These muffins were the first thing I baked this year. After trying many lemon-poppy seed muffin recipes, I think I’ve finally found my favorite. These muffins are light and moist yet full of lemon flavor and have a bit of crunch from the poppy seeds. Do note that this recipe requires chilling overnight, but it is well worth the wait.
Lemon Poppyseed Muffins (click to print)
makes 12 standard muffins
adapted from Bouchon Bakery
1 1/4 cups cake flour
1/2 + 1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup + 3 tablespoons sugar
1/2 cup + 3 tablespoons eggs
3/4 teaspoon vanilla extract
6.8 ounces unsalted butter, melted and still warm
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1 1/2 teaspoons poppy seeds
Sift the cake flour and baking powder into a medium bowl. Add the salt and whisk to combine. Set aside.
Combine the sugar, eggs, and vanilla extract in a deep medium bowl and mix with an immersion blender. Add the dry ingredients in 2 additions and mix until just combined. With the blender running, pour in the melted butter in a steady stream and continue to mix until the batter is smooth. Add the lemon juice and blend to combine. Fold in the lemon zest and poppy seeds. Transfer the batter to a covered container and refrigerate overnight.
Preheat the oven to 425°F. Line a standard muffin man with paper liners. Divide the batter evenly between the tins (about 65 grams each). Place the pan in the oven, lower the oven temperature to 325°F, and bake for 34 to 37 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean. Set the pan onto a cooling rack and cool completely.