Lemon Poppyseed Sourdough Muffins
Delightfully tangy and moist lemon poppyseed muffins made with tangy sourdough starter, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 cup active sourdough starter (100% hydration, unfed)
1/2 cup whole milk, room temperature
1/3 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
2 large eggs, room temperature
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together the active sourdough starter, whole milk, granulated sugar, melted butter, eggs, lemon zest, and lemon juice until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Fold in the poppy seeds evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.