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Soft and fluffy sourdough lemon poppy seed muffins with a golden top, made with sourdough discard on a cooling rack.
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Sourdough Lemon Poppy Seed Muffins

Soft, fluffy, and full of bright lemon flavor, these sourdough lemon poppy seed muffins are an easy way to use sourdough discard. They bake up bakery-style with golden tops, a light crumb, and a fresh citrus taste in every bite.
Course Dessert
Keyword bakery style lemon muffins, easy sourdough discard recipe, fluffy lemon poppy seed muffins, homemade lemon muffins, lemon poppy seed muffins, quick sourdough muffins, sourdough discard muffins, sourdough muffins recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins

Ingredients

  • ½ cup sourdough starter discard 120 g
  • ½ cup milk 120 ml
  • ⅓ cup butter, melted 75 g
  • 2 large eggs
  • ¾ cup granulated sugar 150 g
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour 180 g
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds

Optional Lemon Glaze

  • 1 cup 120 g powdered sugar
  • 1-2 tbsp fresh lemon juice
  • ½ teaspoon lemon zest

Instructions

  • Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together sourdough discard, milk, melted butter, eggs, sugar, lemon zest, lemon juice, and vanilla until smooth.
    ½ cup sourdough starter discard, ½ cup milk, ⅓ cup butter, melted, 2 large eggs, ¾ cup granulated sugar, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
  • Add flour, baking powder, baking soda, salt, and poppy seeds. Stir gently until just combined. Do not overmix.
    1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon poppy seeds
  • Divide batter evenly into muffin cups, filling about 3/4 full.
  • Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Optional Lemon Glaze
  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice
  • Optional: extra lemon zest
Whisk until smooth and drizzle over cooled muffins.
Notes:
  • Do not overmix the batter for light, fluffy muffins.
  • Fresh lemon zest gives the strongest flavor.
  • Muffins freeze well for up to 2 months.
  • Store in an airtight container at room temperature for 2–3 days.