Sourdough Discard Poppy Seed Muffins

Sourdough Discard Poppy Seed Muffins are soft, lemony, and slightly tangy—perfect for breakfast or a snack and a great way to use up discard.

Prep Time 15

Cook Time 20

Total Time 35

Servings 12 muffins

Calories 187

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.

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.

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