard and lemon juice.
These muffins keep well for 2–3 days and maintain a soft texture. The glaze may melt into the muffins over time.
Do not use protein enhanced Greek yogurt, as the additional protein compounds added to this type of yogurt will dry out your muffins.
Nutrition
Serving: 1muffin | Calories: 249kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 253mg | Potassium: 64mg | Fiber: 1g | Sugar: 23g | Vitamin A: 281IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
