This recipe for sourdough discard poppyseed muffins I adapted from my grandma’s sourdough blueberry muffin recipe! I love all things sourdough and these muffins are to die for. They can be made all in one bowl for an easy clean up! If you wanted to make these muffins a bit sweeter, you could whip up a glaze of powdered sugar and milk to drizzle on top! I hope you enjoy these muffins, I know I did!
Ingredients you will need
Recipe Tips & Tricks
Sourdough starter! If you do not have a sourdough starter, you can make your own! I followed King Arthur Flour’s guide to make my own starter! If you want to buy a sourdough starter, I have heard great things about this one!
Reusable muffin liners! I bought reusable muffin liners probably a year ago, and I am never going back to paper liners! Not only are they good for the environment, but they are also so easy to use and clean! They are made of silicone, the same as the silicone baking mats, and the muffins cook perfectly and also pop right out of the liners so easily!
If you do not want to buy reusable muffin liners, then you could invest in a good-quality muffin pan. This recipe made about 18 muffins, and I only had 12 liners, but my husband bought me a nice Nordic Ware muffin tin for Christmas, and let me tell you, those muffins did NOT STICK AT ALL, and I didn’t even spray the pan. So if you are not the muffin-liner kind of person, a good quality muffin pan is worth every penny.
How to make Sourdough Discard Poppyseed Muffins
This recipe is so simple to make, all you do is add all the ingredients into a bowl in order they are listed, and mix until incorporated! Make sure you do not over-mix the batter, otherwise the muffins will get peaks! They are delicious to eat right out of the oven with a little butter on top!
Sourdough Discard Poppyseed Muffins
Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup sourdough discard
- 3/4 cup milk
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 4 tablespoons butter (melted and cooled)
- 3/4 cup sugar
- 2 Tbs Poppyseeds
- Zest of one lemon
Instructions
- Preheat oven to 400°
- In a large bowl, mix together the sourdough discard, sugar, melted butter, milk, egg, lemon zest, and vanilla extract until everything is fully combined.
- Then fold in the flour, baking powder, baking soda, salt, and poppy seeds. Be sure to fold in the batter, not overmixinng.
- Scoop into muffin tins that are lined or greased. Optional to sprinkle raw sugar onto the tops before they bake.
- Bake for 13-15 minutes.
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