Ingredients
Muffin Batter Ingredients
- 1 cup sourdough discard Room temperature for better mixing.
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil or melted butter
- 1/4 cup milk Buttermilk can be used for a tangy flavor.
- 2 tbsp lemon zest (from ~2 lemons) Adjust according to taste for more or less lemon flavor.
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour Can substitute with whole wheat flour for a denser muffin.
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds (about 18 g)
Method
Preparation
- Preheat the oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the sourdough discard, eggs, granulated sugar, oil (or melted butter), milk, lemon zest, lemon juice, and vanilla until smooth.
- In a separate bowl, sift (or whisk) the all-purpose flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir gently until just combined—don’t overmix. Fold in the poppy seeds.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle a little coarse sugar on top if using.
Baking
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 140mgFiber: 1gSugar: 8g
Notes
These muffins can be served slightly warm or at room temperature. Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.
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