Lemon Poppyseed Sourdough Muffins Recipe

"I've been experimenting with sourdough. This recipe was pretty uncomplicated, but I needed to make a few changes and didn't want to forget what I did! Definitely has a different texture than regular muffins. If you're not a sourdough maker, you probably won't have any discard, which is the whole point of these!"

Step by Step Method

Step 1

Preheat oven to 350ºF.

Step 2

Dry ingredients: Whisk the flour, salt, baking powder, baking soda and poppy seeds together in a bowl and set aside.

Step 3

Wet ingredients: Add the room temperature butter and sugar to a mixing bowl and use an electric hand mixer to cream the butter and sugar together. Add the egg, sourdough discard, milk, Greek yogurt, lemon zest and vanilla extract and mix until smooth.

Step 4

Combine: Add the wet ingredients to the dry ingredients and mix until just combined. Don't over-mix. The batter will be thick. After mixing, either allow the batter to rest for 30 minutes before baking or, place the batter in the fridge to ferment overnight. (I let mine rest for 30 minutes)

Step 5

Bake: Divide the batter evenly into 6 or up to 12 liners, depending how full you make them. If the batter has been chilling in the fridge, it will be stiff.

Step 6

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack and cool completely before glazing.

Step 7

Glaze: Mix the powdered sugar, lemon juice and butter in a small bowl until smooth. It will take a minute of stirring for the butter to incorporate. Drizzle over the muffins or dip the top of each muffin into the glaze.