Sourdough Discard Lemon Poppy Seed Muffins – Bright, Tender, and Easy

These muffins are the kind of sunny bake that makes a kitchen feel warm and welcoming. They’re soft, lemony, and speckled with poppy seeds for a little crunch. The sourdough discard adds a gentle tang and extra moisture, without making the process complicated.

If you’ve got a jar of discard waiting in the fridge, this is a great way to turn it into something special. Simple to mix, quick to bake, and perfect for breakfast or an afternoon treat.

Why This Recipe Works

Sourdough discard brings subtle tang and extra tenderness, helping keep the muffins moist for days. The lemon zest and juice deliver bright flavor without being harsh, balanced by just enough sugar.

Using oil instead of butter makes the crumb soft and moist, even when chilled. A splash of milk or yogurt provides structure and a delicate crumb. Finally, the two-step mixing method (wet and dry separate, then combine) avoids overmixing and keeps the texture light.

Shopping List

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Fine salt
• Poppy seeds
• Lemon zest (from 1–2 lemons)
• Lemon juice (fresh)
• Sourdough discard (100% hydration is typical, but any discard works)
• Large eggs
• Neutral oil (canola, sunflower, or light olive oil)
• Milk or plain yogurt
• Vanilla extract
• Optional: Turbinado sugar for topping, powdered sugar for glaze

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C).

   Line a 12-cup muffin tin with paper liners or lightly grease each well.

2. Zest first: On a clean lemon, use a microplane to zest directly into your sugar bowl. Rub the zest into the sugar with your fingertips until fragrant. This releases oils and boosts lemon flavor.
3. Mix dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, the lemony sugar (about 3/4–1 cup), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1–1.5 tablespoons poppy seeds.
4. Mix wet ingredients: In a separate bowl, whisk 1 cup sourdough discard, 2 large eggs, 1/2 cup neutral oil, 1/2 cup milk or 2/3 cup plain yogurt, 2 teaspoons vanilla, and 2–3 tablespoons fresh lemon juice.
5. Combine carefully: Pour the wet ingredients into the dry.

   Stir gently with a spatula just until no dry streaks remain. The batter should be thick and slightly lumpy—avoid overmixing.

6. Portion: Divide the batter evenly among the muffin cups. If you like a bakery-style look, sprinkle tops with a little turbinado sugar.
7. Bake: Bake 16–20 minutes, until the tops spring back and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack.

   If you plan to glaze, allow them to cool completely first.

9. Optional lemon glaze: Whisk 1/2 cup powdered sugar with about 1–1.5 tablespoons lemon juice until smooth and drizzle over cooled muffins.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. The discard helps them stay moist.
• Refrigerator: Store up to 5 days. Warm briefly in the microwave or oven to refresh the crumb.
• Freezer: Wrap individually and freeze up to 3 months.

  Thaw at room temperature or reheat at 300°F (150°C) for 8–10 minutes.

• Glaze note: If glazing, let it set before storing to avoid sticking.

Benefits of This Recipe

• Great use for discard: Reduces waste and adds flavor and moisture.
• Quick and reliable: No stand mixer needed, and the batter comes together fast.
• Balanced flavor: Bright lemon without being sour, with a gentle tang from the starter.
• Flexible: Works with milk or yogurt, and adapts well to mix-ins or glazes.
• Freezer-friendly: Bake once, enjoy for weeks.

Common Mistakes to Avoid

• Overmixing the batter: This creates tough muffins. Stir just until combined.
• Skipping the lemon-sugar rub: It amplifies lemon flavor quickly and naturally.
• Using old baking powder: Flat muffins often come from expired leavening. Check dates.
• Overbaking: Dry muffins happen fast.

  Start checking at 16 minutes.

• Too much lemon juice: It can thin the batter and affect rise. Stick to the amounts listed unless adjusting flour.

Variations You Can Try

• Lemon-blueberry: Fold in 1 cup fresh blueberries (toss with 1 teaspoon flour to prevent sinking).
• Almond twist: Add 1/2 teaspoon almond extract and top with sliced almonds.
• Lemon-cranberry: Mix in 3/4 cup dried cranberries and a touch more lemon zest.
• Brown butter glaze: Whisk browned butter into powdered sugar and lemon juice for a nutty finish.
• Whole grain lift: Swap 1/2 cup of the all-purpose flour for white whole wheat flour.
• Lemon-lime: Use a mix of lemon and lime zest and juice for a citrus blend.

FAQ

Can I use active sourdough starter instead of discard?

Yes. Active starter works just like discard here since the lift comes from baking powder and baking soda.

Use the same amount and proceed as written.

What if my discard is very sour?

Very tangy discard is fine. If you’re sensitive to acidity, reduce the lemon juice by 1 tablespoon or add an extra tablespoon of sugar to balance.

Can I make these dairy-free?

Yes. Use a non-dairy milk (oat, almond, or soy) and keep the oil as written.

The texture remains tender and moist.

How do I get taller, domed muffin tops?

Fill cups a little higher (about 3/4 full) and start baking at 400°F (205°C) for 5 minutes, then reduce to 350°F (175°C) for 10–12 minutes. The initial heat jumpstarts the rise.

Do I need to rest the batter?

No rest is required. However, a short 10-minute rest can help hydrate the flour and yield a slightly more even crumb.

Can I reduce the sugar?

You can reduce by 2–3 tablespoons without hurting texture.

Keep in mind sugar also affects moisture and browning, so larger reductions may change the crumb.

How do I measure sourdough discard?

Stir your discard to even it out, then measure by volume in a measuring cup or by weight for precision. If your discard is very thick, add a splash more milk.

Final Thoughts

These Sourdough Discard Lemon Poppy Seed Muffins are bright, soft, and satisfying, with just the right hint of tang. They’re quick enough for a weekday bake, yet special enough to share.

Keep a jar of discard on hand, and you’ll never be far from a fresh, sunny batch. Simple steps, reliable results, and a flavor that always feels cheerful—what more could you want from a muffin?