There is no doubt that muffins have made mornings over here run more smoothly this spring. This recipe has been in the weekly mix. I love and need wholesome foods to tide over little bellies at all hours of any given day. I love that it is a food that is already made up and can become a great pre-breakfast snack that buys me time and a slow ease into my day. They make for a great side to a meal or a snack in and of itself. They have been great to pack away for outdoor hikes or days at the park. Muffins are never going out of style over here. I will mention that for us, they are worth the longer wait time making them with our sourdough discard for all the belly benefits. And keep in mind if you take out the lemons and poppy seeds you can add in so many variations for alterate muffin recipes that keep on giving. We have also been enjoying lemon blueberry and chocolate chip muffins as of lately. Have fun with it.
Ingredients
10 tablespoons butter, melted
1/2 cup brown coconut sugar or sugar of choice (can use 1 cup of sugar and omit maple syrup altogether)
zest of 1 lemon
1 ½ lemons for fresh lemon juice
2 tablespoons poppy seeds
1 1/2 cups Parker’s Old Time Farm raw goat milk, milk of choice, or whey
2 Parker’s Old Time Farm eggs
1 teaspoon vanilla
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
½ cup sourdough discard or starter
2 ½ cups all purpose flour or 3 cups without sourdough discard, we love einkhorn flour
Quick Option Without Sourdough
Preheat your oven to 375 degrees Ferinheight. Grease your muffin tray or fill with liners. We have used these ones for years!
Melt the butter in a small pan.
In a large bowl add the sugar, lemon juice and lemon zest. Mix.
Whisk the melted butter in then add the milk, vanilla extract, and eggs. Mix.
Add the flour, baking powder, baking soda, and salt. Add the poppy seeds. Stir until it is all combined.
Fill each muffin cup about 3/4 of the way full.
Bake for about 25 minutes until the edges begin to golden.
Enjoy!
Sourdough Lemon Poppy Seed Muffins
Long Ferment Option With Sourdough
This is what I typically do, and the muffins ferment for up to 12 hours. I love the easy preparation ahead of time and the good belly benefits of waiting on this recipe.
The night before add the flour, sourdough starter or discard, and milk to a bowl, combine and cover.
Allow to sit at room temperature for 8-12 hours.
The next day add in the baking powder, baking soda, coconut sugar, salt, butter, eggs, lemon zest and juice, vanilla, and poppy seeds. Refer back to the quick version recipe now for order of ingredients to be added, preheat temperature, and bake time.
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