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.

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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

2 ¼ cups 270g milled wheat flour (soft white wheat milled on pastry setting with the grain mill)
1 cup 200g sugar
2 ½ teaspoons 10g baking powder
½ teaspoon 2g baking soda
½ teaspoon 2g salt
2 tablespoons 16g poppy seeds
½ cup 100g sourdough starter discard (or active sourdough starter)
½ cup 115g melted butter (or melted coconut oil)
2 large eggs
¼ cup 60g sour cream
2 tablespoons 27g extra virgin olive oil (or vegetable oil)
¾ cup 180 milk (room temperature)
1 teaspoon 4g vanilla extract
2 tablespoons lemon zest about 2 fresh lemons
1 tablespoon lemon juice about ½ lemon

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

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

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

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.

Divide the muffin batter evenly among the muffin cups, filling each cup about ¾ 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.

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!

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.
Using all-purpose flour: You can substitute 2½ cups (300g) all-purpose flour in place of fresh milled soft white wheat. It creates a slightly lighter texture—just watch your batter and add an extra tablespoon of flour if needed.