Description
These bakery-style lemon and poppyseed muffins feature bright citrus flavor, crunchy poppy seeds, and a subtle sourdough tang for a moist, tender crumb that stays fresh longer.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line or grease a 12-cup muffin tin
2. Whisk flour, baking powder, baking soda, salt, sugar, and poppy seeds in a large bowl
3. Combine sourdough discard, melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract in another bowl
4. Pour wet ingredients into dry ingredients and fold gently until just combined
5. Let batter rest for 10 minutes to hydrate the flour and relax the gluten
6. Divide batter evenly among muffin cups filling each three quarters full
7. Sprinkle coarse sugar on top of each muffin if using
8. Bake at 400°F for 5 minutes then reduce oven to 350°F (175°C) and bake for 12–15 minutes until golden and a toothpick comes out clean
9. Cool muffins in the pan for 5 minutes then transfer to a wire rack to cool completely
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 20
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Keywords: bakery-style, lemon, poppyseed, muffins, sourdough, breakfast, brunch, tangy, moist