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
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In another bowl, mix together the melted butter, oil, eggs, sour cream, vanilla extract almond/lemon extract, lemon zest, lemon juice, and milk.
- Pour the wet mixture into the dry and use a spatula to combine.
- Cover the bowl with plastic wrap and rest at room temperature for up to 1 hour.
- 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.
- Preheat oven to 425°F. Line a muffin tin with 12 paper lines.
- 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.
- Bake for 8 minutes and then lower the heat to 350°F and continue to bake for another 8-10 minutes.
- When the muffins are fresh from the oven, brush with a generous amount of the lemon simple syrup.
- 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.
- 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.