Sourdough 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.
– all-purpose flour – sugar – greek yogurt – milk
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.