Sourdough Lemon Poppy Seed Muffins

Sourdough Lemon Poppy Seed Muffins

from farmhouseonboone.com
750 min
12 servings

Tangy and zesty sourdough lemon poppy seed muffins bursting with fresh lemon flavor and a hint of nutty sweetness from the poppyseeds.

Ingredients

  • 2 cups all purpose flour (280 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons poppy seeds
  • 1 cup sugar (200 grams)
  • 1/2 teaspoon salt (2 grams)
  • 1/2 cup sourdough discard (142 grams)
  • 1 cup milk (236 grams)
  • 1/2 cup unsalted butter (melted (120 grams))
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  • 1 cup powdered sugar (113 grams)
  • 2 tablespoons fresh lemon juice

Directions

  1. 1

    Preheat your oven to 400 F and prepare your muffin tins. You can either use paper liners, or grease them with cooking spray or coconut oil rubbed inside each tin.

  2. 2

    This is what I typically do, and the muffins in the photos were made this way with a 12 hour ferment.

  3. 3

    I am comfortable allowing the milk to sit out for a lengthy period of time, but this is milk from our farm that we trust. Use discretion here. If you prefer to ferment in the refrigerator, you can mix up the entire batter with all of the ingredients from the original instructions, and put it covered in the fridge for 12 hours or up to 2 days