Sourdough Courgette Muffins With Lemon and Poppy Seeds
Moist sourdough discard courgette muffins flecked with poppy seeds and plenty of lemon zest, finished with either a sharp lemon glaze or a crunchy lemon poppy seed streusel.
Equipment
- Electric Handheld Mixer (or balloon whisk)
- 12 Paper Muffin Cases (or grease the tin well)
Ingredients
For Muffin Batter
- 220 g courgette (zucchini), coarsely grated
- 250 g plain flour (all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 150 g granulated sugar
- 2 large eggs
- 110 g neutral oil, such as vegetable or sunflower oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 120 g sourdough discard, 100% hydration
- zest of 2 lemons
- 2 tablespoons poppy seeds
Topping Option 1 - Lemon Glaze
- 100 g icing sugar (powdered sugar)
- 1½-2 tablespoons lemon juice
- ½ teaspoon poppy seeds and some candied citrus peel for sprinkling (optional)
Topping Option 2 - Lemon Poppy Seed Streusel
- 60 g plain flour (all-purpose flour)
- 40 g cold butter, cubed
- 40 g demerara sugar
- zest of ½ lemon
- 1 teaspoon poppy seeds
- pinch of salt
Instructions
Optional Streusel:
- If making the streusel, do it first: rub the flour, cold butter, demerara sugar, lemon zest, poppy seeds and salt together with your fingertips until clumpy and sandy. Chill in the fridge while you make the batter.
Make Sourdough Muffins:
- Preheat the oven to 200°C (400°F). Line a 12-hole muffin tin with paper cases or grease it well.
- Using a box grater, coarsely grate the courgette, place it in the centre of a clean tea towel, gather the corners and twist hard over the sink to squeeze out the excess moisture. Squeeze harder than feels polite, discard adds extra moisture too and soggy muffins help nobody. I had 160g after squeezing. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, rub the lemon zest into the sugar with your fingertips before adding the eggs, it releases the citrus oils for a stronger lemon flavour.
- Add the eggs and beat with an electric hand mixer for about 2 minutes, until pale and creamy.
- Add the oil, vanilla and sourdough discard, and beat for another 30 seconds until smooth.
- Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined (a few flour streaks are fine).
- Add the grated courgette and poppy seeds, and fold gently until no dry pockets remain. Do not overmix.
- Divide the batter evenly between the 12 holes, about three-quarters full. If using the streusel, scatter it generously over the tops, pressing very lightly so it sticks.
- Bake for 20–22 minutes, until risen, golden and a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
Optional Glaze:
- If using the glaze, mix the icing sugar with lemon juice, adding it gradually until thick but drizzleable, then drizzle over the completely cooled muffins and sprinkle with poppy seeds. Add some candied citrus peel if you have some. Leave to set before serving.
Notes
1. The glaze goes on fully cooled muffins only, or it vanishes into the crumb.
2. To freeze, skip the glaze, wrap the cooled muffins individually and freeze for up to 3 months. Streusel-topped muffins freeze fine as they are.
3. Active starter works in place of discard, as there's no long fermentation here.
Nutrition
Calories: 294kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 34mgSodium: 205mgPotassium: 153mgFiber: 1gSugar: 16gVitamin A: 213IUVitamin C: 6mgCalcium: 88mgIron: 2mg
Tried this recipe?Let us know how it was!