Bright and moist Lemon Poppy Seed Muffins with fresh citrus flavor, lemon syrup, and sweet glaze.

Scale

1 cup granulated sugar

2 tablespoons lemon zest

1/2 cup unsalted butter, melted

3 tablespoons vegetable oil

2 large eggs

2/3 cup whole milk

1/2 cup Greek yogurt

2 tablespoons fresh lemon juice

1 teaspoon vanilla

2 1/4 cups all-purpose flour

2 3/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons poppy seeds

1/4 cup sugar (syrup)

1/4 cup lemon juice (syrup)

1 cup powdered sugar (glaze)

2–3 tablespoons milk or lemon juice (glaze)

1. Massage lemon zest into sugar.

2. Whisk in butter, oil, eggs, milk, yogurt, lemon juice, and vanilla.

3. Whisk dry ingredients separately.

4. Fold wet and dry together gently.

5. Rest batter 1 hour.

6. Bake at 425°F then reduce to 350°F until done.

7. Brush warm muffins with lemon syrup.

8. Cool and drizzle glaze.

Do not overmix batter.

Resting batter improves texture.

Use fresh lemon juice for best flavor.