Can you ever have enough Sourdough Discard Recipes on hand?

I don’t think so – especially when they’re as tasty and easy as this recipe for Sourdough Lemon Poppyseed Muffins!

You might think I’m crazy, but I actually prefer a good muffin to a cupcake any day of the week. It seems that in cupcakes (unless they’re really good cupcakes), all the flavor tends to be in the frosting, and the cake itself leaves something to be desired. A muffin though… muffins are flavor throughout!

I’m also a big fan of lemon-flavored anything! And with the zest and juice of three lemons, these Sourdough Lemon Poppyseed Muffins are packed full of zesty goodness! These muffins are actually a spinoff of the most popular post on my blog right now, which is my recipe for Sourdough Blueberry Lemon Muffins!

Alright, let’s get started.

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Why Sourdough Discard Enhances Lemon Poppyseed Muffins

Sourdough discard, often overlooked, is a gem in baking, particularly in recipes like these muffins. Adding sourdough discard does more than just help use up a byproduct of sourdough baking; it introduces a complex, tangy flavor that complements the bright zestiness of the lemon. The natural fermentation of the discard adds depth and a slightly tangy counterpoint to the sweetness of the muffin, making each bite more interesting and satisfying.

Moreover, the acidity in the sourdough discard can help tenderize the gluten in the flour, resulting in a softer, more tender crumb. This subtle interaction enhances the mouthfeel, making the muffins not just tasty but also wonderfully textured.

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The Role of Buttermilk over Regular Milk

You might wonder why I would choose buttermilk in a recipe that already includes an acidic component like sourdough discard. The answer lies in the enhanced richness and improved texture that buttermilk offers. Despite both the discard and buttermilk being acidic, they each play unique roles.

Buttermilk, with its thicker consistency and higher acidity compared to regular milk, further tenderizes the dough, ensuring that your muffins are moist and fluffy. It also helps in better activating the leavening agents, leading to a better rise. The slight tang of buttermilk enhances the overall flavor profile, pairing beautifully with the citrus notes of lemon and creating a layered taste experience.

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The Importance of Using Both Baking Powder and Baking Soda

In baking, achieving the perfect rise is crucial, and this is where the combination of baking powder and baking soda comes into play. Baking soda, a base, reacts with the acids in the recipe (from the sourdough discard and buttermilk) to create carbon dioxide bubbles, which help the muffin rise. However, baking soda alone can sometimes leave a recipe tasting a bit too alkaline or can exhaust its leavening power before baking is complete.

This is why I also include baking powder, which contains both an acid and a base. It provides a second, “double-acting” rise that occurs once exposed to the heat of the oven. This ensures that the muffins continue to rise during baking, leading to a lighter, airier texture. The dual use of these leavening agents guarantees that our muffins are not just well-risen but also have the perfect crumb texture that makes them a joy to eat.

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Speaking of Rising…

Two tips on getting a perfectly domed, well-risen muffin top (the only kind of muffin top we desire on this blog lol)

Tip One: In the recipe, you preheat the oven to 425° initially. This ensures that when the muffins first bake, they get 5 minutes of intense heat. According to Sally’s Baking Addiction, “This initial burst of heat lifts the muffin straight up, creating a solid dome. Baking at a lower temperature for the rest of the time cooks the center of the muffin.”

Tip Two: I only use these taller parchment paper tulip liners for cupcakes and muffins anymore. These liners give the batter more vertical room to grow and they keep the muffin dome from exploding outward, fusing together with the other muffins, or making a mess in your oven. This leads me to tip number three, even though I said there would only be two, lol.

Tip Three: This cupcake batter is thick and because of the sourdough, baking powder, baking soda, and all the acidic ingredients, it will start “rising” right after you’re done mixing it. It’s going to look almost puffy or bubbly. It’s ok that it’s thick, it doesn’t need any more liquid or to be thinned out. Also, this is a lot of batter. If you don’t have the taller tulip liners, you may want to fill the muffin tins at 1/2 – 3/4 of the way full so they don’t grow over the sides or into one another. You will end up with 15-ish muffins instead of 12.

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There ya go!

I think these little Sourdough Lemon Poppyseed muffins are divine. They are definitely one of my new favorite sourdough discard recipes!

I would love to hear from you if you make them! Leave me a comment below and let me know how it goes! Thanks for reading!

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