Sourdough Lemon Poppyseed Muffins

Tangy Sourdough Lemon Poppyseed Muffins with a crunchy crumble! A delightful twist on a classic, perfect for a cozy morning.

Prep Time20

Cook Time40

Course: Bread, Breakfast, Brunch, Dessert, Snack

Keyword: sourdough discard recipe

Servings: 12 muffins

In a small bowl, combine 80g. all-purpose flour, 115g. granulated sugar, and 43g. of melted salted butter. Stir together until it forms a crumble mixture. Set to the side.

Preheat the oven to 425° and line a 12-cup Muffin tin with liners.
In a small bowl, combine 270g. all-purpose flour, 10g. baking powder, and 3 g. baking soda, set to the side.
In your Kitchenaid mixer fitted with the paddle attachment, add the 113g. softened butter, and 150g of granulated sugar and mix on medium-high speed until light and fluffy.
Next, add in the room temperature eggs and whip again on medium speed until incorporated and the mixture is a pale yellow.
After this, measure 4g. of vanilla and 3g. salt, 14g. poppyseeds,18g. of lemon zest, 100g. of lemon juice, 130g. sourdough discard, and 170g. buttermilk. Mix until thoroughly combined.
Add the dry ingredients to the mixer and mix just until combined, do not overmix.

Pour the batter into a large Ziplock bag and cut off one of the corners. Use the bag to pipe the muffin batter, filling each muffin liner to the top.
Sprinkle the top of each muffin with the previously prepared crumble.
Place the muffin tin in the oven on the middle rack and bake at 425° for 5 minutes, then turn the oven temperature down to 350° and continue baking the muffins for another 25-35 minutes. The muffins are done when the center has risen, they're a light golden brown and a toothpick inserted into the center comes out clean.
Once they are finished baking, remove them from the oven and allow them to cool in the muffin tin for 5-10 minutes. Then, remove them from the tin and let them cool on a cooling rack. Brew yourself a cup of Earl Grey tea and enjoy a delicious snack!