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Sourdough Lemon Poppyseed Muffins

Sourdough Lemon Poppyseed Muffins

Joselyn Buehler
These Sourdough Lemon Poppyseed Muffins hit every mark. Bright, soft, and finished with a simple lemon drizzle that makes them feel extra. The crumb stays super tender, the lemon actually comes through, and the poppyseeds add that perfects bit of texture.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 12

Equipment

  • Cooling rack - to cool muffins.
  • Standard 12-cup muffin tin - for baking muffins. I love these pans from USA Bakeware linked here.
  • Muffin liners - to avoid burned edges. I love these bakery style parchment muffin liners linked here.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking.
  • Microplane or zester - for zesting lemon. I love this hand held zester linked here.
  • 1/4 cup scoop - for scooping batter. I love this scoop for muffins linked here.
  • Spatula - for combining ingredients.
  • Mixing bowls - for mixing batter and glaze.
  • Hand mixer or sturdy whisk - for mixing batter.

Ingredients
  

Wet Ingredients:

  • 1/4 (85g) cup honey
  • 3/4 (150g) cup granulated sugar
  • 1/2 (120g) cup sourdough discard
  • 1/2 (120g) cup sour cream or full-fat Greek yogurt
  • 2/3 (165g) cup milk or buttermilk
  • 2 large eggs
  • 1/4 (57g) cup unsalted butter melted
  • 1/4 (60g) cup avocado oil or neutral cooking oil
  • 2 tsp vanilla extract
  • 2 (8g) lemons zested
  • 3 (50g) tbsp fresh lemon juice

Dry Ingredients:

  • 3 (375g) cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 1/2 (20g) tbsp poppy seeds

Lemon Glaze:

  • 1 (100g) cup powdered sugar
  • 1 1/2 (22g) tbsp fresh lemon juice
  • 1 tsp unsalted butter melted
  • 1/8 tsp vanilla extract
  • 1/8 tsp sea salt

Instructions
 

Step 1: Mix the Muffin Batter

  • In a large mixing bowl add the honey, white sugar, sourdough discard, sour cream, milk or buttermilk, vanilla extract, avocado oil, melted butter, eggs, lemon juice and lemon zest. Whisk ingredients together until blended.
    1/4 (85g) cup honey, 3/4 (150g) cup granulated sugar, 1/2 (120g) cup sourdough discard, 1/2 (120g) cup sour cream, 2/3 (165g) cup milk, 2 large eggs, 1/4 (57g) cup unsalted butter, 1/4 (60g) cup avocado oil, 2 tsp vanilla extract, 2 (8g) lemons, 3 (50g) tbsp fresh lemon juice
  • In a separate bowl, whisk together the flour, baking powder, baking soda, poppyseeds and salt.
    3 (375g) cups all-purpose flour, 2 1/2 tsp baking powder, 1/4 tsp baking soda, 3/4 tsp salt, 2 1/2 (20g) tbsp poppy seeds
  • Add the dry ingredients to the wet, whisking together until no streaks remain. It's important to not overmix the batter, as this will make the muffin tough.
  • Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If you choose to ferment, cover the bowl with plastic and transfer to the refrigerator overnight.

Step 2: Bake Muffins

  • Preheat your oven to 425°F (175°C).
  • Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.
  • Divide the batter evenly into the muffin cups, filling each muffin cup full. This is typically roughly 1/4 cup for a regular sized muffin. I like to fill the cup for that high rounded top!
  • Bake for 5 minutes at 425 F, then drop the heat to 350 F and bake 22-25 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 before glazing.
  • 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 25-28 minutes or until a toothpick comes out clean.

Step 3: Glaze the Muffins

  • In a microwave safe bowl, melt the butter for 15 seconds in the microwave.
    1 tsp unsalted butter
  • Add the lemon juice, salt, vanilla extract or paste to the butter and whisk together.
    1 1/2 (22g) tbsp fresh lemon juice, 1/8 tsp vanilla extract, 1/8 tsp sea salt
  • Add the powdered sugar to the bowl, and whisk the glaze until it's smooth. You want a glaze that's thick but still runs off the spoon. If the glaze is too thin add a little more powdered sugar or if it's too thick add a teaspoon at a time of milk until the glazed is your desired consistency.
    1 (100g) cup powdered sugar
  • Drizzle the glaze on the tops of the cooled muffins. Allow the glaze to set on the muffins for 10-20 minutes, then serve with a hot cup of coffee or tea!
  • Yields 12 large muffins or 16 regular muffins

Notes

How to Store:
Room Temperature- Store muffins in an airtight container on counter for up to 5 days.
Freezer- Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

Nutrition

Serving: 1muffinCalories: 360kcalCarbohydrates: 53gProtein: 5gFat: 13g
Course Breakfast
Cuisine American
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