Long-Fermented Sourdough Lemon Poppyseed Muffins
Spring is in the air, and I can't think of a more perfect flavor to celebrate its arrival than the combo of bright citrusy lemon and crunchy nutty poppyseeds. But let's be honest, this flavor combo is amazing any time, year-round! Featuring an overnight fermentation to make these muffins easily digestible, you'll be sure to stun with these flavorful and gut-healthy muffins! The bakery-style lemon glaze gives these muffins an extra pop of lemon to really enhance the flavors and bring out the sweet floral notes of honey and the tang of the sourdough and sour cream.
Instructions
Step 1: Mix the Base (Night Before – Long Fermentation)
- In a large bowl, mix:• 1/4 cup (85g) honey• 3/4 cup (150g) white sugar• 1/2 cup (120g) sourdough discard• 1/2 cup (120g) sour cream or plain whole milk Greek yogurt (do not use regular yogurt, light sour cream, or non fat Greek yogurt this will affect the texture)• 2/3 cup (165g) milk• 3 cups + 2 tbsp (375g) all-purpose flourCombine your ingredients well with a spatula or dough whisk. You should have a mixture that is fairly thick. Cover and let ferment overnight (8-12 hours) at room temperature. This allows the flavors to develop and improves the muffin’s texture. If you feel nervous about leaving dairy out overnight or your kitchen is very warm (over 72 F), you can cover this mixture and refrigerate overnight. Allow batter to warm up and come to room temperature before proceeding with Step 2 the next morning.
Step 2: Complete the Batter (Next Morning)
- To the fermented mixture, add:• 2 tsp (8g) vanilla extract• 2 1/2 tbsp (20g) poppy seeds• 5 tbsp (70g) unsalted butter, melted• 1/4 cup (60g) avocado oil• 2 1/2 tsp (10g) baking powder• 1/4 tsp (1g) baking soda• 3/4 tsp salt• 2 large eggs, room temperature (soak in warm water for ten minutes if needed)
Making the Muffins:
- Add the vanilla, eggs, poppy seeds, butter, oil, salt, baking powder, and baking soda to your fermented base. Using a hand mixer, combine your ingredients together until batter is smooth (this takes roughly 1-2 minutes).Then add:• Zest of 2 large lemons (8g)• 3 tbsp (50g) fresh lemon juiceMix your lemon juice and zest in. This step helps avoid the soda and lemon juice overreacting. Don't overmix your batter. Preheat your oven to 425°F (175°C). Line a muffin tin with paper liners or lightly grease it. I love these muffin papers linked here for a bakery-style muffin https://amzn.to/4i3RRXc. Divide the batter evenly into the muffin cups, filling each about 3/4 full. This is typically roughly 1/3 cup for a regular sized muffin, I love this scoop here for easy consistent measuring https://amzn.to/41GFGKg. Bake for 5 minutes at 425 F, then drop the heat to 350 F and bake 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. While muffins cool make your lemon glaze.
Note about baking temperatures:
- Baking for 5 minutes at a higher heat gives muffins a more domed, bakery-style appearance. If you would like to skip this step, you can bake your muffins at 350 F for 18-22 minutes or until a toothpick comes out clean.
Notes
How can I make these muffins without the long fermentation?
If you want to skip the fermentation steps and bake these muffins same day, incorporate the ingredients as listed below.
Wet Ingredients:
• 1/4 cup (85g) honey
• 3/4 cup (150g) white sugar
• 1/2 cup (120g) sourdough discard
• 1/2 cup (120g) sour cream or plain whole milk Greek yogurt (do not use regular yogurt, light sour cream, or non fat Greek yogurt this will affect the texture)
• 2/3 cup (165g) milk
• 2 tsp (8g) vanilla extract
• Zest of 2 large lemons (8g)
• 3 tbsp (50g) fresh lemon juice
• 5 tbsp (70g) unsalted butter, melted
• 1/4 cup (60g) avocado oil
• 2 large eggs, room temperature (soak in warm water for ten minutes if needed)
Blend batter together until smooth for 1-2 minutes with hand beaters.
In a separate bowl, whisk together your dry ingredients.
Dry Ingredients:
• 3 cups + 2 tbsp (375g) all-purpose flour
• 2 1/2 tsp (10g) baking powder
• 1/4 tsp (1g) baking soda
• 3/4 tsp salt
• 2 1/2 tbsp (20g) poppy seeds
Add dry ingredients to your batter and mix 1-2 more minutes or until batter is smooth. Allow to rest 5-10 minutes to allow baking soda and baking powder to activate.
Scoop batter (1/3 cup) into a 12-cup muffin tin. Bake at 425 F for 5 minutes and then drop heat to 350 F and bake another 15 minutes or until a toothpick comes out of center clean.
Bakery-Style Lemon Glaze:
1/2 cup (60g) powdered sugar
1-2 tbsp (15-30 g) fresh lemon juice
1 Tablespoon (14g) butter, melted
1/2 tsp lemon zest (optional)
Whisk together melted butter and lemon juice (start with 1 Tablespoon). Add powdered sugar and lemon zest if desired. Whisk together glaze. If you struggle to get glaze smooth, beat with hand beaters for a minute. Adjust icing consistency by adding more lemon juice to achieve desired thickness.
Drizzle over the cooled muffins for a beautiful finish. Allow icing to set before serving.
Makes 16 muffins (if using a 1/3 cup measure)
Storing Tips:
-Store muffins in an airtight container on counter for up to 5 days.
-Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.
These long-fermented sourdough lemon poppyseed muffins are sure to be a hit. Drop a comment and leave a review if you loved this recipe! Happy baking!
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