Preparation Steps

• Heat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners and lightly grease the exposed top of the pan to prevent sticking.
• Whisk together buttermilk, sour cream, lemon juice, vanilla, and lemon extract in a measuring jug. Stir in the poppy seeds and set aside for 10 minutes to gently hydrate the seeds.
• In a large bowl, combine flour, baking powder, baking soda, and salt; whisk to evenly distribute the leaveners.
• In another large bowl, add the sugar and lemon zest. Rub them together with your fingertips for 30 seconds until the sugar is fragrant and slightly damp. Add the eggs and whisk vigorously for 60 seconds until slightly thick and foamy.
• Slowly stream in the oil and melted butter while whisking until the mixture looks glossy and emulsified.
• Add half of the dry ingredients to the bowl and fold just until a few dry streaks remain. Pour in all of the buttermilk–poppy mixture and fold again. Add the remaining dry ingredients and fold until no dry pockets remain; do not overmix.
• Chill the batter for 10 minutes to relax the batter and encourage taller domes.
• Divide the batter among the liners, filling each nearly to the top (10–12 muffins, depending on pan). Sprinkle the tops generously with turbinado sugar.
• Bake for 8 minutes at 400°F, then reduce the oven temperature to 350°F (175°C), rotate the pan, and continue baking 9–12 minutes, until the muffins are domed and a toothpick comes out with a few moist crumbs.
• Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.