Step 1

Preheat oven to 375°F. In a medium bowl, whisk together flour, lemon zest, poppy seeds, baking powder, baking soda, and salt until well combined.

Step 2

In a separate large bowl, whisk together sugar, whole milk, eggs, melted and slightly cooled butter, vegetable oil, and vanilla extract until combined. If butter appears to re-harden as you mix, that’s okay.

Step 3

Add dry ingredients to wet ingredients and stir together until just combined.

Step 4

Add lemon juice. Stir until just combined. Some lumps are okay.

Step 5

Place paper liners in muffin pan (this recipe makes about 17 muffins so you may need to bake 2 batches). Fill muffin cups about three-quarters of the way. Sprinkle with turbinado sugar if desired for that bakery-style, crunchy top.

Step 6

Let batter rest in muffin cups for 15 minutes if you have time (not mandatory but you’ll get a better rise). Bake for 12-18 minutes until a toothpick inserted in the center of the muffins comes out with loose crumbs (not batter).

Step 7

Let muffins cool for 5 minutes before removing from pan and placing on a wire rack (or enjoying!).