Lemon Poppy Seed Muffins
Recipe: https://recipestripper.com/recipes/8298727d-50f2-4d34-8263-3ac94cff3b9b
Original source: https://butternutbakeryblog.com/lemon-poppy-seed-muffins-with-honey-butter/
Recipe image: https://butternutbakeryblog.com/wp-content/uploads/2019/04/tall-lemon-poppy-seed-muffins-225x225.jpg

These are the BEST lemon poppy seed muffins! They're bakery-quality with super tall muffin tops, a moist texture, super fresh lemon flavor, and homemade lemon simple syrup brushed on top.
Yield: 11
Prep time: PT1H30M
Cook time: PT16M
Total time: PT1H46M

Ingredients
- 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 (112g) unsalted butter, melted
- 2 tbsp vegetable oil
- 2 large eggs, room temp
- 1/4 cup (60g) sour cream**, room temp
- 2 tsp vanilla extract
- 2 tbsp lemon zest (about 2 lemons)
- 1 tbsp lemon juice (about 1/2 lemon)
- 1 cup (240g) milk, room temp
- 1/4 cup (60g) fresh lemon juice (about 2 lemons)
- 1/4 cup (50g) granulated sugar
- Lemon peel from 1 lemon

Instructions
1. [Lemon Poppy Seed Muffins] In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds. In another bowl, mix together the melted butter, oil, eggs, sour cream, vanilla extract, and lemon zest, lemon juice, and milk.
2. [Lemon Poppy Seed Muffins] Pour the wet mixture into the dry and use a rubber spatula to combine. Cover the bowl with plastic wrap and rest at room temperature for 1 hour.
3. [Lemon Poppy Seed Muffins] 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 5 minutes to let the sugar completely dissolve.
4. [Lemon Poppy Seed Muffins] While that simmers, peel the zest from 1 lemon. I recommend using a paring knife to carefully peel away the zest and try not to cut into the pith too much. Place the zest in a heat safe bowl.
5. [Lemon Poppy Seed Muffins] 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.
6. [Lemon Poppy Seed Muffins] Close to the 1 hour mark, preheat the oven to 425F and line a muffin tin with 11 paper liners.
7. [Lemon Poppy Seed Muffins] 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. That hour of rest helped fluff up the batter for a taller rise in the oven, so we don’t want it to deflate!
8. [Lemon Poppy Seed Muffins] Bake for 8 minutes. Then change the oven heat setting to 350F and bake for another 8 to 10 minutes or until a toothpick inserted comes out clean with a few moist crumbs.
9. [Lemon Poppy Seed Muffins] When the muffins are fresh from the oven, brush with a generous amount of the lemon simple syrup.
10. [Lemon Poppy Seed Muffins] Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool for another 15 minutes. Sprinkle with more poppy seeds if desired and dig in while they’re still warm!