Lemon Poppy Seed Sourdough Muffins

littlespoonfarm.com

Tatia Veltkamp

subheading: WET INGREDIENTS:

8 tablespoons ( 113 g) unsalted butter (room temperature)

1 cup ( 200 g) sugar

1 large egg

½ cup ( 125 g) sourdough starter discard

1 cup ( 246 g) ricotta

zest of one large lemon (or two small lemons)

1 teaspoon ( 5 g) vanilla extract

½ cup ( 120 g) milk

subheading: DRY INGREDIENTS:

2 cups ( 240 g) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ( 5 g) fine sea salt

1 ½ tablespoons poppy seeds

subheading: LEMON GLAZE:

1 cup ( 120 g) powdered sugar

2 tablespoons ( 30 g) lemon juice

1 tablespoon ( 15 g) melted butter

Directions at littlespoonfarm.com

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