Description

These bright and fluffy sourdough lemon poppy seed muffins use leftover starter to create a tangy, citrusy breakfast treat that reduces waste and is easy to make.

Ingredients

Scale

2 cups all-purpose flour (lightly spooned and leveled)

3/4 cup granulated sugar (or coconut sugar)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons poppy seeds

1 tablespoon fresh lemon zest

1/2 cup sourdough discard

2 tablespoons fresh lemon juice

1/2 cup melted butter (or coconut oil)

2 large eggs, room temperature

3/4 cup milk or buttermilk (any plant based milk can be used)

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and line a 12 cup muffin tin with liners.

2. In a bowl whisk together flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.

3. In another bowl whisk eggs, milk, melted butter, lemon juice, vanilla extract, and sourdough discard until smooth.

4. Pour wet ingredients into dry ingredients and fold gently until just combined, leaving small lumps.

5. Divide batter among muffin cups, filling each three quarters full.

6. Bake for 18–22 minutes until golden and a toothpick comes out clean.

7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: sourdough, lemon, poppy seed, muffins, discard, breakfast, baking, sustainable, citrus, fluffy