Description
These lemon poppy seed muffins are bright, tender, and bursting with fresh lemon flavor. With a secret one-hour batter rest and a lemon simple syrup finish, they rival any bakery muffin with their tall golden tops and incredibly moist crumb.
Ingredients
For the Muffins
- 2 1/2 cups (320 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup (110 g) unsalted butter, melted
- 2 tablespoons vegetable oil
- 2 large eggs, room temperature
- 1/4 cup (65 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (or substitute with lemon extract for more lemon flavor)
- 2 tablespoons lemon zest (about 2 lemons)
- 1 tablespoon fresh lemon juice
- 1 cup (250 ml) milk, room temperature
For the Lemon Simple Syrup (Optional but Highly Recommended)
- 1/2 cup fresh lemon juice (about 4 lemons)
- 1/2 cup (100 g) granulated sugar
- Peel from 1 lemon (large strips, avoiding excess white pith)
Instructions
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and poppy seeds. Make sure everything is evenly distributed – this is your chance to break up any lumps and ensure every muffin gets the perfect rise.
In another bowl, whisk together your melted butter, vegetable oil, eggs, sour cream, vanilla, almond extract, lemon zest, lemon juice, and milk. Whisk it really well until everything is smooth and combined. You want to see that beautiful yellow color from the egg yolks mixed throughout, and all those little flecks of lemon zest dancing in there!
Here’s where you need to channel your inner zen baker. Pour the wet mixture into the dry mixture, and gently fold with a spatula until JUST combined. I mean it – stop as soon as you don’t see any dry streaks of flour.
Cover the bowl and let it rest for 1 hour at room temperature. I know, I know – it’s hard to wait! But this step is absolutely magical. During this rest, the flour hydrates, the leaveners start working their magic, and the batter develops structure.
Add your lemon juice and sugar to a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes until the sugar completely dissolves. You’ll see it get slightly syrupy and glossy.
Place your lemon peel strips into a heat-safe bowl (I use the strips because they infuse even MORE lemon flavor into the syrup). Pour that hot syrup right over the peels and let the whole thing cool completely while your muffins bake.
Preheat your oven to 425°F (220°C). Yes, that’s hot! That initial blast of heat is what creates those beautiful tall tops.
Line your muffin tin with liners. Here’s a choice: you can use all 11 liners (saving one spot empty), OR here’s my secret for EXTRA tall, impressive muffin tops – use only 6 liners and space them out every other cup. The batter has room to spread and puff up.
Fill each liner ALL THE WAY to the top – about 1/4 cup of batter per muffin. Don’t be shy! These muffins need that full cup to create those gorgeous domed tops. Handle the batter gently since it’s been resting and has air incorporated into it. A large cookie scoop or 1/4 cup measuring cup works beautifully here.
Start baking at 425°F for 8 minutes. This high heat sets the tops and starts that beautiful rise. Then, WITHOUT opening the oven door (resist the temptation!), reduce the temperature to 350°F (180°C). Continue baking for another 8-10 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
While your muffins are still hot from the oven, brush them generously with the cooled lemon syrup. Don’t be stingy – really brush it on there! If you want even more lemon intensity (and who doesn’t?), poke a few holes in the top with a toothpick first so the syrup can really soak deep into the muffins. You’ll see them glisten and become even more moist and flavorful.
Let the muffins cool in the pan for about 5 minutes, this helps them set up and makes them easier to handle. Then transfer them to a wire rack to cool for another 15-20 minutes before diving in. If you want to make them extra fancy, sprinkle a few more poppy seeds on top while the syrup is still sticky.
Notes
Don’t overmix the batter! This is the #1 mistake I see people make. When you overmix, you develop the gluten in the flour, which creates tough, dense, tunnel-filled muffins. Mix just until you don’t see dry flour anymore, then STOP. A few lumps are your friends here.
Use fresh lemon zest and juice. Please don’t use bottled lemon juice for this recipe. Fresh lemons have bright, aromatic oils in the zest that give these muffins their incredible flavor. Bottled juice tastes flat and artificial in comparison. It’s worth a quick trip to the store if you don’t have fresh lemons on hand!
The high-low temperature method is crucial. Starting at 425°F sets the structure quickly and creates that beautiful rise, while finishing at 350°F bakes them through without burning the tops. Don’t skip the temperature reduction!
Fill those cups to the brim. I used to be timid about filling muffin cups, but bakery-style muffins need all that batter to create those gorgeous domed tops. Trust me and fill them up!
- Prep Time: 15 minutes + Rest Time: 1 hour
- Cook Time: 16-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American