Sourdough Lemon Poppy Seed Muffins
These easy Lemon Poppy Seed Muffins are made with sourdough discard! The sourdough gives them a subtle tang and a fluffy, tender texture. Topped with crunchy bakers sugar and lots of lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/4 cups flour
- 1/3 cup sugar
- 1/4 teaspoon kosher salt
- 2 teaspoon baking powder
- 2 teaspoon poppy seeds
Wet Ingredients
- 1/3 cup unsalted butter, melted
- 2 eggs
- 1/3 cup milk
- 1/4 cup sourdough starter discard
- Juice and zest from 1 lemon
Topping
- 3 tablespoons bakers sugar
Instructions
Prep your tools. Preheat the oven to 375 F Line 12 muffin cups or grease with butter.
Melt the butter. I prefer to melt butter in a small saucepan over low heat. Set aside to cool.
Mix the dry ingredients. In a medium bowl combine the flour, sugar, salt, baking powder and poppy seeds.
Mix the wet ingredients. In a separate bowl whisk together the melted butter, eggs, milk, sourdough discard, lemon zest and lemon juice.
Combine wet and dry ingredients. Add dry ingredients into egg mixture and mix just until blended and all ingredients are moistened.
Assemble the muffins. Spoon the mixture into a prepared muffin pan. Fill each muffin about 2/3 full. Sprinkle the tops with bakers sugar.
Bake. Bake for 15 to 18 minutes or until a toothpick comes out clean in the muffins.
Cool in the pan on a rack for 5 minutes. Remove the muffins to a rack to finish cooling.
Keywords: lemon muffins, poppy seed muffins, sourdough muffins, sourdough discard recipes