Description
These Lemon Poppyseed Sourdough Muffins are moist, tangy, and bursting with fresh lemon flavor and crunchy poppyseeds. Made with sourdough starter for a subtle depth of flavor and a tender crumb, these muffins are perfect for breakfast or a delightful snack.
Ingredients
1 cup (240g) active sourdough starter, unfed
1/2 cup (120ml) whole milk
1/3 cup (80ml) vegetable oil
2 large eggs
3/4 cup (150g) granulated sugar
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
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). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together the active sourdough starter, whole milk, vegetable oil, eggs, granulated sugar, lemon zest, and fresh lemon juice 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; the batter should be slightly lumpy.
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 allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes