Lemon Poppy Seed Sourdough Discard Muffins
Soft lemon poppy seed sourdough discard muffins with a gentle tang. Bake them the same day, or try the optional overnight fermented version. A great way to use up discard.
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Equipment
Ingredients
- 200 grams all-purpose flour
- 150 grams sugar
- 120 grams Greek yogurt
- 120 grams milk full fat is my preference
- 120 grams sourdough starter discard
- 60 grams unsalted butter melted
- 2 eggs
- 30 grams lemon juice
- 20 grams poppy seeds
- 8 grams baking powder
- 5 grams vanilla extract
- 4 grams baking soda
- 2 grams 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 ¾ 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 ½ to ¾ 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.
- Overnight (long-fermented) option: The night before, mix 200 g flour, 120 g sourdough discard (preferably still active enough to ferment) and 120 g water. The water replaces the 120 g milk, so don't add extra liquid. Leave out the eggs, yogurt and other dairy. Cover and leave at room temperature for about 8–12 hours, until it shows signs of fermentation. In the morning, mix in the remaining ingredients, adding the baking powder and baking soda last. Divide into the muffin cups and bake right away at the same temperature and time.
- Fresh-milled flour: Swap the 200 g all-purpose flour 1:1 by weight with finely milled fresh soft white wheat or einkorn. For soft white wheat, let the batter rest 15–20 minutes before adding the baking powder and baking soda, and add 15–30 g extra milk, a little at a time, if it's unusually thick. For einkorn, start with the original liquid and mix gently. The overnight version needs no extra hydration rest.
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Nutrition
Serving: 1muffin | Calories: 187kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 246mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
