Sourdough Discard Poppy Seed Muffins
Tina BevkSourdough discard isn’t just for bread—these sourdough discard poppy seed muffins prove it! They’re soft, lemony, and slightly tangy from the discard, making them a great breakfast or snack option. Perfect for when you’re looking to use up discard, these muffins are quick, simple, and very satisfying.
Plus, the optional glaze adds a touch of that extra dessert feeling without being overly sweet! Usually, when I’m making these as a snack/breakfast, I leave the glaze out, but when I make them as dessert muffins, a glaze is a must.
Sourdough Discard Poppy Seed Muffins
Ingredients
- 200 g All-purpose flour
- 150 g Sugar
- 120 g Greek yogurt
- 120 g Milk full fat is my preference
- 120 g Sourdough starter discard
- 60 g Unsalted butter melted
- 2 Eggs
- 30 g Lemon juice
- 20 g Poppy seeds
- 8 g Baking powder
- 5 g Vanilla extract
- 4 g Baking soda
- 2 g Salt
- Lemon Zest from about 2 lemons
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Grease or line your muffin tin and set it aside.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest. Stir until evenly mixed.
- Combine Wet Ingredients: In another bowl, whisk together the Greek yogurt, milk, melted butter, eggs, lemon juice, and vanilla extract until smooth. Add the sourdough discard last, and gently mix just until combined
- Fold Wet and Dry: Add the dry ingredients to the wet mixture. Gently fold until just combined—don’t overmix!
- Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake: Place the muffins in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze: While the muffins cool, make the glaze by whisking 1/2 to 3/4 cup powdered sugar with about 1 tablespoon of lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed. Drizzle the lemon glaze over the cooled muffins for an extra pop of sweetness and citrusy flavor.
Notes
- Don’t skip the lemon zest—it’s responsible for the bright citrus flavor that makes these muffins so good and balanced.
- Use room temperature ingredients: This helps everything blend smoothly, especially the melted butter and eggs.
- Use fresh poppy seeds: Old poppy seeds can taste bitter, so check the date on your package.
Nutrition
Ingredients
- All-purpose flour: The base of our muffins, giving them structure and a soft, tender crumb.
- Sugar: Adds sweetness to balance the tang from the sourdough and lemon.
- Poppy seeds: Provide a crunch and nutty flavor that pairs perfectly with lemon.
- Baking powder & baking soda: Help the muffins rise and stay fluffy, since we’re using discard and not an active starter.
- Salt: Enhances all the flavors
- Lemon zest: Adds bright citrusy notes that make these muffins fresh and flavorful.
- Greek yogurt: Makes the muffins moist and adds a little creaminess.
- Sourdough discard: Brings a subtle tang and helps use up leftovers from your starter.
- Milk: Adds moisture to the batter and helps create that soft texture.
- Unsalted butter: Adds richness and buttery flavor.
- Eggs: Bind everything together and add structure to the muffins.
- Lemon juice: The taste of lemons pairs beautifully with the zest and poppy seeds.
- Vanilla extract: Adds a warm, sweet aroma to balance the tangy flavors.
See recipe card for quantities.
How to Make Sourdough Poppy Seed Muffins
Preheat the oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it with paper liners.
In a large bowl, whisk together the dry ingredients: flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, mix the wet ingredients: Greek yogurt, milk, melted butter, eggs, lemon juice, and vanilla extract. Add the sourdough discard last and mix just until combined.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool slightly in the tin before transferring to a wire rack to cool completely.
Optional Glaze: While the muffins cool, make the glaze by whisking 1/2 to 3/4 cup powdered sugar with about 1 tablespoon of lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed. Glaze the Muffins: Drizzle the lemon glaze over the cooled muffins for an extra pop of sweetness and citrusy flavor.
Hint: Don’t skip the lemon zest—it’s responsible for the bright citrus flavor that makes these muffins so good and balanced.
Substitutions & Variations
- Citrus: Try orange zest and juice for a different citrus taste.
- Add a Crunch: Sprinkle raw sugar on top for a textured crust if you don’t have time for the glaze.
- Dairy-Free: Substitute Greek yogurt and milk with non-dairy alternatives like almond yogurt and oat milk.
- Sweetener Options: Swap sugar for honey or maple syrup for a different sweetness profile.
💭Crucial Success Tips
Use room temperature ingredients: This helps everything blend smoothly, especially the melted butter and eggs.
Use fresh poppy seeds: Old poppy seeds can taste bitter, so check the date on your package.
FAQ
Yes, but use a 50/50 mix of whole wheat and all-purpose flour to maintain the soft texture.
Sourdough discard adds a unique taste and some moisture, but you can substitute with equal parts Greek yogurt if needed.
Insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
How To Store Sourdough Poppy Seed Muffins
Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
