Lemon Poppy Seed Sourdough Muffins
These zesty Sourdough Lemon Poppy Seed Muffins are filled with fresh lemon flavor and nutty poppy seeds. They are soft and moist making them the perfect snack.
Servings: 24 Muffins
Calories: 183kcal
Equipment
- muffin liners
- mixing bowls
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups granulated sugar
- 3 lemons zest and juice
- 1 cup sourdough discard
- ⅔ cup neutral oil canola or vegetable
- ½ cup buttermilk room temperature
- 3 large eggs room temperature
- 1 tablespoon vanilla
Instructions
- Move the oven rack to the middle position. Preheat the oven to 425°F (220°C). Grease two muffin pans with nonstick spray or line them with muffin papers. Set aside.
- In a large bowl, whisk together the 2 ½ cups all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons poppy seeds, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until well combined.
- In a separate bowl, add the 1 ½ cups granulated sugar and the zest from 3 lemons. Massage and pinch to zest into the sugar.
- Add the 1 cup sourdough discard, ⅔ cup neutral oil, ½ cup buttermilk, 3 large eggs, juice from 3 lemons, and 1 tablespoon vanilla until smooth. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Divide the muffin batter evenly among the muffin cups filling nearly to the top.
- Bake the muffins in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 13 to 16 minutes until the tops are golden brown.
- Allow the muffins to cool for several minutes in the muffin pan before transferring them to a wire rack to cool completely.
Notes
Storage: These muffins will stay moist for a couple of days when stored at room temperature. Leftover muffins can be stored in an airtight container for 2-3 days.
For longer storage keep them in the refrigerator for up to a week.
They can also be frozen for up to 3 months. Wrap each muffin in plastic wrap and place them in a zip-top bag. Thaw muffins at room temperature.
Tips
-
- Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.
- When zesting a lemon, you only want to use the outer yellow layer, not the bitter white pith.
- Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.
- Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
- Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
Nutrition
Serving: 1 | Calories: 183kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 138mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 41IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg
