Sourdough Lemon Poppy Seed Muffins – Easy, Bright, and Bakery-Style

If you’re craving something bright and cozy, these Sourdough Lemon Poppy Seed Muffins are for you. You get that fresh lemon pop, a gentle tang from sourdough discard, and the cutest little crunch from poppy seeds. They bake up fluffy with golden edges, then a quick lemon glaze takes them over the top. This is the kind of easy weekend treat that also totally works as an easy weeknight dessert.

Introduction

Some mornings just call for something sweet, sunny, and homemade. These Sourdough Lemon Poppy Seed Muffins feel like a little bakery moment—without the bakery price tag. My family always goes back for seconds, and if you bring them to a brunch, someone will ask for the recipe. (Trust me.)

The secret is sourdough discard. It adds a subtle tang and helps keep the muffins tender. Pair that with real lemon juice and zest, and you get big flavor that tastes fresh, not fake. You’ll love how quick these Sourdough Lemon Poppy Seed Muffins come together—mix, scoop, bake, glaze.

Why You’ll Love This Sourdough Lemon Poppy Seed Muffins

• Ultimate comfort food: Soft, fluffy muffins with bright lemon flavor that feels cozy and cheerful.
• Better than bakery: Fresh lemon and a simple glaze make these taste like a special treat at home.
• Great way to use discard: A smart, tasty sourdough discard recipe that wastes nothing.
• Quick mix-and-bake: No fancy steps—just bowls, a whisk, and about 20 minutes in the oven.
• Perfect for sharing: Ideal for brunch, lunchboxes, or a “just because” snack.

Ingredients for Sourdough Lemon Poppy Seed Muffins

Muffins

• All-purpose flour (2 cups): Gives the muffins structure. Substitute bread flour for a slightly chewier bite.
• Baking powder (2 teaspoons): Main lift for tall, fluffy tops.
• Baking soda (1/2 teaspoon): Helps balance the acidity from the sourdough discard and lemon.
• Poppy seeds (2 tablespoons): Adds that classic nutty crunch. You can swap in chia seeds in a pinch.
• Granulated sugar (1 cup): Sweetens and keeps the crumb soft. Light brown sugar also works for a warmer flavor.
• Salt (1/2 teaspoon): Makes the lemon taste brighter.
• Sourdough discard (1/2 cup): Adds gentle tang and moisture. Cold discard is fine.
• Milk (1 cup): Makes the batter scoopable and tender. Use buttermilk for extra richness.
• Unsalted butter, melted (1/2 cup): Adds buttery flavor and keeps the muffins moist. Neutral oil works if you’re out of butter.
• Large eggs (2): Bind everything and add lift.
• Fresh lemon juice (1 tablespoon): Bright, fresh flavor. Bottled works, but fresh tastes best.
• Lemon zest (1 tablespoon): Big lemon aroma without extra liquid (don’t skip if you can!).
• Vanilla extract (1 teaspoon): Rounds out the lemon so it tastes like a bakery-style muffin.

Lemon Glaze

• Powdered sugar (1 cup): Creates that smooth, sweet drizzle.
• Fresh lemon juice (2 tablespoons): Brings the glaze to life.
• Pinch of salt (optional): Keeps the glaze from tasting flat.

How to Make Sourdough Lemon Poppy Seed Muffins

• 1. Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners (or grease well). This higher heat helps you get those nice domed tops.
• 2. Whisk the dry ingredients in a large bowl: flour, baking powder, baking soda, poppy seeds, sugar, and salt, until everything looks evenly mixed.
• 3. Whisk the wet ingredients in a medium bowl: sourdough discard, milk, melted butter, eggs, lemon juice, lemon zest, and vanilla until smooth. If your discard is lumpy, whisk a little longer until it loosens up.
• 4. Fold the wet into the dry just until you don’t see dry flour. Don’t overmix—stop as soon as the batter comes together. Overmixing makes muffins tough.
• 5. Scoop the batter into the muffin cups, filling each about 3/4 full. If you want extra-tall muffins, you can fill a touch higher.
• 6. Bake for 18–22 minutes, until the tops look set and the edges are lightly golden. A toothpick should come out clean or with a few moist crumbs.
• 7. Cool in the pan for 5 minutes, then move the muffins to a wire rack. Glaze sticks best once they’re mostly cool (so it doesn’t melt right off).
• 8. Glaze by whisking powdered sugar and lemon juice until smooth. If it looks too thick, add 1 teaspoon more lemon juice at a time. Drizzle over the muffins and let it set for 10 minutes.

Optional: Long-Ferment Version (More Sourdough Flavor)

• The night before, mix 2 cups flour + 1 cup milk + 1/2 cup sourdough discard in a bowl. Cover and let sit at room temperature 8–12 hours.
• The next day, whisk in the remaining ingredients (sugar, poppy seeds, salt, baking powder, baking soda, melted butter, eggs, lemon juice, lemon zest, vanilla), then bake as written.

Tips for Perfect Sourdough Lemon Poppy Seed Muffins

• Don’t overmix: Stir just until combined for a soft, fluffy crumb.
• Use real lemon: Fresh juice and zest make the flavor pop without tasting artificial.
• Fill evenly: A cookie scoop helps you get muffins that bake the same size.
• Watch the bake time: Pull them when a toothpick has a few moist crumbs, not wet batter.
• Glaze when mostly cool: Warm muffins can make the glaze disappear.

Variations & Substitutions

• Make it extra lemony: Add an extra teaspoon of zest to the batter.
• Add blueberries: Fold in 1 cup blueberries for a lemon-blueberry twist.
• Dairy-free: Use plant milk and neutral oil instead of butter.
• Lower sugar: Reduce sugar to 3/4 cup for a less-sweet muffin (still tasty).
• “Lazy” glaze: Skip the drizzle and dust with powdered sugar right before serving.

Make-Ahead & Freezing

• Room temperature: Store in an airtight container for up to 3 days.
• Fridge: Keeps well for up to 5 days (warm for a few seconds before eating).
• Freezer: Freeze cooled muffins in a freezer bag for up to 3 months. Thaw at room temp or warm in a 300°F oven for 8–10 minutes.
• Reheating tip: If they feel a little dry after chilling, a quick warm-up brings them right back.

Serving Suggestions & Pairings

• Hot coffee or tea for an easy breakfast.
• Fresh berries and yogurt for a simple brunch plate.
• A little butter on a warm muffin (so good).
• Packable snack for school or work.
• Add to a brunch spread with eggs and a fruit salad.

Reader Review: These muffins are so bright and fluffy! The lemon glaze makes them taste like a bakery treat, and I love using up my sourdough discard.

If you make these Sourdough Lemon Poppy Seed Muffins, leave a rating and a comment—I’d love to hear how you liked them. Did you keep them classic, or add blueberries for a twist?