Bright, zesty, and lightly sweet—these lemon poppy seed muffins are soft, flavorful, and a great way to use your potato flake sourdough discard. Naturally fermented for a rich depth of flavor.
½cupmelted coconut oil or buttercooled (100 grams)
½cuppotato flake sourdough discard125 grams
1tablespoonlemon juice16 grams
1large egg
¼cupplain yogurt65 grams
After Fermentation:
1teaspoonbaking soda
2teaspoonsbaking powder
¼teaspoonsalt
1teaspoonvanilla extract
2tablespoonspoppy seeds
For the Lemon Glaze:
1cuppowdered sugar
2tablespoonslemon juice
Instructions
In a large mixing bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and yellow-tinted.
Juice the zested lemons and set aside 1 tablespoon for the batter and 2 tablespoons for the glaze.
To the lemon sugar, add egg, yogurt, lemon juice, sourdough discard, and melted (but cooled) coconut oil or butter. Whisk until fully combined.
Add the flour to the wet mixture. Use a rubber spatula to mix until just combined.
Cover the bowl with plastic wrap and allow the batter to ferment at room temperature for 8–16 hours.
After fermentation, preheat your oven to 400°F (204°C). Line a standard muffin tin with parchment muffin liners.
Add baking soda, baking powder, salt, vanilla extract, and poppy seeds to the fermented batter. Stir until fully incorporated.
Scoop batter into the prepared muffin tin using a ¼ cup scoop. You should get about 12 muffins.
Place the muffins in the oven and immediately reduce the heat to 375°F (190°C). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
While muffins are baking, mix together powdered sugar and lemon juice in a small bowl until smooth to make the glaze.
Let muffins cool on a wire rack, then drizzle with lemon glaze before serving.
Notes
Coconut oil adds a light tropical note, but butter will give a richer, more classic flavor—both work well.Want an extra punch of lemon? Add a bit of lemon extract or an extra tablespoon of juice.