Description
Delightful muffins that combine the tang of sourdough with refreshing lemon and a delightful crunch from poppy seeds.
Ingredients
Scale
- 8 tbsp Unsalted Butter (Melted then cooled)
- 2.5 Cups All Purpose Flour
- 3/4 Cup Sugar
- 2 tbsp Black Poppyseeds
- 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 your butter and let it cool.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, combine sourdough starter discard, yogurt, cooled melted butter, vanilla extract, fresh lemon juice, and lemon zest. Whisk until smooth.
- Fold in the eggs.
- Gently mix the wet mixture into the dry ingredients until just combined.
- Prepare a nonstick muffin pan and distribute the batter into the muffin spots, filling about 2/3 full.
- Bake for around 20 minutes or until a toothpick comes out clean.
- Let them cool on a wire rack.
- Optionally drizzle with a lemon glaze made from lemon juice and powdered sugar.
Notes
For best results, avoid overmixing and use fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg