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Sourdough Lemon Poppyseed muffin

Sourdough Discard Lemon Poppyseed Muffins

This sourdough discard lemon poppyseed recipe is bursting with fresh lemon flavor, the familiar texture of poppy seeds, and the wholesome goodness of sourdough. With an instant method or long ferment options, this is a recipe that you'll return to again and again!
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Prep Time 15 minutes
Cook Time 20 minutes
Optional Ferment 10 hours
Course bread, Breakfast
Cuisine sourdough
Servings 12 muffins
Calories 241 kcal

Equipment

  • Medium and Large Mixing bowls
  • Whisk
  • Measuring cups and spoons (or preferably a kitchen scale)
  • Spatula
  • Muffin tin
  • Paper liners
  • Pastry brush (for optional glaze)

Ingredients
  

For the Muffins

  • 3 cups all-purpose flour 360 g
  • 1 Tbs baking powder 15 g
  • 1 tsp baking soda 3 g
  • 1/2 tsp salt 3 g
  • 2 Tbs poppy seeds 15 g
  • 1/2 cup unsalted butter melted and cooled 113 g
  • 1 cup sugar 220 g
  • 1 cup sour cream 250 g
  • 1/2 cup sourdough discard 145 g
  • 2 Tbs fresh lemon juice 30 g - can substitute with 2 tsp lemon extract
  • zest of 2 lemons about 2 Tbs
  • 2 large eggs

For the Glaze (optional but recommended)

  • 1/4 cup sugar 55 g - can substitute with powdered sugar to make a drizzle vs. a glaze
  • 1/4 cup lemon juice 60 g

Instructions
 

Quick (Instant) Method

  • Pre-heat Oven: Preheat your oven to 375 F and line your muffin tin with muffin liners.
  • Combine Dry Ingredients: In your large mixing bowl add flour, baking powder, baking soda, salt, and poppy seeds. Whisk together until everything is incorporated.
  • Mix Wet Ingredients: In your medium mixing bowl add the melted butter, sugar, sour cream, sourdough discard, lemon juice, fresh lemon zest and eggs. Whisk together until fully combined.
  • Combine the Wet and Dry Ingredients: Slowly pour your wet ingredients into your dry ingredients and stir together with your spatula. Stir until just combined.  Do not over-mix!  If you over-mix your batter, your muffins will turn out dense.
  • Fill Tins and Bake: Fill your muffin cups with approximately 1/4 cup of muffin batter. Then place on the center rack of your oven and bake for 15-20 minutes until golden brown and a toothpick comes out clean.
  • Cool and Glaze: Remove your muffins from the oven and cool on a wire rack. As they're cooling combine the sugar and lemon juice in a small bowl. Use your pastry brush to lightly brush the glaze on the muffin tops.

Long Ferment Method

  • The night before: In a large bowl combine your flour, 1 cup of filtered water (240 g), and dough discard.  Cover with plastic wrap or a damp tea towel and let rest on the kitchen counter overnight (about 10 -12 hours) -
  • When You're ready to bake: Pre-heat your oven to 375 F and line your muffin pan with muffin liners.
  • Mix Remaining Dry Ingredients: In a medium bowl combine baking powder, baking soda, salt, and poppy seeds.
  • Add remaining Wet Ingredients: In your large bowl with your flour mixture, add the melted butter, sugar, lemon juice, lemon zest, egg yolks only, and 1/2 cup of sour cream (126 g).  Stir until combined.
  • Combine Wet and Dry Ingredients: To your large bowl with your wet ingredients, add your dry ingredients and mix until combined.  Again, do not over-mix or you will get dense muffins!
  • Fill Tins and Bake: Fill your muffin cups with approximately 1/4 cup of batter.  Then place on the center rack of your oven and bake for 15-20 minutes until golden brown and a toothpick comes out clean.
  • Cool and Glaze: Remove your muffins from the oven and place on a wire cooling rack.  As they're cooling combine the sugar and lemon juice in a small bowl.  Use your pastry brush to lightly brush the glaze on the muffin tops.

Notes

*These muffins will keep at room temperature for 3 days when placed in an airtight container.  For longer storage, you can store for up to 1 week in the refrigerator, or up to 3 months in the freezer.
*I would not recommend using a mixer of any type for this recipe. You need the muffin batter to just come together. If you use an electric mixer, you run the risk of over-mixing which will result in a dense muffin.  
 

Nutrition

Calories: 241kcalCarbohydrates: 47gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 301mgPotassium: 74mgFiber: 1gSugar: 22gVitamin A: 120IUVitamin C: 2mgCalcium: 105mgIron: 2mg
Keyword lemon poppyseed muffins, Sourdough, sourdough discard recipe
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