Lemon Poppy Seed Muffins: 12 Irresistibly Moist Delights

Delight in these bakery-quality Lemon Poppy Seed Muffins featuring super tall muffin tops, a moist texture, and bright fresh lemon flavor.

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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until thoroughly combined.
In another bowl, mix melted unsalted butter, vegetable oil, eggs, sour cream, vanilla extract, almond or lemon extract, lemon zest, lemon juice, and milk until smooth.
Pour the wet ingredients into the dry ingredients bowl and gently fold everything together until just combined.
Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
While the batter rests, add fresh lemon juice and sugar to a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
Peel the zest from one lemon and place it in a heat-safe bowl. Pour the hot lemon syrup over it and let cool.
Preheat your oven to 425°F (220°C). Line a cupcake tin with paper liners, spacing 6 liners for taller muffin tops.
Fill each muffin liner generously to the top with batter.
Bake at 425°F for 8 minutes, then reduce to 350°F (175°C) for an additional 8 to 10 minutes.
Brush muffins with cooled lemon simple syrup when they come out of the oven.
Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack.