Sourdough Lemon Poppy Seed Muffins (Easy, Bright, Best Ever)

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Sourdough lemon poppy seed muffins with glaze and lemon zest on a cooling rack

Sourdough lemon poppy seed muffins are tender, sunny, and lightly tangy, with that classic lemon flavor and tiny poppy seed crunch. They’re an easy sourdough discard recipe that feels bakery-worthy with almost no effort.

Introduction

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The biggest flavor booster here is rubbing lemon zest into the sugar. It releases lemon oils, so your muffins smell like a fresh lemony bakery.

These sourdough lemon poppy seed muffins are perfect for brunch, snacks, and make-ahead breakfasts. Add the glaze if you want that coffee shop vibe.

Why You’ll Love These Sourdough Lemon Poppy Seed Muffins

  • Bright lemon flavor: Zest + juice makes them taste fresh.
  • Uses sourdough discard: A tasty way to use starter.
  • Tender crumb: Simple mixing, no mixer needed.
  • Glaze option: Makes them feel extra special.
  • Freezer-friendly: Easy meal prep muffins.

Ingredients for Sourdough Lemon Poppy Seed Muffins

Ingredients for sourdough lemon poppy seed muffins including lemons, poppy seeds, flour, and sourdough discard
Fresh lemon and poppy seeds make these sourdough discard muffins shine

Muffins

  • All-purpose flour (2 cups): Structure.
  • Granulated sugar (3/4 cup): Sweetness.
  • Baking powder (2 teaspoons): Lift.
  • Baking soda (1/2 teaspoon): Helps rise and browning.
  • Salt (1/2 teaspoon): Balance.
  • Poppy seeds (2 tablespoons): Crunch and classic look.
  • Sourdough discard (1 cup): Tender texture and tang.
  • Milk (1/2 cup): Smooth batter.
  • Eggs (2 large): Structure.
  • Unsalted butter (1/2 cup, melted): Richness.
  • Vanilla extract (1 teaspoon): Warm flavor.
  • Lemon zest (from 2 lemons): Big lemon flavor.
  • Lemon juice (2 tablespoons): Brightness.

Simple Glaze (Optional)

  • Powdered sugar (1 cup)
  • Lemon juice (1–2 tablespoons)
  • Pinch of salt

How to Make Sourdough Lemon Poppy Seed Muffins

Four-panel collage showing zesting sugar, mixing batter, baking muffins, and glazing lemon poppy seed muffins
Zest the sugar, mix the batter, bake, and drizzle with glaze

Prep Time: 15 minutes

Bake Time: 18–22 minutes

Servings: 12 muffins

  • 1. Preheat oven to 400°F and line a muffin tin.
  • 2. Rub lemon zest into sugar in a large bowl until fragrant.
  • 3. Whisk flour, baking powder, baking soda, salt, and poppy seeds into the sugar.
  • 4. Whisk discard, milk, eggs, melted butter, vanilla, and lemon juice in a second bowl.
  • 5. Stir wet into dry just until combined.
  • 6. Bake 18–22 minutes until lightly golden and set.
  • 7. Glaze cooled muffins if desired.

Reader Review: “So lemony and tender! The sourdough discard makes them extra soft and the glaze is perfect.”

Tips for Perfect Sourdough Lemon Poppy Seed Muffins

  • Zest into sugar: Stronger lemon flavor.
  • Don’t overmix: Keeps muffins tender.
  • Glaze when cool: Prevents melting.

Variations & Substitutions

  • Blueberry add-in: Fold in 1 cup blueberries.
  • Orange poppy seed: Swap lemon for orange.
  • Sugar top: Skip glaze and sprinkle coarse sugar before baking.

Storing & Reheating

  • Fridge: 3–5 days.
  • Freezer: Up to 2 months.
  • Reheat: Warm gently at 325°F.

Serving Suggestions

  • Coffee or tea
  • Fresh berries
  • Yogurt on the side

If you bake these sourdough lemon poppy seed muffins, leave a rating and tell me if you glazed them or kept them simple.

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