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Lemon Poppy Seed Sourdough Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Author: Amy
US Customary - Metric

Equipment

  • Muffin tin
  • Mixing Bowls
  • Measuring cups/spoons
  • Spatula

Ingredients

Wet Ingredients

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5 g) fine sea salt
  • 1 ½ tablespoons poppy seeds

Lemon Glaze

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (30 g) lemon juice
  • 1 tablespoon (15 g) melted butter

Instructions

  • Prepare: Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease.
  • Dry ingredients: Whisk the flour, salt, baking powder, baking soda and poppy seeds together in a bowl and set aside.
  • Wet ingredients: Add the room temperature butter and sugar to a mixing bowl and use an electric hand mixer to cream the butter and sugar together. Add the egg, sourdough discard, milk, ricotta, lemon zest and vanilla extract and mix until smooth.
  • Combine: Add the wet ingredients to the dry ingredients and mix with the spatula until just combined making sure not to over-mix. The batter will be thick. After mixing, either allow the batter to rest for 30 minutes before baking or, place the batter in the fridge to ferment overnight. (See notes.)
  • Bake: Divide the batter evenly into the 12 liners. If the batter has been chilling in the fridge, it will be stiff. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack and cool completely before glazing.
  • Glaze: Mix the powdered sugar, lemon juice and butter in a small bowl until smooth. It will take a minute of stirring for the butter to incorporate. Drizzle over the muffins or dip the top of each muffin into the glaze.
    Lemon poppy seed sourdough muffins with glaze.
Nutrition Facts
Lemon Poppy Seed Sourdough Muffins
Amount Per Serving (1 muffin)
Calories 295 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 47mg16%
Sodium 271mg12%
Potassium 149mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 22g24%
Protein 6g12%
Vitamin A 366IU7%
Vitamin C 1mg1%
Calcium 114mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • Chilled batter will be stiff. There is no need to bring it to room temperature before baking. Check the muffins around the 22 minute mark and bake longer if needed. My muffins took 25 minutes to bake from a chilled batter.
  • Store in an airtight at room temperature for 3 days. Muffins can also be wrapped in plastic wrap and frozen in an airtight container for up to 3 months.