Sourdough Lemon Poppyseed Muffins
These bright and zesty lemon poppyseed muffins are the perfect way to put your sourdough discard to delicious use!Soft, tender, and bursting with citrus flavor, these muffins strike the perfect balance between sweet, tangy, and lightly nutty from the poppyseeds.
With a light, cake-like texture and a simple lemon glaze, these muffins are basically a sunshine-filled treat—perfect for breakfast, brunch, or an afternoon pick-me-up.
Adding sourdough starter to muffins enhances their flavor, texture, and moisture. While it won’t make these muffins taste “sourdough-y,” it adds a depth of flavor and tenderness that makes them extra special.
These sourdough discard lemon poppyseed muffins are light, flavorful, and ridiculously easy to make. Whether you enjoy them fresh with coffee, pack them in a lunchbox, or serve them as a bright and happy breakfast, they’re sure to be a favorite.
Why you’ll love this recipe
✔ Uses sourdough discard – A great way to use up extra starter!
✔ Soft, tender & fluffy – These muffins have a cake-like texture.
✔ Packed with bright lemon flavor – Perfectly tangy and fresh.
✔ Quick & easy to make – Simple ingredients, no fancy techniques.
✔ That lemon glaze! – A sweet-tart drizzle that takes them over the top.
How to make these discard muffins
These muffins come together in just a few simple steps! Here is a brief overview of how to make this recipe. For the full set of directions, please make sure you scroll down to the recipe card blow.
Step 1: Mix the batter
- In a medium bowl, whisk together the dry ingredients.
- In a large mixing bowl, whisk together the wet ingredients.
- Slowly add the dry ingredients to the wet mixture, stirring gently to avoid over-mixing.
Tip: Overmixing can lead to dense, tough muffins instead of light and fluffy ones.
Step 2: Bake
- Divide the batter evenly into a greased or lined muffin tin.
- Bake at 350°F for 18-20 minutes, until lightly golden and a toothpick comes out clean.
Step 3: Make the lemon glaze
- Whisk together powdered sugar and lemon juice until smooth.
- Drizzle over cooled muffins for a perfect sweet-tart finish!
Tip: Let the muffins cool completely before glazing to prevent it from melting off.
Storage Tips
✔ At room temperature: Store loosely covered for up to 3 days. The glaze may soften over time.
✔ In the fridge: Store in an airtight container for up to 5 days—but keep in mind, muffins tend to dry out faster in the fridge.
✔ Freezing: Skip the glaze and freeze for up to 3 months. Just thaw and glaze before serving!
Want them to last longer? Skip the glaze and add it fresh when you’re ready to eat!
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Lemon Poppyseed Muffins
Bright, zesty, and perfectly tender, these sourdough discard lemon poppyseed muffins are an easy, flavorful way to use up extra starter. Topped with a sweet-tart lemon glaze, they’re the perfect treat for breakfast or snacking!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: bake
- Cuisine: american
Ingredients
- 280 grams all purpose flour (2 cups)
- 200 grams granulated sugar (1 cup)
- 1 tablespoon poppyseeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 236 grams milk (1 cup)
- 142 grams sourdough discard (1/2 cup)
- 120 grams melted butter (1/2 cup)
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Lemon Glaze:
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- 113 grams powdered sugar (1 cup)
- 2 tablespoons lemon juice
Instructions
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Preheat oven to 400* F.
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Prepare a muffin tin using paper liners or grease with cooking spray.
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In a medium sized mixing bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
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In a large mixing bowl, whisk together the milk, sourdough discard, melted butter, eggs, lemon juice and vanilla extract.
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Slowly add the dry ingredients to the sourdough mixture. Gently combine, being careful not to overmix.
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Spoon the batter evenly into the prepared muffin tin.
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Bake for 20 minutes or until a toothpick or cake tester comes out clean from the center of a muffin. The edges should turn golden brown.
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Remove from the oven and place on a wire rack to cool.
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Make the glaze:
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Combine powdered sugar and lemon juice in a small bowl until combined.
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Drizzle icing mixture over your muffins with a spoon or add it to a ziplock bag and cut the corner.
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