Sourdough Lemon Poppy Seed Muffins

5 from 1 vote

Sourdough Lemon Poppy Seed Muffins

A light and fluffy lemon muffin packed with poppy seeds and topped with a lemon glaze. They're great for a sweet breakfast or brunch treat!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch, Snack

Servings: servings

Calories: 267kcal

Author: Jessica Vogl

Equipment

Ingredients

½ cup unsalted butter softened
1 cup granulated sugar
1 ¾ cup + 2 Tablespoons all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
2 eggs room temperature
3 Tablespoons vegetable oil
2 Tablespoons yogurt non-dairy or regular dairy
2 Tablespoons lemon zest
2 Tablespoons poppy seeds
1 Tablespoon lemon juice
1 teaspoon vanilla extract

For the Glaze

1 cup confectioner's sugar
1 Tablespoon lemon juice
2 teaspoons milk non-dairy or regular dairy

US Customary - Metric

Instructions

Preheat the oven to 375°F (190℃) and line a 12-cup muffin pan with muffin liners. Set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand-held mixer on medium speed to cream together the softened butter and sugar until light and fluffy, about 2 minutes.
Add the sourdough discard, eggs, vegetable oil, yogurt, lemon zest, poppy seeds, lemon juice, and vanilla extract. Mix until smooth and combined.
Add the dry ingredients into the wet ingredients and mix until no dry spots remain (no need to over-mix!).
Use a spoon or cookie scoop to fill the lined muffin cups about ⅔ full with batter. Bake for 30-32 minutes until lightly golden brown and a toothpick inserted in the center comes out clean.
Let cool completely before adding the glaze.
While the muffins are cooling, make the glaze. In a medium bowl, combine the confectioner's sugar, lemon juice, and milk. Whisk until smooth and combined. Drizzle the glaze over the muffins, then serve.

Notes

To make this recipe with active sourdough starter, replace the sourdough discard with active starter (200g). You do not need to change any other ingredients in the recipe.

1 serving = 1 muffin.

Nutrition