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sourdough discard lemon poppy seed muffins

Sourdough Discard Lemon Poppy Seed Muffins

5 from 3 votes
A tangy, sour yet sweet muffin. These tasty breakfast snacks use up your starter without sacrificing flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 174
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400° Fahrenheit (204° Celsius).
  2. In a large mixing bowl, combine flour, baking powder, baking soda, poppy seeds and salt.
  3. In a small mixing bowl, combine sugar, sourdough starter, butter, milk, lemon extract, and egg.
  4. Stir together the wet ingredients into the dry ingredients until just moistened.
  5. Lightly grease a muffin tin and spoon muffin batter into each cup, about 2/3 full.
  6. 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.