My first sourdough discard bake!
Tried this sourdough discard lemon poppyseed muffin recipe and it did not disappoint! The lemon flavor was mild but you can always adjust the amount of lemon to your liking. 🍋
I got the recipe from breadandbasil.nyc 🫶🏻
NGREDIENTS
1 1/2 cups (200 g) all purpose flour
¾ cup (150 g) granulated sugar, plus additional for topping (see below)
1 ½ tablespoons (14 g) poppy seeds
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (270 g) unfed sourdough discard, stirred down
½ cup (90 g) vegetable oil
2 large (100 g) eggs
Zest of two lemons (16 g), plus additional for topping (see below)
Juice of one lemon (30 g)
½ teaspoon lemon extract (optional)
For the topping:
¼ cup (50 g) granulated sugar
Zest of one lemon (8 g)
INSTRUCTIONS
Preheat the oven to 425°F. Prepare muffin tin (6 large cups or 12 standard cups) with paper liners, or grease and lightly flour pan.
If using topping, combine ¼ cup granulated sugar and lemon zest in a small bowl. Set aside.
In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a medium bowl or liquid measuring cup, whisk sourdough discard, vegetable oil, eggs, lemon juice, lemon zest, and lemon extract until well blended. Pour wet ingredients into dry ingredients and stir gently until no dry streaks remain. Some lumps may be present.
Fill each muffin cup ¾ of the way. Sprinkle topping evenly over batter.
Bake at 425°F for 5 minutes. Reduce the oven temperature to 350°F and continue to bake until a toothpick inserted in the center of a muffin comes out clean and tops are lightly brown, 15-18 minutes more. Note: because these are dairy-free, they will not brown as much as traditional muffins, so be sure to check towards the earlier end of the baking time.
Cool in the pan on a wire rack for 5 minutes, then remove muffins from the pan and cool completely.
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Sourdough discard is a fantastic way to utilize leftover starter without wasting it, and these muffins are a lovely result of that concept. By opting for lemon and poppy seeds, you're creating a fresh and zesty flavor profile that's deliciously satisfying. The muffins are dairy-free and easy to bake, making them a perfect option for various dietary needs. To elevate your baking, consider adding a glaze made from lemon juice and powdered sugar on top of your cooled muffins for extra sweetness and tartness. You can also experiment with other ingredients, such as blueberries or a dash of vanilla, to complement the lemon flavor. Adjusting the amount of lemon juice and zest can help to personalize the taste according to your preference. Not only are these muffins delicious, but baking with sourdough discard helps reduce food waste, making them an environmentally friendly choice. Enjoy these muffins fresh, or store them in an airtight container for a quick breakfast option throughout the week. They pair beautifully with tea or coffee, making them a great inclusion for brunch or afternoon snacks! Remember, baking is an art, and each recipe invites creativity. Feel free to play around with the ingredients and measurements. Happy baking!
