Sourdough Discard Lemon Poppy Seed Muffins

3 years ago
by Jennibee
996 views
2 min read
sourdough discard lemon poppy seed muffins
sourdough discard lemon poppy seed muffins
sourdough discard lemon poppy seed muffins

Muffins muffins muffins!

I love muffins.

More specifically, I love these muffins – sourdough discard lemon poppy seed muffins.

They are sweet, tangy, and oh-so-delightful. They’re perfect for breakfasts or snacks or even dessert. And you can use up a lot of sourdough starter discard whenever you make them.

sourdough discard lemon poppy seed muffins

I know I’ve tried a lot of sourdough discard muffins in the last few weeks, but this one is definitely a good one to add to the list. I understand that not everyone loves a prominent sour flavor in their muffins, but the citrus from the lemon extract melds perfectly with the tang.

And if you’re feeling especially indulgent, you can make a powdered sugar glaze or frosting for these muffins, making them an especially tasty treat.

sourdough discard lemon poppy seed muffins

Sourdough Discard Lemon Poppy Seed Muffins

A tangy, sour yet sweet muffin. These tasty breakfast snacks use up your starter without sacrificing flavor.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins
Calories 174 kcal

Ingredients
  

  • 180 Grams All-Purpose Flour (1 1/2 Cups)
  • 4 Grams Baking Powder (1 Teaspoon)
  • 1 Gram Baking Soda (1/4 Teaspoon)
  • 6 Grams Poppy Seeds (2 Teaspoons)
  • 1.5 Grams Salt (1/4 Teaspoon)
  • 201 Grams White Granulated Sugar (1 Cup)
  • 226 Grams Sourdough Starter Discard (1 Cup)
  • 60 Grams Milk (1/4 Cup)
  • 57 Grams Butter, Melted (4 Tablespoons)
  • 4.2 Grams Lemon Extract (1 Teaspoon)
  • 1 Large Egg

Instructions
 

  • Preheat oven to 400° Fahrenheit (204° Celsius).
  • In a large mixing bowl, combine flour, baking powder, baking soda, poppy seeds and salt.
  • In a small mixing bowl, combine both sugars, sourdough starter, butter, milk, lemon extract, and egg.
  • Stir together the wet ingredients into the dry ingredients until just moistened.
  • Lightly grease a muffin tin and spoon muffin batter into each cup, about 2/3 full.
  • Bake for 20 minutes. Insert a toothpick, and if it comes out clean, the muffins are done.

Notes

Want to make a glaze for these muffins? Try this:
  • 1 Cup Powdered Sugar (Confectioner’s Sugar)
  • 1 Tablespoon Butter, Softened
  • 1/2 Teaspoon Vanilla Extract
  • 1 to 2 Tablespoons Milk
In medium bowl, combine all ingredients with an electric hand mixer until smooth. For thinner glaze, add more milk. For thicker glaze, add less. 
 
 
Keyword Sourdough, Sourdough Discard, Sourdough Discard Muffins

Did You Try It?

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