Lemon Poppy Seed Muffins

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.

In another bowl, mix together the melted butter, oil, eggs, sour cream, vanilla extract, almond extract, lemon zest, lemon juice, and milk.

Pour the wet mixture into the dry ingredients and gently combine using a rubber spatula. Do not overmix.

Cover the bowl and let the batter rest at room temperature for 1 hour.

While the batter rests, make the lemon simple syrup by adding lemon juice and sugar to a saucepan over medium heat.

Bring to a boil, then reduce to a simmer for 10 minutes until the sugar dissolves completely.

Place the lemon peel in a heat-safe bowl and pour the hot syrup over it. Let cool at room temperature.

Preheat oven to 425°F. Line a cupcake tin with paper liners.

Fill each liner completely full using a 2 oz scoop or about 1/4 cup of batter.

Bake for 8 minutes at 425°F, then reduce oven temperature to 350°F and bake another 8–10 minutes until golden and set.

d=”instruction-step-11″>11. Brush warm muffins generously with lemon simple syrup.

d=”instruction-step-12″>12. Cool in the pan for 5 minutes, then transfer to a rack and cool another 15–20 minutes before serving.