1-First Step: Mise en place* Preheat and prep tools: Preheat your oven only when instructed later. Line a muffin tin with 11 liners and set aside. Measure all ingredients precisely; weighing flour is recommended for accuracy.* Room temperature ingredients: Bring eggs, milk, and sour cream to room temperature for a smoother batter and even baking.

2-Second Step: Combine dry ingredients* In a large bowl, combine 2 1/2 cups (320g) all-purpose flour, 1 cup (200g) granulated sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons poppy seeds. Whisk briefly to distribute the leavening and seeds evenly.

3-Third Step: Mix wet ingredients* In a separate bowl, whisk together 1/2 cup (112g) unsalted butter, melted, 2 tablespoons vegetable oil, 2 large eggs, 1/4 cup (60g) sour cream (or full-fat Greek yogurt), 2 teaspoons vanilla extract, 2 tablespoons lemon zest, 1 tablespoon lemon juice, and 1 cup (240g) milk until smooth.

4-Fourth Step: Combine wet and dry* Pour the wet ingredients into the dry ingredients and gently combine with a rubber spatula. Mix just until the flour streaks disappear; a few small lumps are fine. Overmixing will develop gluten and make muffins tough.

5-Fifth Step: Rest the batter* Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This resting step activates the baking powder gradually and helps produce super tall, fluffy muffins with tender crumbs.

6-Sixth Step: Make the lemon simple syrup* While the batter rests, prepare the syrup. Place 1/4 cup (60g) fresh lemon juice and 1/4 cup (50g) granulated sugar in a small saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and pour over lemon peel from 1 lemon. Let cool. Strain if you prefer a clear syrup.

7-Seventh Step: Fill the tins and bake* Preheat oven to 425°F. Scoop the rested batter into the 11 prepared muffin liners, filling them to the top. Be careful when filling so you do not deflate the air pockets that formed during resting.* Bake at 425°F for 8 minutes to set the tops and jump-start the rise. Immediately reduce oven temperature to 350°F and continue baking for 8-10 minutes, or until a toothpick inserted in the center comes out clean with moist crumbs.

8-Final Step: Syrup and cooling* As soon as the muffins come out of the oven, brush them generously with the lemon simple syrup. This adds moistness and a glossy finish. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool for 15 minutes. Optionally sprinkle extra poppy seeds on top for presentation.