Sourdough Discard Lemon Curd and Poppy Seed Muffins (Edit recipe)

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Sourdough Lemon & Poppy Seed Muffins with a Luscious Lemon Curd Filling There’s something so comforting about a warm, citrusy muffin bursting with bright lemon flavor. And when you add a spoonful of creamy lemon curd in the center? Absolute perfection. These Sourdough Lemon & Poppy Seed Muffins are soft, moist, and slightly tangy, thanks to the ½ cup of sourdough discard in the batter. If you love baking with sourdough but hate wasting discard, this is the perfect way to use it up while creating a delicious treat. Why You’ll Love This Recipe

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PREP TIME

10 minutes

COOK TIME

22 minutes

INGREDIENTS

11

Serves: 6-12

Ingredients

1.75 cups All Purpose Flour
2 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt
3 Tbsp Poppy Seeds
0.5 cup Butter, Unsalted
2 Eggs
1 tsp Pure Vanilla Extract
0.5 cup Buttermilk, Or whole milk with 1 tsp lemon juice
0.25 cup Lemon Juice
0.5 cup Sourdough Starter, Homemade

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Filling:
• 1 cup homemade or store-bought lemon curd
Optional Lemon Glaze:
• ½ cup powdered sugar
• 1 tablespoon lemon juice
Step-by-Step Instructions
1. Prep Your Oven & Muffin Tin
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells with butter or oil.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together:
This helps evenly distribute the poppy seeds and zest throughout the muffins.
3. Combine the Wet Ingredients
Mix until smooth. The sourdough discard will add a subtle tang and extra moisture to the muffins.
4. Bring It All Together
Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, or your muffins may turn out dense.
5. Fill & Add the Lemon Curd
Spoon about 1 tablespoon of batter into each muffin cup. Add 1 teaspoon of lemon curd to the center, then cover with more batter until the cups are about ¾ full.
6. Bake to Perfection
Place the muffins in the oven and bake for 18-22 minutes, or until they turn golden and a toothpick inserted near the edge (not in the lemon curd center) comes out clean.
7. Cool & Glaze
Let the muffins cool for about 5 minutes in the pan, then transfer them to a wire rack. If using the lemon glaze, mix the powdered sugar and lemon juice, then drizzle over the cooled muffins.
Storage Tips
• Store in an airtight container at room temperature for 2-3 days.
• Refrigerate for up to 5 days, but let them come to room temp before eating.
• Freeze (without glaze) for up to 3 months.
Final Thoughts
These Sourdough Lemon & Poppy Seed Muffins are the perfect balance of tangy, sweet, and zesty flavors. Whether you enjoy them for breakfast, as a snack, or with a cup of tea, they’re sure to be a hit. Plus, they make great use of your sourdough discard—no waste, just deliciousness!
Have you tried baking with sourdough discard before? Let me know in the comments!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	357
Fat:	18 g
Carbohydrates:	37 g
Protein:	14 g
Cholesterol:	41 g
Sodium:	221 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.