Description
Discover the delightful tang of sourdough combined with the refreshing zest of lemon and the subtle crunch of poppy seeds in these must-try muffins. Perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, combine the sourdough discard, milk, melted butter, eggs, lemon juice, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
- Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- If using the optional glaze, mix the powdered sugar and lemon juice until smooth. Once the muffins have cooled slightly, drizzle the glaze over the tops.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 250 per serving
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg