Sourdough Lemon Poppyseed Muffins
Each bite of these sourdough lemon poppyseed muffins is full of flavor! You get pieces of lemon zest and poppyseeds in every bite. They'll quickly become a spring and summer favorite on your table!
Ingredients
- 1/3 cup sourdough discard (aka unfed starter) (fed starter works good too)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 2/3 cup all-purpose flour
- 1/4 cup avocado oil (or melted butter)
- 1 egg
- 1/2 cup cane sugar (or 2/3 cups if you like them more sweet)
- 1/2 tsp pure vanilla extract
- 3/4 cup milk
- 4 Tbsp lemon juice (about 1 1/2 lemons)
- 2 Tbsp lemon zest (about 2 lemon)
- 1 Tbsp poppyseeds
Instructions
- Preheat the oven to 375 degrees Fahrenheit. (If you’re long fermenting the batter wait to do this)
- In a large mixing bowl, add all ingredients. Whisk until everything is combined. Avoid over-mixing the batter.
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.
- To continue the recipe, grease a muffin tin with butter and a dusting of flour to prevent sticking or line the tin with paper muffin liners.
- Fill each liner 3/4 of the way full.
- Bake at 375 degrees Fahrenheit for 22-25 minutes or until a toothpick comes out clean.
- Take out of the oven and place pan on a cooling rack. Let cool for 5 minutes before removing from the tin. Enjoy when ready!
Notes
How to Store Muffins
Store these muffins in an airtight container for 3-4 days at room temperature. You can also store them in the fridge for 5-6 days. Or freeze them up to 3 months.
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary due to a different hydration.