Sourdough Lemon Poppy Seed Muffins
Bright, zesty, and lightly tangy, these sourdough lemon poppy seed muffins are the perfect way to use up sourdough discard. They have a soft, tender crumb with a little crunch from the poppy seeds, and the discard adds an extra depth of flavor.
About these sourdough lemon poppy seed muffins
These muffins are a fantastic way to use up sourdough discard. It turns it into something light, fluffy, and full of flavor instead of letting it go to waste. The combination of sourdough, butter, and oil creates a beautifully soft and moist texture, while the lemon and poppy seeds bring brightness and a bit of crunch.
They’re not overly sweet, especially if you let the batter ferment overnight. During fermentation, the natural yeast and bacteria in the sourdough starter feed on the carbohydrates in the flour and even some of the sugar in the batter, which can mellow the sweetness and bring out more complex flavors. This means they pair really well with a sweet lemon glaze drizzled over the top. If you don’t have time to ferment, though, you can bake them right away, and they’ll still be delicious!
See all my sourdough discard recipes.
Key Ingredients
- Sourdough discard : Use discard that isn’t too old or acidic.
- Lemon zest and juice: Adds bright citrus flavor. The zest is rubbed into the sugar first to release the oils for an even stronger lemon taste.
- Poppy seeds: Give a little crunch and a sort of nutty flavor.
- Butter & oil: A mix of both creates rich flavor while keeping the muffins soft.
- Eggs: Help bind everything together and add structure.
- Sugar: Sweetens the muffins while keeping them light.
- Baking powder & baking soda: The leaveners that give lift and fluffiness.
- Whole milk : Loosens the batter and enhances moisture.
How to make
Make the lemon sugar
In a large bowl, rub the lemon zest into the sugar using your fingertips. This releases the oils from the zest and enhances the lemon flavor.
Mix the batter
To the lemon sugar, add the melted butter, oil, eggs, sourdough discard, lemon juice, and milk. Whisk until smooth. Stir through the dry ingredients.
Cold Fermenting
The muffins can be baked right away or cold-fermented for a few hours or overnight. If cold-fermenting, the batter will become thick.
Scoop into muffin pan
Fill a 12-case muffin pan evenly with the batter, they will be quite full.
Bake
Bake until lightly golden brown, then let the cool before glazing with lemon glaze.
Tips
- Don’t overmix – Stir just until the flour is incorporated to keep the muffins soft.
- Use fresh lemons – The best lemon flavor comes from real lemon juice and zest.
- Room temperature ingredients – Helps the batter mix smoothly.
Storing & Freezing
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them for up to 3 months and thaw at room temperature when ready to eat.
Variations
- Almond extract – Add a splash of almond extract for a lemon-almond flavor.
- Extra crunch – Sprinkle turbinado sugar on top before baking for a crisp topping.
- Lemon poppy seed loaf – Pour the batter into a loaf pan and bake as a quick bread instead of muffins.
Sourdough Lemon Poppy Seed Muffins
Ingredients
- 250 g all-purpose flour
- 2 Tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon salt
- 200 g granulated sugar
- 2 Tablespoons lemon zest
- 113 g butter melted, slightly cooled
- 15 g vegetable oil or olive oil
- 30 g fresh lemon juice
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 100 g sourdough discard room temperature
- 180 g whole milk room temperature
Glaze
- 90 g powdered sugar
- 1 1/2 TBSP fresh lemon juice
Instructions
- Mix the all-purpose flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, add granulated sugar and lemon zest. Use your fingertips to gently rub the zest into the sugar to release the lemon oils.
- Add the melted butter, oil, lemon juice, eggs, sourdough discard, milk and vanilla extract. Whisk until well combined.
- Add the flour mixture to the wet ingredients and stir until combined.
- The muffins can be baked right away or cold-fermented overnight.
- Cold-fermenting – Cover the bowl tightly and place it in the refrigerator for up to 16 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more moist crumb. Additionally, slow fermentation helps break down the proteins in the flour. The next day the batter will be very thick.
Baking
- Preheat the oven to 425°F (220°C) and line a muffin pan.
- Use an ice cream scoop to divide the muffin batter evenly over the 12 liners. They will be full.
- Bake for 5 minutes in the preheated oven, then turn the oven down to 350°F (180°C) and bake for 16-18 minutes more until golden brown and the muffin tops spring back when pressed or a cake tester inserted in the middle comes out clean.
- Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.
Lemon glaze
- combine the powdered sugar and lemon juice in a small bowl. If you’d like an extra hit of citrus flavor, you can also add some lemon zest. Stir everything together until you have a smooth, slightly runny glaze.
- If the glaze is too thick, add a bit more lemon juice. If it’s too thin, add more powdered sugar.
- Once the muffins have cooled down a bit but are still slightly warm, drizzle the glaze over the muffins.
Notes
Storing & Freezing
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them for up to 3 months and thaw at room temperature when ready to eat.Variations
- Extra crunch: Sprinkle turbinado sugar on top before baking for a crisp topping.
- Lemon poppy seed loaf: If you prefer a loaf over muffins, simply pour the batter into a 9×5 inch (23×13 cm) loaf pan and bake it as a quick bread at 350°F (180°C). Depending on your oven, it will take around 45-60 minutes to bake. To check for doneness, insert a skewer into the center. It should come out clean when the loaf is fully baked. Let it cool before icing and slicing.
If I could give this recipe a 10, I would!! These are so easy and taste so great!! Thank you for this wonderful recipe!!
Thank you so much for your lovely review! 😀
This is a great muffin recipe for using up your sourdough discard. They were so soft and delicious. I would definitely make these again!