Description
These Lemon Poppy Seed Muffins boast bakery-quality texture with tall muffin tops, moist crumb, and a vibrant, fresh lemon flavor enhanced by a homemade lemon simple syrup brushed on top. Perfect for breakfast or a flavorful snack, they offer a delightful balance of tangy citrus and subtle nuttiness from the poppy seeds.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/2 cup (110g) unsalted butter, melted
- 2 tbsp vegetable oil
- 2 large eggs, room temperature
- 1/4 cup (65g) sour cream, room temperature
- 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 temperature
Lemon Simple Syrup
- 1/2 cup (118ml) fresh lemon juice (about 4 lemons)
- 1/2 cup (100g) granulated sugar
- Lemon peel from 1 lemon
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds to ensure even distribution of leavening agents and flavors.
- Mix wet ingredients: In another bowl, mix the melted butter, vegetable oil, eggs, sour cream, vanilla extract, almond or lemon extract, lemon zest, lemon juice, and milk until smooth and well combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold together using a rubber spatula just until combined, taking care not to overmix to preserve fluffiness.
- Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour; this helps in developing a lighter texture and better rise during baking.
- Prepare lemon simple syrup: In a saucepan over medium heat, combine the fresh lemon juice and sugar. Bring to a boil, then reduce to a simmer and cook for 10 minutes until sugar is fully dissolved. Remove from heat.
- Prepare lemon zest for syrup: While syrup simmers, carefully peel the zest from 1 lemon using a paring knife, avoiding the white pith. Place zest in a heat-safe bowl and pour the hot lemon syrup over it. Let it cool at room temperature.
- Preheat oven and prepare muffin tin: Close to the end of the resting period, preheat the oven to 425°F (220°C). Line a cupcake tin either with 11 paper liners or, for taller muffins, use 6 liners spaced evenly in every other cup so you bake in two batches.
- Fill muffin liners: Using a 2 oz scoop or about 1/4 cup measuring cup, fill each liner to the top and slightly over, taking care not to deflate the rested batter to retain its airy texture.
- Bake the muffins: Bake the muffins at 425°F for 8 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 8-10 minutes. For two batches, reset heat to 425°F for the second batch.
- Brush with lemon syrup: Immediately after removing muffins from the oven, generously brush the tops with the prepared lemon simple syrup to add moisture and shine.
- Cool the muffins: Allow muffins to cool in the pan for about 5 minutes to set, then transfer to a cooling rack for 15-20 minutes. Optionally, sprinkle extra poppy seeds on top before serving. Enjoy warm for best flavor and texture.
Notes
- These muffins have a moist texture with bakery-quality tall tops thanks to the batter resting and specific baking method.
- The homemade lemon simple syrup brushed on top intensifies the fresh lemon flavor and keeps the muffins moist.
- Resting the batter for 1 hour is crucial for a fluffy rise and tender crumb.
- Using sour cream adds richness and moisture to the muffins.
- Preheating at a high temperature first helps the muffin tops rise tall and golden before reducing heat for thorough baking.
- For taller muffins, baking in two batches using the spacing method is recommended if you have only one cupcake tin.
- Room temperature ingredients ensure even mixing and batter consistency.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 55mg
