Close-up of sourdough lemon poppy seed muffins on a white plate with fresh lemon slices and a light lemon glaze, poppy seeds visible, cozy kitchen background
Sourdough Lemon Poppy Seed Muffins are the kind of sunny bake that makes your whole kitchen smell like a fresh lemon grove. These muffins are soft, tender, and dotted with poppy seeds for that classic little crunch. Thanks to sourdough starter discard, you get a gentle tang that makes the lemon flavor pop even more. Perfect for busy mornings, brunch spreads, or a sweet afternoon pick-me-up.
Introduction
If you love lemon treats, Sourdough Lemon Poppy Seed Muffins are about to become your new go-to. They taste like your favorite bakery muffin, but you can make them right at home with simple pantry staples.
The best part? The sourdough discard adds depth without making the muffins taste sour. It’s a small “secret” that gives you a fluffier texture and a more interesting flavor—better than store-bought, trust me.
Make a batch once, and you’ll see why these Sourdough Lemon Poppy Seed Muffins are a reader-favorite style of easy weeknight baking (yes, muffins count).
Why You’ll Love This Sourdough Lemon Poppy Seed Muffins
- Ultimate bright-and-cozy bite: Lemon zest and juice bring big fresh flavor without being too sharp.
- Great use for discard: An easy sourdough discard recipe that feels special, not wasteful.
- Tender crumb every time: Yogurt and butter keep the muffins soft for days.
- Quick to make: Simple mixing method, no fancy tools, and ready fast.
- Brunch-friendly: Perfect with coffee, fruit, and a little extra glaze on top.
- Freezer-friendly: Bake now, stash later for easy breakfasts.
Ingredients for Sourdough Lemon Poppy Seed Muffins
Muffins
- All-purpose flour (2 cups): The base for a fluffy muffin; swap up to 1/2 cup with whole wheat flour for a heartier bite.
- Granulated sugar (3/4 cup): Sweetens and helps the tops brown; swap with light brown sugar for a warmer flavor.
- Baking powder (2 tsp): Gives lift fast; make sure it’s fresh for tall muffins.
- Baking soda (1/2 tsp): Works with lemon and starter for extra rise.
- Fine salt (1/2 tsp): Balances sweetness and sharp lemon.
- Poppy seeds (2 tbsp): Adds classic crunch; swap with chia seeds if you must, but poppy is best here.
- Lemon zest (2 tbsp): Most of the lemon flavor lives in the zest—don’t skip it.
- Lemon juice (1/4 cup): Brightens the batter; bottled works, but fresh tastes cleaner.
- Sourdough starter discard (1 cup): Adds moisture and gentle tang; active starter works too.
- Plain Greek yogurt or sour cream (1/2 cup): Makes the crumb tender; buttermilk works in a pinch.
- Large eggs (2): Structure and richness; room temp mixes easier.
- Unsalted butter, melted and cooled (1/2 cup): Flavor and softness; neutral oil works for an even softer muffin.
- Vanilla extract (1 tsp): Rounds out the lemon.
Simple Lemon Glaze
- Powdered sugar (1 cup): For a smooth drizzle.
- Lemon juice (2–3 tbsp): Start small and thin as needed.
- Pinch of salt: Makes the glaze taste less flat.
How to Make Sourdough Lemon Poppy Seed Muffins
- 1. Prep: Heat your oven to 400°F. Line a 12-cup muffin pan with liners or lightly grease it. Zest and juice your lemons so it’s ready to go.
- 2. Whisk dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until the zest is evenly spread (no clumps).
- 3. Mix wet ingredients: In a second bowl, whisk sourdough discard, yogurt, eggs, melted butter, lemon juice, and vanilla until smooth. If your discard is thick, whisk a little longer until it loosens.
- 4. Combine gently: Pour wet into dry and fold just until no dry flour pockets remain. The batter should look thick and a little lumpy—overmixing makes tough muffins.
- 5. Fill and bake: Divide batter evenly (about 3/4 full). Bake 16–20 minutes, until the tops are lightly golden and a toothpick comes out with a few moist crumbs.
- 6. Cool: Let muffins cool in the pan 5 minutes, then move to a rack. Glaze sticks best when muffins are barely warm, not hot.
- 7. Glaze: Whisk powdered sugar, lemon juice, and salt until smooth. Drizzle over muffins. If it looks too thick, add lemon juice 1 teaspoon at a time until it ribbons off the spoon.
Tips for Perfect Sourdough Lemon Poppy Seed Muffins
- Use lots of zest: Zest first, then juice—zesting a cut lemon is a mess.
- Don’t overmix: Fold just until combined to keep the crumb tender.
- Fill evenly: Even portions = even bake; a scoop makes this fast.
- Cool before glazing: Too-hot muffins melt the glaze right off.
- Want taller tops: Start at 400°F for good lift; don’t open the oven early.
Variations & Substitutions
- Blueberry version: Fold in 1 cup fresh or frozen blueberries (toss in 1 tbsp flour first).
- Extra lemon: Add 1/2 tsp lemon extract for a bolder lemon punch.
- Lighter dairy: Use plain yogurt instead of sour cream.
- Gluten-free: Use a 1:1 gluten-free baking blend (results vary, but it works for many readers).
- Mini muffins: Bake at 375°F for 10–12 minutes.
- No glaze: Roll warm tops in a little lemon sugar for a quick finish.
Storing & Reheating
Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For the softest texture, warm a muffin for 10–15 seconds in the microwave.
To freeze, wrap each muffin and place in a freezer bag for up to 2 months. Thaw at room temp or warm gently.
Serving Suggestions & Pairings
- Hot coffee or tea (especially Earl Grey or chamomile)
- Fresh berries and yogurt for an easy breakfast plate
- Scrambled eggs for a balanced brunch
- A simple fruit salad for a bright side
- Pack as a lunchbox treat or snack
Reader Review: “Made these with my sourdough discard and they disappeared in one morning. The lemon glaze took them over the top!”
If you bake these Sourdough Lemon Poppy Seed Muffins, leave a rating and tell me how you made them your own. Did you go extra lemony, or add blueberries?