Sourdough Discard Lemon & Poppy Seed Muffins

Zesty muffins with a sweet, crunchy top! These are delicious with tangy lemon curd and creamy Greek yoghurt.

RECIPE NOTES: Whatever you do, please do not skimp on the lemon zest as it is what gives these muffins their delicious, lemony flavour. I use sourdough discard with 100% hydration (1:1:1 feeding ratio). You can use it cold, straight from the fridge. Depending on what flour you use to feed your sourdough starter, your discard may be thick and pasty (like with rye flour) or runnier (when using spelt flour). I add two tablespoons of extra yoghurt if I have a thick discard made from rye flour.

Makes 12 - 16 muffins

LEMON & POPPY SEED SOURDOUGH DISCARD MUFFIN BATTER

sourdough discard, 150g (125ml or 1/2 cup)

lemons, the zest of 3 large lemons + 30ml (2 tablespoons) lemon juice

yoghurt (unsweetened Greek), 250g (250ml or 1 cup)

eggs, 2

oil, 55g (60ml or 1/4 cup) - use your preferred plant-based oil - I like olive oil for this recipe

sugar (caster), 150g (3/4 cup)

poppy seeds, 20g (30ml or 2 tablespoons)

flour (plain/all-purpose), 225g (1 + 1/2 cups) - cake wheat flour in South Africa

baking powder, 10ml (2 teaspoons)

bicarbonate of soda/baking soda, 2.5ml (1/2 teaspoon)

fine salt, 2.5ml (1/2 teaspoon)

LEMON CURD

lemon juice, 125ml (1/2 cup) - the juice of about 2 -3 (depending on their size)   

eggs, 3                                    

sugar (caster), 150g (180ml or 3/4 cup)

butter (unsalted), 100g

1. To start, preheat the oven to 180°C (160°C fan) and line a muffin tin/s with baking cups (when using tulip baking cups, you should get about 12 muffins, using standard muffin baking cases, you might get closer to 16 muffins).

2. To a large bowl, add the sourdough discard (150g/½ cup) and zest of 3 lemons (a microplane is best but the fine side of a box grater works too).

3. Add the wet ingredients (30ml/2 tablespoons lemon juice - passed through a sieve, 250g/1 cup yoghurt, 2 eggs, 55g/¼ cup oil). Add the caster sugar (150g/¾ cup) and poppy seeds (20g/2 tablespoons) and whisk to combine.

4. Add the remaining dry ingredients (225g/1+½ cup plain flour, 10ml/2 teaspoons baking powder, 2.5ml/½ teaspoon bicarbonate of soda, 2.5ml/½ teaspoon salt) and gently mix again using a spatula until just combined.

5. Divide the mixture among the baking cups (leaving room for the muffins to rise while baking). For a sweet, crunchy top, you can sprinkle each muffin with about ¼ teaspoon of extra sugar if you like.

6. Bake the muffins for about 15 - 20 minutes (or until a skewer inserted into the middle comes out clean).

7. Remove the baked muffins from the oven and allow them to cool slightly.

8. To make the lemon curd, combine the lemon juice (125ml/½ cup), eggs (3) and caster sugar (150g/¾ cup) in a heat proof mixing bowl then place it over a medium saucepan of simmering water (making sure the surface of the water does not touch the bowl).

9. Whisk by hand for a few minutes until the mixture thickens (until it reaches about 83°C if you have a thermometer).

10. Add the unsalted butter (100g) and whisk until smooth - it will still look somewhat runny - it thickens as it cools.

11. Place a sieve over a heat proof bowl and pour the thick, cooked lemon curd through the sieve to ensure it is smooth.

12. Cover and refrigerate until cool.