Sourdough Discard Lemon Poppyseed Muffins (Standard & Mini)

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These Sourdough Discard Lemon Poppyseed Muffins (standard or mini sized) are sunshine in a wrapper — soft, tender, and delicately sweet with just the right lemony tang. Whether you're hosting brunch, packing for a cabin weekend, or setting up your farmers market table, they deliver comfort and elegance in every bite.

Perfect for book clubs and slow mornings, they pair beautifully with coffee or tea! The sourdough discard adds depth without overpowering, and the cold ferment option makes them even more moist and flavorful.

Author: The Honey Buckle

Prep Time: 15-20 minutes Cold Ferment (optional) : Up to 16 hours

Cook Time: 12-23 minutes (depending on muffin size)

Total Time: ~40 minutes (without cold ferment)

Nutrition Information (per muffin, makes 12 standard muffins or 48 mini muffins): Standard Muffin - Calories: 255 | Protein: 3.9g | Fat: 12.8g | Carbohydrates: 33.5g | Sugar: 20g Mini Muffin - Calories: 65 | Protein: 1g | Fat: 3.2g | Carbohydrates: 8.4g | Sugar: 5g

🧁 Ingredients for Sourdough Discard Lemon Poppyseed Muffins (Standard & Mini)

• 250g all-purpose flour

• 15g poppy seeds (1.5 tbsp)

• 2 tsp baking powder (8g)

• ¼ tsp baking soda (1.5g)

• ½ tsp salt (3g)

• 200g granulated sugar

• 6g lemon zest (2 tbsp)

• 75g melted butter

• 55g coconut oil

• 30g honey

• 30g lemon juice

• 100g sourdough discard

• 180g whole milk

• 100g eggs (2 large)

• 5g vanilla extract (1 tsp)

  
  

🥣 Instructions

1. Dry Mix   In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

2. Lemon Sugar Base   In a large bowl, combine sugar and lemon zest. Rub them together with your fingertips until the oils release and the sugar becomes fragrant.

3. Wet Ingredients   Add melted butter, coconut oil, lemon juice, honey, eggs, sourdough discard, milk, and vanilla to the lemon sugar. Whisk until smooth and fully combined.

4. Combine   Add the dry flour mixture to the wet ingredients. Stir gently until just incorporated — don’t overmix.

5. Ferment or Bake   You can bake immediately or cold ferment overnight:

• Cold Ferment: Cover tightly and refrigerate for up to 16 hours. This enhances moisture and flavor, and thickens the batter for a plush crumb.

  
  

🔥 Oven Prep & Baking

For Standard Muffins (12 count):

• Preheat oven to 425°F (218°C)

• Line or grease muffin tins.

• Bake at 425°F for 5 minutes, then reduce heat to 350°F (177°C) and bake for 16–18 minutes, until golden and a toothpick comes out clean.

For Mini Muffins (approx. 48):

• Preheat oven to 375°F (190°C)

• Line or grease muffin tins.

• Bake for 12–14 minutes, until edges are golden and centers are set.

  
  

🍋 Optional Lemon Glaze

Whisk together:

• 90g powdered sugar

• 22g fresh lemon juice (1½ tbsp)

Drizzle over cooled muffins for a glossy, tangy finish.