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Sourdough Discard Poppyseed Muffins

Print Recipe
Prep Time:10 minutes
Cook Time:14 minutes
Course: Bread
Cuisine: American
Keyword: blueberry muffin, poppyseed, sourdough

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.