Description
Delight in these fluffy Sourdough Lemon Poppy Seed Muffins, perfect for breakfast or a sweet snack.
Ingredients
- 8 tbsp Unsalted Butter (Melted then cooled)
- 2.5 Cups All Purpose Flour
- 3/4 Cup Sugar
- 2 tbsp Black Poppy Seeds
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Sourdough Starter Discard
- 1 Cup Whole Milk Yogurt (Full Fat)
- 2 tbsp Fresh Lemon Juice (No Concentrate)
- 2 tbsp Grated Lemon Zest
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 1/4 Cup Freshly Squeezed Lemon Juice
- 1/4 Cup Granulated Sugar
- Coarse sugar for topping (like Turbinado sugar)
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Melt the butter and let it cool down while you prepare the other ingredients.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, mix the sourdough starter discard, yogurt, cooled melted butter, vanilla extract, fresh lemon juice, and grated lemon zest. Whisk until the mixture is smooth.
- Fold in the eggs gently.
- Combine the wet ingredients with the dry ones, mixing until just combined. Be careful not to over-mix!
- Prepare a nonstick muffin pan by greasing it if necessary, and pour the batter into the muffin spots, filling them about two-thirds full.
- Bake in the preheated oven for around 20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the muffins cool on a wire rack.
Notes
Serve warm with butter or drizzle with lemon glaze for an extra touch of sweetness.