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2 Sourdough Discard Lemon Poppyseed Muffins, one cut in the middle with a hardboiled egg inside.

Sourdough Discard Lemon Poppyseed Muffins

Sourdough discard lemon poppyseed muffins are a bright, tangy twist on a classic bakery staple. They are the perfect way to use up "discard"—the portion of sourdough starter removed during feeding—to reduce waste while adding depth to your baking.
Prep Time 20 minutes
Cook Time 25 minutes
Serving Size 12 muffins

Equipment

  • muffin tin
  • Stand mixer

Ingredients

  • 2½ cups all purpose flour
  • ¾ cup sugar
  • 2 TBSP poppy seeds
  • 1 TBSP baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cup plain whole milk yogurt (or vanilla flavored)
  • 2 TBSP fresh lemon juice
  • 1 zest of lemon
  • 2 eggs
  • 8 TBSP butter

Instructions

  • Combine together the dry ingredients in one bowl, ensure they are completely mixed.
  • In a different bowl, combine the wet ingredients. Add wet ingredients to the dry ingredients and mix until there are no streaks of flour (don't over combine these, it will make the muffins hard)
  • Grease a muffin tin or add muffin cups, add the batter to the muffin trays
  • Optional: Add a hardboiled egg to the muffins, ensure they are completely covered with batter. This adds 6-7g of protein per muffin!
  • Bake in a preheated oven at 375℉ for 22-25 minutes.
  • Let cool and enjoy! You can make a lemon glaze with leftover lemon juice and sugar to coat the top.