Lemon Poppyseed Sourdough Muffins
Light and fluffy lemon poppyseed muffins made with tangy sourdough starter, perfect for a bright and flavorful breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 cup (240g) active sourdough starter, unfed
1/2 cup (120ml) whole milk
2 large eggs
1/2 cup (100g) granulated sugar
1/4 cup (60ml) vegetable oil
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups (250g) 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) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the sourdough starter, whole milk, eggs, granulated sugar, vegetable oil, lemon zest, lemon juice, and vanilla extract 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, stirring gently until just combined. Do not overmix.
Fold in the poppy seeds evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.