Tangy Sourdough Lemon Poppy Seed Muffins

A sourdough lemon poppy seed muffin is on a cutting board, unwrapped.

5 from 11 votes

Tangy Sourdough Lemon Poppy Seed Muffins

Full of zesty lemon and crunchy poppy seeds, these Sourdough Lemon Poppy Seed Muffins are the perfect muffin to make! It's also a great use for your sourdough starter that is hanging out in your refrigerator!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 234kcal

Author: Lynn Polito

Equipment

Ingredients

1 ½ cups All Purpose Flour
1 teaspoon Baking Soda
2 teaspoon Baking Powder
½ teaspoon Salt
½ cup Butter Melted
1 cup Sugar
½ cup Whole Milk
1 cup Sourdough Starter Inactive
2 Eggs
3 tablespoon Lemon Juice
3 tablespoon Lemon Zest
2 tablespoon Poppy Seeds

Instructions

Preheat the oven to 400 degrees. Line a muffin tin with muffin liners. Set that aside.
In a small mixing bowl, add the all purpose flour, baking soda, baking powder, and salt. Mix and set that aside.
In a large mixing bowl, add the sugar and melted butter. Mix well. Add the milk, sourdough discard, and eggs. Mix again.
Squeeze the lemon juice and zest the lemons into the bowl. Add the poppy seeds and mix until all the ingredients are combined.
Add the dry ingredients to the wet ingredients and mix until just combined. It's ok if there are just a few lumps in it, you do not want to overmix the batter.
Scoop the batter into the prepared muffin pan. Bake the muffins for 18-20 minutes or until a toothpick is inserted and comes out clean.

Notes

Rotate the muffin pan halfway through the baking process to make sure that the muffins bake evenly.
If you don't have fresh lemons, you could use store bought lemons. Increase the amount to 3 tablespoons since you won't be using the lemon zest.
To make these lemon muffins even sweeter, add a lemon icing like this one on blueberry zucchini bread with lemon icing! There's always a brown sugar streusel topping to add to the muffins too!

Nutrition