Lemon Poppy Seed Muffins
Total Time
1 hour 46 minutes
Prep Time
1 hour 30 minutes
Cook Time
16 minutes
Rating
5 out of 5 stars
(48)
Ingredients
11 muffins
- 2 1/2 cups (320g) all purpose flour*
- 1 cup (200g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1/2 cup (110g) unsalted butter, melted
- 2 tbsp vegetable oil
- 2 large eggs, room temp
- 1/4 cup (65g) sour cream**, room temp
- 2 tsp vanilla extract
- 1/4 tsp almond extract (or lemon extract)
- 2 tbsp lemon zest (about 2 lemons)
- 1 tbsp lemon juice (about 1/2 lemon)
- 1 cup (255ml) milk, room temp
- 1/2 cup (118ml) fresh lemon juice (about 4 lemons)
- 1/2 cup (100g) granulated sugar
- Lemon peel from 1 lemon
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Preparation
Step 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
Step 2
In another bowl, mix together the melted butter, oil, eggs, sour cream, vanilla extract, almond extract, and lemon zest, lemon juice, and milk.
Step 3
Pour the wet mixture into the dry and use a rubber spatula to combine.
Step 4
Cover the bowl with plastic wrap and rest at room temperature for 1 hour.
Step 5
In the meantime, make the lemon simple syrup.
Step 6
Add the lemon juice and sugar to a saucepan and place over medium heat.
Step 7
Bring to a boil, then simmer for 10 minutes to let the sugar completely dissolve.
Step 8
While that simmers, peel the zest from 1 lemon. Place the zest in a heat safe bowl.
Step 9
Remove the lemon syrup from the heat and pour into the bowl of zest. Let it cool at room temperature while the muffin batter continues to rest.
Step 10
Close to the 1 hour mark, preheat the oven to 425F and line a cupcake tin with one of these two options: 1 – line with 11 paper liners. 2 – line with 6 paper liners, placing in every other cup so they are evenly spaced.
Step 11
Using a large 2 oz scoop (or about 1/4 cup), fill each liner all the way to the top and then some. Be careful not to disrupt the batter too much when scooping.
Step 12
Bake for 8 minutes. Then change the oven heat setting to 350F and bake for another 8-10 minutes.
Step 13
When the muffins are fresh from the oven, brush with a generous amount of the lemon simple syrup.
Step 14
Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool for another 15-20 minutes. Sprinkle with more poppy seeds if desired and dig in while they’re still warm!
Step 15
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Chef's notes
*FLOUR – For accuracy, I recommend weighing the flour if you can. Otherwise, spoon and level the flour when measuring. Do not shake it or pack it down into the cup, otherwise you’ll end up with dry and dense muffins.
**SOUR CREAM – Full fat Greek yogurt can also be used here.
