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Sourdough Lemon Poppy Seed Muffins

Sourdough Lemon Poppy Seed Muffins

  • Author: Anthony
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan, Plant-Based

Description

Bright, fluffy, and tangy Sourdough Lemon Poppy Seed Muffins made with fresh lemons, natural gelling agent, and plant-based ingredients. These muffins offer a perfect balance of sourdough tang, citrus zest, and crunchy poppy seeds, making them ideal for breakfast, snacks, or light dessert.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds

Wet Ingredients

  • 1/2 cup active sourdough starter
  • 1/2 cup plant-based yogurt
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup maple syrup (natural)
  • 1 teaspoon apple cider vinegar
  • 1/4 cup vegetable oil or melted plant-based butter
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Other

  • 1 teaspoon natural gelling agent (such as pectin, agar, or carrageenan, according to package instructions)

Instructions

  1. Prepare your ingredients and preheat: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. Gather all ingredients to ensure a smooth assembly process.
  2. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. This ensures even distribution of raising agents and seeds for consistent texture.
  3. Combine the wet ingredients: In a separate bowl, mix the active sourdough starter with plant-based yogurt, lemon juice, lemon zest, maple syrup (natural), apple cider vinegar, vegetable oil or melted plant-based butter, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth and homogenous.
  4. Bring wet and dry together: Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Add the natural gelling agent according to package instructions to help lock in moisture and maintain a soft crumb.
  5. Bake the muffins: Divide the batter evenly among muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted comes out clean. Let cool slightly before enjoying.

Notes

  • Use a bubbly, fed sourdough starter for the best rise and flavor.
  • Gently fold ingredients to avoid dense muffins and overmixing.
  • Fresh lemon zest offers vibrant citrus aroma superior to dried zest.
  • Start checking muffins at 18 minutes to prevent drying out as oven temperatures may vary.
  • Using room temperature ingredients helps combine them easier and improves rise.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

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

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