Lemon Poppy Seed Muffins with Lemon Simple Syrup
‘Tis the freaking season. And I say that with the least amount of irony possible. I really truly believe lemon baking season is a holiday season worth celebrating. I wait all year with anticipation of baking lemon loafs, lemon berry coffee cakes, and—the superior, if you ask me—lemon poppy seed muffins. This recipe features a lemon simple syrup, which you can save for later for cocktails or espresso drinks. The result is a bright muffin that gives a noticeable lemon flavor, rather than a hint of lemon that’s barely detectable.
Happy lemon baking season to all who celebrate.
Ingredients
For muffins:
2.5 cups flour
1 cup granulated sugar
1 to 1.5 tablespoons poppy seeds (depending on preference)
½ teaspoon baking soda
2.5 teaspoons baking powder
½ teaspoon salt
½ melted butter
2 tablespoons veg oil
2 eggs (room temp)
¼ cup sour cream (room temp)
2 teaspoons vanilla extract
2 tablespoons lemon zest (2-ish lemons)
1 tablespoon lemon juice
1 cup oat milk (room temp)
For lemon simple syrup:
¼ cup lemon juice
¼ cup granulated sugar
lemon peel from one lemon
Directions
For the muffins:
Whisk together flour, sugar, baking soda, baking powder, salt, and poppyseeds in a large bowl.
Zest and juice lemons.
In a smaller bowl, mix together the lemon zest, juice, oil, melted butter, oil, eggs, sour cream, and vanilla.
Pour wet mixture into dry and mix.
Fold in room temp oat milk.
Cover bowl loosely with plastic wrap and rest at room temp for about an hour.
After the hour, scoop batter into lined muffin tins. Bake at 425 for 8 minutes. Then lower temp to 350 and bake 8–10 minutes longer.
For the lemon simple syrup:
While muffins are baking, add lemon juice and sugar to a small sauce pan.
Simmer mixture for 5 minutes, whisking frequently so the sugar doesn’t burn.
Pour the mixture over the lemon peel in a heat-safe bowl and let sit while muffins bake.
After muffins are done baking, brush simple syrup generously over the tops of the muffins.