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Lemon Poppy Seed Sourdough Muffins are soft, moist, and bursting with fresh lemon flavor. Made with sourdough discard, these bakery-style muffins have a tender crumb and are finished with a sweet lemon glaze.
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“These muffins are so soft and full of flavour. We ate a whole batch in one day.” -Elsa
The combination of sour cream and sourdough discard in these lemon poppy seed muffins adds moisture and creates a rich, soft crumb. Plus, it adds a subtle depth of flavor. If you love baking with lemon, be sure to also try my Sourdough Lemon Bars, Lemon Blueberry Sourdough Bread and Strawberry Lemon Sourdough Scones.
Why you’ll love this recipe
- Ready in 30 minutes. These muffins are quick and easy making them perfect for busy mornings or a last-minute treat.
- Full of bright lemon flavor. Fresh lemon zest and juice give them bold citrus flavor, while the sweet lemon glaze makes every bite even more vibrant. If you love these, you’ll love my Lemon Blueberry Sourdough Focaccia.
- Uses up sourdough discard. Just like my sourdough mini muffins, this is a simple, delicious way to use extra sourdough discard while adding moisture and depth of flavor.
- No mixer needed. These sourdough discard muffins are easy, beginner-friendly, and low on dishes. All you need is a bowl and a whisk.
Ingredients for the lemon poppy seed sourdough muffins
- Sourdough discard- You can use sourdough discard or active sourdough starter in this recipe. Room temperature will be easier to incorporate but you can use cold discard too.
- Lemon zest & juice – The muffins have zest and juice to really pump up the lemon flavor. You will also need lemon juice to create the lemon glaze on top of the muffins. 2 large lemons should be sufficient.
- Sour cream – Like in my sourdough blueberry muffins, the sour cream adds moisture and flavor to the muffins.
- Olive oil or vegetable oil – I use olive oil in this recipe but you can use vegetable or canola oil as well.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Lemon Poppy Seed Muffins
Step 1: 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.
Step 2: Add in the wet ingredients. Whisk in the oil, lemon juice, milk, sour cream, sourdough discard, vanilla extract, and eggs until combined.
Step 3: Add the flour, baking powder, poppy seeds, and salt to the wet ingredients and whisk until just combined. Do not over-mix.
Step 4: Scoop the batter into a muffin pan, dividing evenly between 12 paper liners or a greased pan.
Step 5: Bake in a preheated 400°F oven for 18-20 minutes until a toothpick comes out clean.
Step 6: In a small bowl, slowly whisk in lemon juice to the powdered sugar until you reach your desired consistency. Drizzle over the warm muffins.
Remove the muffins from the pan and let them cool on a wire cooling rack.
Recipe Tips
- 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 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.
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.
Recipe FAQ
Yes! A long 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.
Yes, you can substitute Greek yogurt if you prefer.
Yes, either active starter or discard will work in this recipe.
If you would rather make a loaf instead of muffins, you can add the batter to a greased 9×5-inch loaf pan and bake at 350°F for 60-70 minutes.
More sourdough Muffins
Sourdough Quick Bread Recipes
Sourdough Blueberry Muffins with Streusel Topping
Holiday Sourdough Recipes
Cranberry Orange Sourdough Muffins
Sourdough Discard Recipes
The Ultimate Sourdough Banana Muffin Recipe
Sourdough Discard Recipes
Quick & Easy Sourdough Mini Muffins (Little Bites copycat)
Tried this Lemon Poppy Seed Sourdough Muffins or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Lemon Poppy Seed Sourdough Muffins
Equipment
Ingredients
Lemon Poppy Seed Sourdough Muffins:
- 300 grams granulated sugar, 1 ½ cups
- 6 grams lemon zest, 1 Tablespoon
- 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 large eggs, 100 grams
- 280 grams all-purpose flour, 2 cups
- 10 grams baking powder, 2 teaspoons
- 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, 6 grams lemon zest
- Whisk in the oil, lemon juice, milk, sour cream, sourdough discard, vanilla 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 large eggs
- Add the flour, baking powder, poppy seeds and salt to the wet ingredients and whisk until just combined. Do not over-mix. 280 grams all-purpose flour, 10 grams baking powder, 3 grams salt, 18 grams poppy seeds
- Divide the batter evenly between 12 muffin liners. Bake for 18-20 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
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
My colleagues and I loved them. I used Chia seeds instead of poppyseed, combining them early on into the wet ingredient-mixture. It worked out really well. Perhaps next time I might have to add an extra drop of lemon juice or water to make them a little more moist. But they were awesome.
Oh I did make about 18 muffins with this recipe but yeah, in the Netherlands we have small muffin trays. 😉
Can you use Greek yogurt instead of sour cream?
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.
Are you kidding?! Best lemon poppyseed muffins I’ve ever had. It did make about 16 muffins for me but idk why people are saying they’re dry?? They’re muffins. Mine were amazing. Obviously just needed to adjust bake time for my altitude but that’s normal.
Thanks Ali I’m so glad you like them!
I made this recipe today and I baked them for 20 minutes. They were just a tad dry. I should’ve checked them a little earlier. The flavor is amazing! I think they will be fine if I warm them on the microwave a few seconds before eating them.
Sorry they are a little dry. Every oven is a little different so timing can vary slightly but I’m glad you liked the flavor.
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? 🤔
Hi sorry I’m just seeing this comment. I’m sorry the recipe didn’t turn out for you. I actually just updated the recipe to reduce the amount of flour in it and I think they are even softer and fluffier now so if you are up for it I hope you will try them again.
Excited to make these! How about if I want to make mini muffins? Your thoughts on oven temp & baking time?
Hi,
I was wondering how long will it take to bake in a loaf pan? Thank you!
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.
Can your substitute Greek yogurt for sour cream in these lemon poppyseed muffins??
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.
These muffins are so soft and full of flavour. We ate a whole batch in one day.
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
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