Sourdough Lemon Poppy Seed Muffins
Popping with tangy lemon flavor, these Sourdough Lemon Poppy Seed Muffins are made with sourdough discard, easy to make, and filled with crunchy poppy seeds.
Yield or Serving: 12 Muffins
Equipment
Ingredients
- 2 TBS Lemon Zest, from two lemons
- 165 g Granulated Sugar, ¾ cup
- 50 g Light Brown Sugar, ¼ cup /adjustable]
- 210 g All-purpose flour, 1 ¾ cups
- ½ tsp Kosher Salt
- 2 tsp Baking powder
- 2 TBS Poppy Seeds
- 2 Eggs, room temperature
- 120 g Ricotta, whole milk yogurt or sour cream at room temperature, ½ cup
- 2 TBS Lemon Juice, fresh from one lemon
- 120 g Sourdough Discard, or active starter, ½ cup
- 113 g Unsalted Butter, melted, 1 stick or 8 TBS
Lemon Glaze
- 100 g Powdered Sugar
- 2 TBS Lemon Juice, fresh from one lemon
- Poppy Seeds, for sprinkling
Instructions
- In a medium mixing bowl, rub the lemon zest into the sugars with your fingers to release the essential oils and becomes fragrant.Add the dry ingredients, whisk, and set aside.2 TBS Lemon Zest, 50 g Light Brown Sugar, 210 g All-purpose flour, ½ tsp Kosher Salt, 2 tsp Baking powder, 2 TBS Poppy Seeds
- Melt the stick of butter in the microwave or on the stovetop.In a large mixing bowl, whisk the eggs, ricotta, lemon juice, and sourdough discard together until incorporated.Whisk the melted butter in last until you have a creamy mixture.165 g Granulated Sugar, 2 Eggs, 120 g Ricotta, 120 g Sourdough Discard, 113 g Unsalted Butter, 2 TBS Lemon Juice
- Add the wet ingredients to the bowl of dry ingredients and fold with a spatula just until the flour is hydrated.
- Cover and chill the muffin batter in the refrigerator for at least an hour and up to overnight.
- Preheat the oven to 400ºF (204ºC). Prepare a muffin pan with liners and spray with oil or grease.Equally divide the batter among muffin cups.Bake for about 23-25 minutes or until a toothpick inserted into the middle comes out clean. Let cool on a wire rack completely before adding lemon glaze.
- Make the Lemon Glaze:Stir the powdered sugar and fresh lemon juice together until you have a thick, but pourable glaze. Add more juice if it's too thick and more powdered sugar if too thin.Drizzle or spoon on top of the cooled lemon muffins and top with a sprinkle of poppy seeds. Enjoy!100 g Powdered Sugar, 2 TBS Lemon Juice, Poppy Seeds
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make these easy sourdough lemon poppy seed muffins.
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