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Half of the sourdough lemon poppy seed muffin on a black serving board on a white wooden table.

Sourdough Lemon Poppy Seed Muffins 

So you make delicious sourdough bread every week, and you now face a decision every sourdough baker has to face: to discard or find a great use for your unneeded portion of sourdough starter! The answer lies in this perfect muffin recipe that’s full of bright lemon flavor, further enhanced by sourdough goodness and crunchy poppy seeds! Sourdough Lemon Poppy Seed Muffins may just become your favourite breakfast or afternoon snack – just wait until you try them!
5 from 7 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American, British, Worldwide
Servings 12 small muffins
Calories 248 kcal

Equipment

Ingredients
 
 

  • 100 g sourdough discard 100% hydration
  • 250 g plain flour all-purpose flour
  • 60 g caster sugar
  • 2 eggs medium
  • 1 teaspoon baking powder
  • 100 g vegetable oil
  • 50 ml milk
  • 2 lemons zest from both + 2 tablespoon juice
  • 1.5 tablespoon poppy seeds
  • 1 teaspoon salt

For Streusel Topping:

  • 2 tablespoon light brown sugar
  • 2 tablespoon granulated sugar
  • 1 lemon zest only
  • 40 g flour
  • 40 g butter melted

Instructions
 

  • Preheat the oven to 180C (350F). Line a 12-hole muffin tin with paper or silicone liners, or grease it well with butter.
  • In a large mixing bowl, using a balloon whisk, mix the sourdough starter, milk, eggs, lemon juice and oil.
  • In a separate medium bowl combine the flour, sugar, salt, baking powder and lemon zest.
  • Pour the wet ingredients into the dry ingredients and fold everything together until no dry pockets of flour remain. Stir in the poppy seeds. Let the batter rest whilst you make the streusel topping.
  • Mix the brown sugar, caster sugar, lemon zest and flour in a medium bowl. Pour the melted butter all over and mix to course crumbs.
  • Divide the sourdough muffin batter between the muffin liners/ muffin tin holes - each should be about ¾ full.
  • Scatter the screusel topping on the surface.
  • Place the muffins in a preheated oven for 20 minutes.

Video

Nutrition

Calories: 248kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 264mgPotassium: 67mgFiber: 1gSugar: 9gVitamin A: 134IUVitamin C: 5mgCalcium: 54mgIron: 1mg
Keyword Sourdough Lemon Muffins, Sourdough Lemon Poppy Seed Muffins , Sourdough Lemon Poppyseed Muffins, Sourdough Muffins, Sourdough Muffins With Streusel Topping
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