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Lemon Poppy Seed Sourdough Muffins

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These Lemon Poppy Seed Sourdough Muffins are soft, moist and full of lemon flavor. They are topped with a sweet lemon glaze that intensifies the flavors and makes these muffins truly irresistible. 

A Lemon Poppy Seed Sourdough Muffin cut in half next to full muffins and lemons

Poppy seed muffins are a favorite for a reason! These muffins have a fresh lemon flavor that pairs beautifully with the subtle nutty flavor of the poppy seeds. This version has a sourdough twist and the sourdough discard added to the batter adds a slight tang and extra moisture that makes this recipe so delicious! They are simple to make and are great for breakfast or for a quick snack. The whole family is sure to love this recipe! 

There’s just something to love about muffins! They are so easy to make and are already pre-portioned to the perfect size. They make a great grab-and-go snack and bake quickly too! Other sourdough muffin recipes on my blog include Sourdough Banana MuffinsSourdough Cranberry Orange Muffins, Sourdough Pumpkin Muffins, and Sourdough Oatmeal Bran Muffins. This Lemon Poppy Seed Sourdough Muffin recipe is the newest on the list, but I have a feeling they will be a quick favorite. 

Six Lemon Poppy Seed Sourdough Muffins next to slices of lemons

Reasons you will love this recipe

  • There are three forms of lemon added to the muffins, lemon juice, lemon zest, and lemon extract. Using all three forms of lemon flavor really intensifies the flavor and is so delicious! 
  • These Lemon Poppy Seed Sourdough Muffins make a great addition to your breakfast or brunch. They are simple to make but will impress a crowd!
  • The muffins have a lemon glaze on top that adds more tart and sweet flavor. 
  • These muffins are a great way to use your sourdough discard!
Lemon Poppy Seed Sourdough Muffins around a muffin that has been cut in half next to lemon slices

Why use sourdough discard in baking

Sourdough discard is a sourdough starter that is no longer active and bubbly. It is known as the “discard” because it is no longer ideal for leavening bread. But don’t let the name fool you! Sourdough discard has so many uses in baking and can be used in all of your favorite recipes that use flour! It adds moistness, depth of flavor and a slight tang that sourdough is known for. Plus, when the batter is fermented it makes it easier to digest. 

If you do not have a sourdough starter, you are in the right place! You can easily make a sourdough starter with just two ingredients with my Easy Sourdough Starter Recipe.  

Lemon Poppy Seed Sourdough Muffins next to lemon slices

Tools needed to make this recipe

Muffin Pan You can use a greased muffin pan or use paper liners. Another option is to bake in a silicone muffin pan to easily pop out the muffins.

Kitchen scale or Measuring cups and spoons – the recipe has both options, but using a kitchen scale and measuring the ingredients in grams will give you more accurate measurements then using measuring cups and spoons. 

Cooling Racks – The cooling racks are helpful to use to let the muffins cool before adding on the lemon glaze. 

Optional overnight fermentation 

Overnight fermentation helps break down the phytic acid in the flour, which makes the nutrients easier for your body to digest. If you would like to ferment the muffin batter, mix the batter together and before adding it to the muffin tin, add to the fridge for 12-24 hours. When you are ready to bake, add the batter to the muffin tin and follow the baking instructions. 

A Lemon Poppy Seed Muffin cut in half

Ingredients for the Lemon poppy seed sourdough muffins

Muffin Batter

  • Sugar- white granulated sugar to sweeten the muffins. 
  • Lemon zest – the fresh lemon zest adds more lemon flavor without adding more liquid. 
  • Olive oil or vegetable oil – using oil helps create a moist muffin. 
  • Lemon juice – you will need 2 tablespoons of fresh lemon juice, which is about one large lemon.  
  • Milk- I use whole milk but you can use whichever type of milk you prefer or have on hand. 
  • Sour cream – the sour cream adds moistness, creaminess, and a tang that is so delicious 
  • Sourdough discard- discard is a sourdough starter that is no longer active and bubbly. You can use it straight from the fridge or at room temperature. 
  • Vanilla extract – the vanilla enhances the lemon flavor.
  • Lemon extract – adding a teaspoon of the lemon extract with the juice and zest really makes the lemon flavor shine. 
  • Eggs– two large eggs are used as a binder.
  • All-purpose flour – I recommend using unbleached flour for baking. 
  • Baking powder – used to leaven the muffins.
  • Salt – the salt brings out the flavors in the muffins.
  • Poppy seeds- they have a subtle nutty flavor that pairs really well with the brightness of the lemon.  

Lemon Glaze

  • Powdered sugar – used to make the sweet glaze. 
  • Lemon juice – using the lemon juice in the glaze adds even more of the lemon flavor. You will need 2-3 tablespoons of fresh lemon juice, which is about one large lemon.  
Overhead view of Lemon Poppy Seed Sourdough Muffins

Instructions to make Sourdough Lemon Poppyseed muffins

First, preheat oven to 400ºF. 

Grease a muffin tin or add paper liners to the tin to get it ready for the batter. 

To a large mixing bowl, add the sugar and lemon zest. Rub the mixture together in between your fingers to help release the oils from the zest.

Add in the wet ingredients. Whisk in the oil, lemon juice, milk, sour cream, sourdough discard, vanilla extract, lemon extract, and eggs until combined.

In a separate bowl, combine the dry ingredients. Mix together the flour, baking powder poppy seeds, and salt. Add to the wet ingredients and whisk until just combined. Do not over-mix. 

Scoop the batter into the muffin tin, dividing evenly between 12 muffin liners or greased tin. Bake for 20-22 minutes until a toothpick comes out clean. Remove the muffins from the pan and let them cool on a wire rack. 

In a small bowl, slowly whisk in lemon juice to the powdered sugar until you reach your desired consistency. Drizzle over the warm muffins. 

A bite taken out of a Poppy Seed Muffin

How to store the Sourdough Lemon Poppy Seed Muffins

The muffins can be stored at room temperature in an airtight container for 5 days. They can also be frozen, just wrap them in plastic wrap or store them in a freezer bag for up to 3 months. When you are ready to eat, you can let them thaw on the counter or add them to the microwave for a few seconds at a time until warm. 

Tips for Success

  • Do not over-mix the muffin batter. If you mix it too much, gluten will start to develop which will create a tough and chewy muffin. Just mix the batter until it is combined and then stop. 
  • Check to see if the muffins are cooked through by inserting a toothpick into the center. You will know if the muffins are fully cooked if the toothpick comes out clean. All ovens are slightly different so it is best to check this way because cooking times can slightly vary. 
  • Pull the Poppy Seed Muffins out of the pan very soon after getting them out of the oven. When they sit in the hot pan they begin to steam which makes the muffin tough. Add them to a cooling rack to help them cool off quicker.

More sourdough discard recipes

Two Lemon Poppyseed Sourdough Muffins next to fresh lemon slices.

Lemon Poppy Seed Sourdough Muffins

Emily Christensen
These Lemon Poppy Seed Sourdough Muffins are soft, moist and full of lemon flavor. They are topped with a sweet lemon glaze that intensifies the flavors and makes these muffins truly irresistible.
4.39 from 21 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 409 kcal

Ingredients
  

Lemon Poppy Seed Sourdough Muffins:

  • 300 grams granulated sugar 1 ½ cups
  • 1 Tablespoon lemon zest
  • 80 grams olive oil or vegetable oil ⅓ cup
  • 30 grams lemon juice 2 Tablespoons
  • 60 grams milk ¼ cup
  • 180 grams sour cream ¾ cup
  • 60 grams sourdough discard ¼ cup
  • 5 grams vanilla extract 1 teaspoon
  • 2 grams lemon extract 1 teaspoon
  • 2 large eggs 100 grams
  • 385 grams all-purpose flour 2 ¾ cups
  • 15 grams baking powder 1 Tablespoon
  • 3 grams salt ½ teaspoon
  • 18 grams poppy seeds 2 Tablespoons

Lemon Glaze:

  • 120 grams powdered sugar 1 cup
  • 30-45 grams lemon juice 2-3 Tablespoons

Instructions
 

  • Preheat oven to 400ºF. Grease a muffin tin or use muffin liners.
  • To a large bowl, add sugar and lemon zest. Rub the mixture together in between your fingers to help release the oils from the zest.
    300 grams granulated sugar, 1 Tablespoon lemon zest
  • Whisk in the oil, lemon juice, milk, sour cream, sourdough discard, vanilla extract, lemon extract and eggs until combined.
    80 grams olive oil or vegetable oil, 30 grams lemon juice, 60 grams milk, 180 grams sour cream, 60 grams sourdough discard, 5 grams vanilla extract, 2 grams lemon extract, 2 large eggs
  • In a separate bowl, mix together the flour, baking powder, poppy seeds and salt. Add to the wet ingredients and whisk until just combined. Do not over-mix. 
    385 grams all-purpose flour, 15 grams baking powder, 3 grams salt, 18 grams poppy seeds
  • Divide the batter evenly between 12 muffin liners. Bake for 20-22 minutes or until a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.
  • In a small bowl, slowly whisk in lemon juice to the powdered sugar until you reach your desired consistency. Drizzle over the warm muffins.
    120 grams powdered sugar, 30-45 grams lemon juice

Notes

  • Do not over-mix the muffin batter. If you mix it too much, gluten will start to develop which will create a tough and chewy muffin. Just mix the batter until it is fully combined and then stop. 
  • Check to see if the muffins are cooked through by inserting a toothpick into the center. You will know if the muffins are fully cooked if the toothpick comes out clean. All ovens are slightly different so it is best to check this way because cooking times can slightly vary. 
  • Pull the Poppy Seed Muffins out of the pan very soon after getting them out of the oven. When they sit in the hot pan they begin to steam which makes the muffin tough. Add them to a cooling rack to help them cool off quicker.
  • Nutrition

    Serving: 1gCalories: 409kcalCarbohydrates: 70gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 40mgSodium: 308mgFiber: 2gSugar: 38g
    Keyword lemon, poppy seeds, quick bread, sour cream, sourdough discard
    Tried this recipe?Let us know how it was!

    More sourdough recipes

    8 Comments

    1. I really wanted to love these because lemon poppyseed muffins are my fave but they did not turn out soft and sweet even after following the recipe to a T. They still turned out tough even though I did not overmix and removed them from the muffin tin to cool right away. Any tips to make them softer like the jumbo store bought ones? Maybe use more oil? 🤔

      1. Most of my quick breads take about an hour to 1 hour and 15 minutes so I would guess about the same for this one. It will be baked through when a toothpick comes clean. If the top gets too brown add foil on top.

      1. I haven’t tried it but greek yogurt is normally a good sub for sour cream so I don’t think it will be an issue.

    2. 3 stars
      this recipe has a plethora of batter- i’m currently baking the muffins and was unsure how’d they rise etc so followed instructions and used 12 cup muffin tin. i think this recipe makes more like 18 muffins if not 24. they’re cooked on the outside but still completely raw on the inside after baking for 35 minutes! definitely needs some adjustments

    4.39 from 21 votes (19 ratings without comment)

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