Preheat oven to 400* F.

Prepare a muffin tin using paper liners or grease with cooking spray.

In a medium sized mixing bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.

In a large mixing bowl, whisk together the milk, sourdough discard, melted butter, eggs, lemon juice and vanilla extract.

Slowly add the dry ingredients to the sourdough mixture. Gently combine, being careful not to overmix.

Spoon the batter evenly into the prepared muffin tin.

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.

Remove from the oven and place on a wire rack to cool.

Combine powdered sugar and lemon juice in a small bowl until combined.

Drizzle icing mixture over your muffins with a spoon or add it to a ziplock bag and cut the corner.