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.
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.
I love knowing that I made someone’s day just a little better with my blog. If you tried my recipe and liked it, feel free to let me know in the comments below. Or if you have some suggestions for making this recipe even better, please tell me! I love turning good recipes into great ones.
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I wasn't thrilled the first time I made them, but the second time came out amazing with a few minor tweaks. This may be obvious to experienced sourdough bakers, but I'm brand new to this exiting world. I fed the discard and left at room temperature for about 8 hours. I also added a 1/2 tsp of finely chopped fresh lemon zest. And, a little bit more milk to get the batter to a better consistency.
That is very helpful indeed! Thank you so much. I keep my discard at room temperature most of the time, so I didn't think to specify it in the recipe, and I'm sorry about that. I can definitely see lemon zest adding a whole new level of flavor, so I'll need to try it next time. :)
Fantastic!! made these buns twice. Family loves them. Thank you
I'm so glad! Thank you for sharing.
I’m making these now and am curious about instruction #2 which states to “combine both sugars” but only white granulated sugar is indicated in the recipe. Is this instruction incorrect or is an ingredient missing from the list? Thanks!
That is indeed a typo! Sorry about that. I originally had a sourdough muffin recipe that mixed brown and white sugars that I then tweaked. It was just a leftover phrase that didn't get edited out all the way. Thank you for your help.
Yum! This is my first time making anything with sourdough discard. I kind of combined this recipe and the cinnamon muffin recipe by using both brown and white sugar. I also added some blueberries. They turned out delicious!
Oh that sounds lovely. Blueberries would make a great addition. Thank you for sharing!