• Preheat the oven to 400F and line a muffin pan with paper muffin cups and set aside.
• In a large bowl, combine the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
  2 cup all purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoon poppyseeds
• In a separate large bowl whisk the oil, butter, granulated sugar, eggs, sour cream, buttermilk, lemon juice, vanilla extract, and lemon zest. Pour the dry ingredients over the wet ingredients just until the flour mixture disappears. set aside and start prepping the syrup.
  ¼ cup oil, ¼ cup butter, 1 cup granulated sugar, 2 eggs, ½ cup sour cream, ⅓ cup buttermilk, 2 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 tablespoon lemon zest

Make the lemon simple syrup

• Pour the lemon juice, sugar, and lemon peel into a medium saucepan and bring to a boil. Reduce to simmer and allow it to gently simmer for 8-10 minutes.
  ⅓ cup lemon juice, ⅓ cup granulated sugar, lemon peel of one lemon

Back to the lemon muffins

• While the syrup is simmering, we will bake the muffins. Using a large scoop, scoop out the batter into the muffin tins filling them up to about ¾ of the way. Bake in the preheated oven for 5 minutes before lowering the heat to 350F and bake for another 8-10 minutes.
• Dip each muffin into the lemon simple syrup as soon as they come out of the oven and are cool enough to handle and allow them to cool down on a cooling rack before enjoying.