Milled wheat lemon poppy seed sourdough muffins are not only delicious but a healthy twist on a classic favorite. Made with a nutrient-rich milled wheat flour and tangy sourdough discard, these sourdough lemon muffins are bursting with fresh lemon flavor and the perfect crunch of poppy seeds. They offer a light and fluffy texture that’s ideal for breakfast or a healthy snack. Easy to make and full of wholesome ingredients, these poppy seed muffins are a great way to enjoy the benefits of sourdough while savoring a zesty, sweet treat.

Just baked Milled Wheat Lemon Poppy Seed Sourdough Muffins.

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Want to make a homemade sourdough bread but in need of a homemade sourdough starter? Check out this post: How to Make A Sourdough Starter From Scratch

Equipment for Lemon Poppy Seed Muffins

Cooling rack

Small bowl

Medium bowl

Stand mixer or electric mixer

Plastic wrap

Large mixing bowl

Kitchen scale (optional)

Silicone muffin pan, or muffin pan with muffin liners

Milled Wheat Lemon Poppy Seed Sourdough Muffins

Ingredients for Sourdough Lemon Poppy Seed Muffins

2 1/4 cups (270g) milled wheat flour (soft white wheat milled on pastry setting with the grain mill)
1 cup (200g) sugar
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (2g) baking soda
1/2 teaspoon (2g) salt
2 tablespoons (16g) poppy seeds
1/2 cup (100g) sourdough starter discard (or active sourdough starter)
1/2 cup (115g) melted butter (or melted coconut oil)
2 large eggs
1/4 cup (60g) sour cream
2 tablespoons (27g) extra virgin olive oil (or vegetable oil)
3/4 cup (180) milk (room temperature)
1 teaspoon (4g) vanilla extract
2 tablespoons lemon zest (about 2 fresh lemons)
1 tablespoon lemon juice (about 1/2 lemon)

Lemon Glaze

1 tablespoon lemon juice

1/2 cup powdered sugar

Whole Grain Lemon Poppy Seed Muffins

Preheat the Oven:
Preheat your oven to 350°F (190°C) and line a muffin tin with paper liners or grease it lightly.
Combine Dry Ingredients:
In a large bowl, whisk together the milled wheat flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.

Mixing the ingredients for Milled Wheat Lemon Poppy Seed Sourdough Muffins.

Mix Wet Ingredients:
In a separate bowl, whisk together the sourdough discard, milk, melted butter, eggs, vanilla extract, sour cream, and fresh lemon juice.

Combine Wet and Dry Mixtures:
Pour the wet ingredients into the flour mixture and stir until just combined. Be careful not to overmix, as this can result in dense muffins.

Once all the ingredients are mixed, cover the bowl and allow the dough to rest for 1 hour. See tips. At this point the dough can be placed into the fridge for a long fermentation for up to 12 hours.
Scoop and Bake:
Divide the muffin batter evenly among the muffin cups, filling each cup about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are slightly golden brown.

Scooped batter for Milled Wheat Lemon Poppy Seed Sourdough Muffins

Cool and Serve:
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy these delicious, tangy Milled Wheat Lemon Poppy Seed Sourdough Muffins with a cup of tea or as a healthy breakfast!

Tips

For Fluffy Muffins: Do not stir batter after it has rested for an hour. Instead, just scoop the batter directly into the muffin pan. This will help keep the volume the baking powder has brought to the dough.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Lemon Flavor: For a more intense lemon flavor, add an extra tablespoon of lemon juice or zest.

These Milled Wheat Lemon Poppy Seed Sourdough Muffins are a perfect balance of tangy and sweet, with a light, fluffy texture thanks to the sourdough discard. Enjoy the delicious combination of fresh lemon and poppy seeds in every bite!

More Milled Wheat Recipes Using Sourdough Discard

Milled Whole Wheat Sourdough Discard Hot Cross Buns

Fresh Milled Whole Wheat Sourdough Discard Donuts

Homemade Sourdough Whole Wheat English Muffins

Best Cream of Wheat Recipe Made with Milled Flour

Best Whole Wheat Sourdough Discard Tortillas Recipe

Milled Wheat Sourdough Discard Mexican Churros Recipe

Milled Wheat Lemon Poppy Seed Sourdough Muffins

Milled wheat lemon poppy seed sourdough muffins are not only delicious but a healthy twist on a classic favorite.

Print Pin Rate

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Keyword: bowl, cup, flour, fresh, lemon, muffin, muffins, poppy, Pumpkin Seeds, Sourdough

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings:

Author: Stephanie

Equipment

cooling rack
Small bowl
Medium bowl
Stand mixer or electric mixer
Plastic wrap
Large mixing bowl
Kitchen scale (optional)
Silicone muffin pan, or muffin pan with muffin liners

Ingredients

2 1/4 cups 270g milled wheat flour (soft white wheat milled on pastry setting with the grain mill)
1 cup 200g sugar
2 1/2 teaspoons 10g baking powder
1/2 teaspoon 2g baking soda
1/2 teaspoon 2g salt
2 tablespoons 16g poppy seeds
1/2 cup 100g sourdough starter discard (or active sourdough starter)
1/2 cup 115g melted butter (or melted coconut oil)
2 large eggs
1/4 cup 60g sour cream
2 tablespoons 27g extra virgin olive oil (or vegetable oil)
3/4 cup 180 milk (room temperature)
1 teaspoon 4g vanilla extract
2 tablespoons lemon zest about 2 fresh lemons
1 tablespoon lemon juice about 1/2 lemon

Lemon Glaze

1 tablespoon lemon juice
1/2 cup powdered sugar

Instructions

Preheat the Oven:

Preheat your oven to 350°F (190°C) and line a muffin tin with paper liners or grease it lightly.

Combine Dry Ingredients:

In a large bowl, whisk together the milled wheat flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.

Mix Wet Ingredients:

In a separate bowl, whisk together the sourdough discard, milk, melted butter, eggs, vanilla extract, sour cream, and fresh lemon juice.

Combine Wet and Dry Mixtures:

Pour the wet ingredients into the flour mixture and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
Once all the ingredients are mixed, cover the bowl and allow the dough to rest for 1 hour. See tips. At this point the dough can be placed into the fridge for a long fermentation for up to 12 hours.

Scoop and Bake:

Divide the muffin batter evenly among the muffin cups, filling each cup about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are slightly golden brown.

Cool and Serve:

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy these delicious, tangy Milled Wheat Lemon Poppy Seed Sourdough Muffins with a cup of tea or as a healthy breakfast!