Lemon Poppy Seed Muffins Recipe
These Lemon Poppy Seed Muffins are bakery-style muffins with tall tops, fresh lemon flavor, tender centers, poppy seeds, and lemon simple syrup brushed on top.
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Servings: 11 muffins
Ingredients
Lemon Poppy Seed Muffins
- 2 1/2 cups all-purpose flour 320g
- 1 cup granulated sugar 200g
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1/2 cup unsalted butter melted, 112g
- 2 tbsp vegetable oil
- 2 large eggs room temperature
- 1/4 cup sour cream room temperature, 60g
- 2 tsp vanilla extract
- 2 tbsp lemon zest from about 2 lemons
- 1 tbsp fresh lemon juice from about 1/2 lemon
- 1 cup milk room temperature, 240g
Lemon Simple Syrup
- 1/4 cup fresh lemon juice from about 2 lemons, 60g
- 1/4 cup granulated sugar 50g
- Lemon peel from 1 lemon
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds.
- In a separate mixing bowl, combine the melted unsalted butter, vegetable oil, eggs, sour cream, vanilla extract, lemon zest, lemon juice, and milk.
- Pour the wet ingredients into the dry ingredients.
- Using a rubber spatula, gently fold the mixture until just combined. Do not overmix.
- Cover the bowl with plastic wrap.
- Allow the batter to rest at room temperature for 1 hour.
- While the batter rests, prepare the lemon simple syrup.
- Add the fresh lemon juice and granulated sugar to a small saucepan.
- Place the saucepan over medium heat.
- Bring the mixture to a boil.
- Reduce the heat and simmer for 5 minutes, or until the sugar is fully dissolved.
- While the syrup simmers, carefully remove the peel from 1 lemon using a paring knife. Avoid cutting deeply into the white pith.
- Place the lemon peel in a heat-safe bowl.
- Remove the lemon syrup from the heat.
- Pour the hot syrup over the lemon peel.
- Allow the syrup to cool at room temperature while the muffin batter continues to rest.
- Near the end of the resting time, preheat the oven to 425°F.
- Line a muffin tin with 11 paper liners.
- Using a large 2 oz scoop, or approximately 1/4 cup, divide the batter among the prepared liners.
- Fill each liner to the top and slightly above the rim.
- Avoid stirring or deflating the batter while scooping.
- Bake the muffins at 425°F for 8 minutes.
- Without removing the muffins from the oven, reduce the oven temperature to 350°F.
- Continue baking for 8 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean with a few moist crumbs.
- Remove the muffins from the oven.
- While the muffins are still warm, brush the tops generously with the prepared lemon simple syrup.
- Allow the muffins to cool in the pan for 5 minutes.
- Transfer the muffins to a wire cooling rack.
- Allow the muffins to cool for an additional 15 minutes.
- Sprinkle with additional poppy seeds, if desired.
- Serve warm or at room temperature.
Notes
To make this Lemon Poppy Seed Muffins Recipe gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend designed for muffins and cakes.
Confirm that the baking powder, baking soda, poppy seeds, vanilla extract, and granulated sugar are labeled gluten free.
Use gluten-free sour cream and milk, and verify that all dairy ingredients are free from gluten-containing additives.
Do not overmix gluten-free muffin batter, as this may affect the final texture.
Use clean mixing bowls, measuring tools, muffin tins, and utensils to prevent gluten cross-contact.