Lemon Poppy Seed Sourdough Muffins

4.49 from 25 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: muffins

Author: Emily Christensen

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
315 grams all-purpose flour 2¼ 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
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.
315 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 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.

Recipe updated 7/9/25 to reduce the amount of flour from 385 grams to 315 grams.

Nutrition