Lemon Poppy Seed Muffins
By Jenna Barnard · butternutbakeryblog.com
1 hr 50 minMakes 11 muffins
Tender, tall muffins with bright lemon flavor, soaked with warm lemon syrup and studded with poppy seeds.
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| prepPreheat oven to 425°F / 220°C (after 1 hour rest) | |||||||||
| 320 g all-purpose flour | Whisk dry ingredients | Combine wet & dry, add milk | Rest batter, room temperature, 1 hr | Line muffin tin with 11 liners | Fill liners with batter | Bake 425°F / 220°C, 8 min | Bake 350°F / 175°C, 8–10 min until set | Brush muffins with lemon syrup | Cool in pan 5 min, then on rack 15 min |
| 200 g granulated sugar | |||||||||
| 2 1/2 tsp baking powder | |||||||||
| 1/2 tsp baking soda | |||||||||
| 1/2 tsp salt | |||||||||
| 2 tbsp poppy seeds | |||||||||
| 112 g unsalted butter, melted | Whisk wet ingredients | ||||||||
| 2 tbsp vegetable oil | |||||||||
| 2 large eggs, room temperature | |||||||||
| 60 g sour cream, room temperature | |||||||||
| 2 tsp vanilla extract | |||||||||
| 2 tbsp lemon zest (about 2 lemons) | |||||||||
| 1 tbsp lemon juice (about 1/2 lemon) | |||||||||
| 240 ml milk, room temperature | |||||||||
| 60 ml fresh lemon juice (about 2 lemons) | Simmer lemon juice & sugar, 5 min | Pour syrup over lemon peel, cool | |||||||
| 50 g granulated sugar | |||||||||
| Lemon peel from 1 lemon | |||||||||
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