Is it okay to eat lemon poppy seed muffins while pregnant?

Yes, it’s generally safe to enjoy sourdough discard lemon poppy seed muffins during pregnancy in moderation. While poppy seeds do contain trace amounts of naturally occurring opiates, the quantity used in muffin recipes is minimal and widely considered safe by health authorities. Still, it’s always wise to consult with your healthcare provider, especially if you have concerns or a high-risk pregnancy.

What can you do with sourdough discard?

Sourdough discard is a powerful ingredient that can be used in a variety of recipes—including the ever-popular sourdough discard lemon poppy seed muffins . You can also bake pancakes, waffles, biscuits, crackers, cinnamon rolls, and even dumplings with it. Using discard reduces kitchen waste while boosting flavor and moisture in baked goods.

What's the point of poppy seeds in muffins?

Poppy seeds add more than just texture to sourdough discard lemon poppy seed muffins . They provide a light, nutty crunch that contrasts beautifully with the soft, moist crumb. Additionally, they visually improve the muffins and give them a classic look often associated with citrus-based baked goods.

Sourdough Discard Lemon Poppy Seed Muffins

Name: Sourdough Discard Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups all-purpose flour (280g); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons poppy seeds; 1 cup sugar (200g); 1/2 teaspoon salt; 1/2 cup sourdough discard (142g); 1 cup milk (236g); 1/2 cup unsalted butter, melted (120g); 2 large eggs; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla; 1 cup powdered sugar (for glaze); 2 tablespoons fresh lemon juice (for glaze)

Description

These sourdough discard lemon poppy seed muffins are moist, zesty, and full of citrus flavor with a delightful crunch from poppy seeds. A perfect way to use up your sourdough discard and brighten up breakfast!

Ingredients

Scale

2 cups all-purpose flour (280g)

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons poppy seeds

1 cup sugar (200g)

1/2 teaspoon salt (2g)

1/2 cup sourdough discard (142g)

1 cup milk (236g)

1/2 cup unsalted butter, melted (120g)

2 large eggs

1 tablespoon fresh lemon juice

1 teaspoon vanilla

**Glaze:**

1 cup powdered sugar (113g)

2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 400°F (204°C) and prepare muffin tin with liners or grease.

2. In a large bowl, whisk together flour, baking powder, baking soda, poppy seeds, sugar, and salt.

3. In a medium bowl, whisk sourdough discard, milk, melted butter, eggs, lemon juice, and vanilla.

4. Gently mix wet ingredients into dry until just combined. Do not overmix.

5. Divide the batter evenly among muffin cups, filling each about 3/4 full.

6. Bake for 18–20 minutes or until a toothpick inserted comes out clean.

7. Let muffins cool on a wire rack.

8. For the glaze, whisk powdered sugar and lemon juice until smooth.

9. Drizzle glaze over cooled muffins and serve.

Notes

Do not overmix the batter; it may cause dense muffins.

For a stronger lemon flavor, add 1 tablespoon lemon zest to the batter.

Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 16g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: sourdough discard lemon poppy seed muffins, discard recipes, lemon muffins, breakfast muffins