A Little Sunshine in a Muffin
Is there anything better than the smell of lemon in the morning? It just wakes you right up. These muffins are my go-to for a happy start to the day. They are bright and sweet, with a little crunch from the poppy seeds.
Using your sourdough starter here is a wonderful trick. It gives the muffins a special softness. And it uses up that discard you might have. I always feel good about not wasting a single spoonful. What is your favorite way to use sourdough discard?
A Story From My Kitchen
I first made these for my grandson, Leo. He made a funny face at the poppy seeds. He thought they were little bugs! I had to promise him they were just tiny, tasty seeds.
He was brave and took a bite. His whole face lit up. Now he asks for them every time he visits. I still laugh at that. Sometimes the things that look a little strange are the most delicious.
Why This Recipe Matters
This recipe is more than just a list of steps. It is a way to make your kitchen feel warm and welcoming. The smell of baking fills the whole house. It tells everyone that something good is coming.
It also teaches us to use what we have. That sourdough starter is a living thing. Giving it a new purpose feels wonderful. It connects us to our food in a simple, real way.
The Secret to a Perfect Muffin
Here is my best tip for you. Do not over mix the batter. Just stir until the flour disappears. A few lumps are perfectly fine. I promise.
Over mixing makes muffins tough. Gentle folding makes them soft and tall. Doesn’t that sound better? What is your best baking tip? I love learning new ones.
A Fun Fact for You
Fun fact: Poppy seeds come from the same plant as the spice we call paprika. Isn’t that a funny thought? From the same flower, you can get two very different things.
It reminds me that good things often come in surprising packages. Just like these muffins. Do you have a favorite surprising food fact?
The Long Wait is Worth It
If you have time, try the long ferment option. You mix the batter the night before. Then you let it rest on the counter. This does something magical.
The flavors get to know each other better. The sourdough makes the muffin easier on your tummy, too. It is a little act of patience that gives you a big reward. Do you prefer baking right away or letting things rest overnight?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All purpose flour | 2 cups (280 grams) | |
| Baking powder | 2 teaspoons | |
| Baking soda | 1/2 teaspoon | |
| Poppy seeds | 2 tablespoons | |
| Sugar | 1 cup (200 grams) | |
| Salt | 1/2 teaspoon (2 grams) | |
| Sourdough discard | 1/2 cup (142 grams) | |
| Milk | 1 cup (236 grams) | |
| Unsalted butter | 1/2 cup, melted (120 grams) | |
| Large eggs | 2 | |
| Fresh lemon juice | 1 tablespoon | For the batter |
| Vanilla | 1 teaspoon | |
| Powdered sugar | 1 cup (113 grams) | For the glaze |
| Fresh lemon juice | 2 tablespoons | For the glaze |
My Sourdough Lemon Poppy Seed Muffins
Hello, my dear! Let’s bake something sunny today. These muffins are my favorite way to use sourdough starter. That little jar of bubbly goodness deserves a sweet treat sometimes.
They remind me of spring mornings with my own grandma. She always said a good muffin makes any day better. I think she was right. Doesn’t that smell amazing?
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sourdough starter, unfed/discard
- 1/2 cup milk
- 1/2 cup melted butter, cooled
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Zest of one lemon
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
Step 1: First, get your oven nice and warm. Set it to 400 degrees. Then, get your muffin tins ready. You can use paper liners for an easy clean-up. Or just rub a little coconut oil inside each cup.
Step 2: Now, grab a big bowl for your dry things. Put in the flour, sugar, and poppy seeds. Add the baking powder and soda too. Don’t forget that pinch of salt! It makes the sweet flavor pop.
Step 3: In another bowl, we mix the wet stuff. Whisk your sourdough starter with the milk and melted butter. Then add the eggs, lemon juice, and vanilla. (A hard-learned tip: let that melted butter cool a bit first. We don’t want scrambled eggs in our muffins!).
Step 4: Time to bring it all together. Pour the wet mixture into the dry one. Gently stir it until it’s just combined. A few lumps are perfectly fine, I promise. Over-mixing makes tough muffins.
Step 5: Spoon the batter into your waiting muffin tins. Fill them about two-thirds of the way full. This gives them space to rise into perfect little domes. I still laugh at my first flat muffins. I filled the cups too much!
Step 6: Bake them for about 20 minutes. You’ll know they’re done when the tops are golden. A toothpick poked in the middle should come out clean. What’s your favorite way to test if baked goods are done? Share below!
Step 7: Let them cool on a wire rack. This is the hardest part, waiting! But it’s important. If you glaze them while they’re hot, the glaze will just melt right off.
Step 8: For the glaze, just mix powdered sugar and lemon juice. Stir until it’s smooth. I put mine in a little bag and snip the corner. Then I drizzle it over the cooled muffins. It’s so fun!
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast, Snack
Let’s Get Creative!
Once you master the basic recipe, you can play. I love adding little twists to my muffins. It makes them feel new and special every time.
Lemon Blueberry Swirl: Gently fold a handful of fresh blueberries into the batter. The purple swirls are so pretty.
Orange & Spice: Use orange juice instead of lemon. Add a tiny pinch of cinnamon. It tastes so warm and cozy.
Little Lemon Cakes: Bake the batter in a small loaf pan. Then you can slice it and share. Perfect for a tea party.
Which one would you try first? Comment below!
The Perfect Plate
These muffins are wonderful all on their own. But sometimes, it’s nice to make a whole moment out of it. I like to serve them with a little extra love.
For a lovely breakfast, add a bowl of fresh berries. A dollop of Greek yogurt on the side is nice too. The tangy yogurt goes so well with the sweet lemon.
What to drink? A cold glass of milk is always a classic. For a special brunch, a cup of Earl Grey tea is my pick. The bergamot in the tea sings with the lemon.
Which would you choose tonight?
Keeping Your Muffins Fresh
Let’s talk about keeping your muffins yummy. These muffins are best the day you bake them. But they freeze beautifully for later.
Just let them cool completely first. Then pop them in a freezer bag. They will keep for about three months.
I once gave a whole batch to my grandson. He froze them for his college breakfasts. He said it felt like a hug from home.
To reheat, just warm a frozen muffin in the oven. This brings back its soft, fresh-baked feel. Batch cooking saves you time on busy mornings.
It means a warm breakfast is always ready for you. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Muffin Troubles
Sometimes baking does not go as planned. Do not worry. Here are some easy fixes for common problems.
If your muffins are dense, you might have over-mixed the batter. I remember when I made hockey pucks instead of muffins. Gentle folding is the secret to a soft, light crumb.
If they are too pale, your oven might be too cool. An oven thermometer helps a lot. Getting the temperature right gives you a perfect golden top.
If the tops are soggy, they cooled in the pan too long. Moving them to a wire rack lets steam escape. This keeps the tops nice and dry.
Solving small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?
Your Muffin Questions Answered
Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend. The results are just as tasty.
Q: Can I make the batter ahead?
A: The long ferment options are perfect for this. Mix it the night before.
Q: What can I use instead of poppy seeds?
A: Try dried blueberries or chopped cranberries. They add a lovely little burst of flavor.
Q: Can I double this recipe?
A: Absolutely. Just use a very large bowl for mixing.
Q: Is the glaze necessary?
A: No, but it adds a sweet and tangy finish. Fun fact: The acid in lemon juice makes the poppy seeds taste nuttier! Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love baking these muffins. I love sharing these recipes with you. It feels like we are friends in the kitchen.
Your stories and photos make my day. I would be so happy to see your creations. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Sourdough Lemon Poppy Seed Muffins Recipe
Description
Enjoy these tender and flavorful Sourdough Lemon Poppy Seed Muffins, a perfect way to use your sourdough discard.
Ingredients
Glaze
Instructions
- Preheat your oven to 400 F and prepare your muffin tins. You can either use paper liners, or grease them with cooking spray or coconut oil rubbed inside each tin.
- In a large bowl, combine the flour, baking powder, baking soda, poppy seeds, sugar and salt.
- In a medium bowl, whisk together the sourdough starter, milk, melted butter, eggs, lemon juice and vanilla until well incorporated.
- Slowly add the dry ingredients to the starter mixture and gently combine. Be careful not to over mix.
- Spoon the batter into the prepared muffin tins.
- Bake for 20 minutes, or until a toothpick (or cake tester) inserted in the middle comes out clean. The edges of the sourdough lemon poppy seed muffins should start to turn golden brown.
- Remove to a wire rack to cool.
- For the glaze, whisk the powdered sugar and lemon juice in a small bowl until combined. You can either drizzle it over the top with a spoon, or add it to a piping bag. I use a ziplock bag with the corner clipped off.
Notes
- For a long ferment, mix the flour, starter, and milk the night before and let sit for 8-12 hours. Alternatively, mix the entire batter and refrigerate for 12 hours up to 2 days before baking.
