Lemon Poppy Seed Sourdough Discard Muffins
Welcome to a world where sourdough discard is not just a byproduct, but a golden opportunity to create something delightful. If you're like us, you've embarked on the sourdough journey, reveling in the magic of fermentation and the aroma of freshly baked bread. Yet, amidst the joy of nurturing your sourdough starter, there comes a moment when you're faced with discard – that portion of starter you need to remove before feeding. But fear not, for in this world of culinary exploration, discard is not wasted; it's transformed into something truly scrumptious.
Today, we invite you to join us on a culinary adventure where we harness the tangy essence of sourdough discard to craft Lemon Poppy Seed Sourdough Muffins. These muffins are a symphony of flavors, marrying the brightness of lemon with the earthy crunch of poppy seeds, all wrapped in the tender embrace of sourdough. They're not just muffins; they're a celebration of resourcefulness and creativity in the kitchen.
So, dust off your mixing bowls, preheat your ovens, and let's dive into the world of sourdough discard magic. Together, we'll turn humble beginnings into mouthwatering delights that will leave you craving more.
Sourdough Lemon Poppy Seed Muffins
These Lemon Poppy Seed Sourdough Discard Muffins are a delightful fusion of tangy sourdough discard, zesty lemon, and crunchy poppy seeds. They boast a tender crumb and a burst of flavor in every bite. Perfect for breakfast or as a snack, these muffins are a delicious way to repurpose sourdough discard into something truly irresistible.
- Author
- Palouse Brand
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 24
- Category
Mufffins
- Cuisine
American
Ingredients
- 1 cup | 226 g butter, softened
- 2 cups | 400 g sugar
- 2 large eggs
- 1 cup | 250 grams sourdough starter discard
- 2 cups | 492 g ricotta*
- 1 lemon, zested
- 2 tsp | 10g vanilla extract
- 1 ½ cup | 360g milk
- 3 cups | 420g whole wheat flour
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 3 tbs poppy seeds
- 2 cups | 240g powdered sugar
- 4 tbs | 60g lemon juice
- 2 tbs | 30g butter, melted
Directions
- Preheat oven to 350 degrees. Grease and line muffin tins.
- Whisk the flour, salt, baking powder, baking soda together and set aside.
- Cream the butter and sugar together.
- Add the egg, sourdough discard, milk, ricotta, lemon zest and vanilla extract and mix until smooth.
- Once combined, add poppy seeds and mix until they are dispersed throughout the batter.
- Add the dry ingredients, this batter will be thick. After mixing until combined, allow the batter to sit for 30 minutes or overnight.
- Divide the batter into your muffin tins and bake for 20-25 minutes or until done.
- Allow to cool completely before glazing.
- Combine ingredients until smooth. It will take a minute of stirring to incorporate the butter. Drizzle over cooled muffins.
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2 comments
One more, let them sit overnight so the starter did its magic!
Giuseppe
The Bomb! These are the best muffins I’ve made. Flavor explosion. I did make some unorthodox modifications. 1) I was short on ricotta 75g, added greek yogurt. 2) Short two tablespoons of poppy seeds, substituted dried orange peel 3) I had a handful of chocolate chips left and dumped them in.
Nothing but flavorful wow!
Giuseppe
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