Lemon Poppy Seed Muffins with Lemon Syrup
Submitted by ChefLily
Moist lemon poppy seed muffins soaked with warm lemon syrup after baking. Oil-based batter with buttermilk creates tender crumb, lemon zest adds bright citrus punch.
YIELD
12 servingsPREP
40 minCOOK
25 minREADY
65 minThese aren’t your average lemon poppy seed muffins because they get a luxurious lemon syrup treatment while they’re still warm from the oven.
The oil-based batter with buttermilk or yogurt creates incredibly tender, moist muffins that won’t dry out even a day or two later.
As soon as they come out of the oven, poke holes with a toothpick and spoon warm lemon-sugar syrup over the tops so it soaks deep into every crumb.
The result is intensely lemony, perfectly sweet, and so moist they practically melt on your tongue.
Kitchen Tips
- Make extra syrup if you love a really lemony punch, the recipe as written gives moderate soaking
- The batter also works beautifully as a loaf cake, just bake 45-50 minutes in a 9×5-inch pan
- Room temperature buttermilk or yogurt mixes more smoothly and creates better texture
Ingredients
Directions
Preheat oven to 400F/200C.
In bowl, combine flour, baking powder, baking soda and salt. Mix well.
In large bowl, beat oil with sugar, eggs, buttermilk or yogurt, poppy seeds and lemon peel.
Add dry ingredients to large bowl and combine just until moistened.
Spoon batter into 12 large non-stick, lightly oiled or paper-lined muffin cups.
Bake in preheated 400℉ (200℃) oven for 20 to 25 minutes.
Meanwhile, in small saucepan, bring lemon juice and sugar to boil. Cool for a few minutes.
When muffins come out of oven, prick in a few places with toothpick.
Spoon syrup over top and allow to soak into muffins.
Cool and remove muffins from pan.
The batter can also be baked in a 9 x 5-inch loaf pan (2L loaf pan) for 45 to 50 minutes.
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