Soft and fluffy homemade lemon poppy seed muffins bursting with fresh citrus flavor and topped with a light lemon syrup.

Scale

2 ½ cups all-purpose flour

1 cup granulated sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 tbsp poppy seeds

½ cup unsalted butter melted

2 tbsp vegetable oil

2 large eggs

¼ cup sour cream

2 tsp vanilla extract

2 tbsp lemon zest

1 tbsp fresh lemon juice

1 cup milk

¼ cup lemon juice for syrup

¼ cup sugar for syrup

lemon peel

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1. Preheat oven to 425°F and line a muffin tin with liners

2. Whisk together flour sugar baking powder baking soda salt and poppy seeds

3. In another bowl whisk butter oil eggs sour cream vanilla lemon zest lemon juice and milk

4. Fold wet ingredients into dry ingredients until just combined

5. Let the batter rest for about 45 to 60 minutes

6. Fill muffin liners almost to the top

7. Bake for 8 minutes at 425°F then reduce heat to 350°F and bake another 8 to 10 minutes

8. Heat lemon juice and sugar in a saucepan until dissolved to make syrup

9. Brush warm muffins with lemon syrup and serve

Use fresh lemon juice and zest for the best flavor

Do not overmix the batter

Resting the batter helps create tall muffin tops

Store muffins in an airtight container for up to 3 days