Lemon Poppyseed Muffins

I have been on a muffin kick lately. These are absolutely delicious with the lemon simple syrup brushed over the top. You have to make these!




  • 2-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup (1 stick) butter, melted
  • 2 tablespoons vegetable oil
  • 2 large eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond or lemon extract
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup milk, room temperature

Lemon Simple Syrup

  • 1/2 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • lemon peel from 1 lemon


  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
  2. In another bowl, mix together the melted butter, oil, eggs, sour cream, vanilla extract almond/lemon extract, lemon zest, lemon juice, and milk.
  3. Pour the wet mixture into the dry and use a spatula to combine.
  4. Cover the bowl with plastic wrap and rest at room temperature for up to 1 hour.
  5. In the meantime, make the lemon simple syrup. Add the lemon juice and sugar to a saucepan and place over medium heat. Bring to a boil, then simmer for 10 minutes to let the sugar completely dissolve. Remove the lemon simple syrup from the heat and pour into a bowl with the lemon peel. Let it cool at room temperature while the muffin batter continues to rest.
  6. Preheat oven to 425°F. Line a muffin tin with 12 paper lines.
  7. Using a large 2 oz. (1/4 cup) scoop,, fill each liner all of the way to the top. Be careful not to disrupt the batter too much when scooping.
  8. Bake for 8 minutes and then lower  the heat to 350°F and continue to bake for another 8-10 minutes.
  9. When the muffins are fresh from the oven, brush with a generous amount of the lemon simple syrup.
  10. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to continue to cool for another 15-20 minutes. Sprinkle with more poppy seeds if desired, and eat while still warm.
  11. Lemon poppy seed muffins can be stored in an airtight container at room temperature for up to 3 days, but are best eaten the day they are made.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.