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Sourdough Lemon Poppy Seed Muffins

Sourdough Lemon Poppy Seed Muffins

  • Author: Samuel
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Fluffy, tangy, and delightfully crunchy, these Sourdough Lemon Poppy Seed Muffins combine fresh lemon zest, crunchy poppy seeds, and a natural gelling agent for perfect texture. Ideal for a bright breakfast or a sunny snack, they offer a refreshing twist on a classic muffin with simple, wholesome ingredients.

Ingredients

Scale

Wet Ingredients

  • 1 cup sourdough starter
  • 1/2 cup plant-based yogurt
  • 1/4 cup maple syrup (natural)
  • 1 tablespoon apple cider vinegar
  • 1/3 cup plant-based oil

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon natural gelling agent

Additional Flavor

  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Instructions

  1. Prepare Your Wet Ingredients: Begin by mixing the sourdough starter, plant-based yogurt, maple syrup (natural), apple cider vinegar, and plant-based oil in a large bowl. Stir until everything is incorporated and smooth, creating a tangy base that brings richness and moisture to the muffins.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, poppy seeds, fresh lemon zest, baking powder, baking soda, salt, and natural gelling agent. This ensures an even distribution of ingredients for perfect texture and flavor in every muffin.
  3. Mix Wet and Dry: Slowly fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be thick but still slightly lumpy, which helps keep the muffins airy and tender.
  4. Fill Muffin Cups and Bake: Line your muffin tin with paper liners or lightly grease it. Spoon the batter evenly into each cup, filling them about three-quarters full. Bake in a preheated oven at 375°F (190°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool and Enjoy: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. This resting time helps set their structure, giving the best crumb texture.

Notes

  • Use ripe sourdough starter that is bubbly and active for the best rise and flavor.
  • Do not overmix the batter to avoid tough muffins; fold ingredients gently.
  • Use freshly grated lemon zest for a brighter, more vibrant citrus flavor.
  • Prepare the muffin pan with silicone liners or parchment paper to prevent sticking and ease cleanup.
  • Allow muffins to cool completely to develop the best texture and prevent crumbling.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 7g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: sourdough, lemon, poppy seed, muffins, plant-based, vegan, breakfast, snack, citrus, fluffy

Find it online: https://quicktastykitchen.com/sourdough-lemon-poppy-seed-muffins/