The Bouchon bakery cookbook recipe for macarons really helped me perfect making those at home, but I have only made a few other recipes from that book, so decided to try one of the muffin recipes.
Lemon poppy seed muffins are a simple lemon muffin, with poppy seeds added more for texture than for flavor. This recipe was a bit unique in the technique it uses and I was curious about the results.
The cookbook tells you to use an immersion blender to blend the batter, particularly the melted butter. I did do this, and it did blend the batter really nicely. I do think though, if you used a hand whisk and just gave it a little extra whisking that would be fine too.
In addition to the lemon juice and zest the recipe calls for, I also added 2 packets of my secret weapon for citrus flavored items, True Lemon (link to my new page where you can easily find all my favorite cooking/baking item links). These muffins were light and a bit cakey on the edges and had great lemon flavor. I misread the recipe which has you start the oven at 425, then reduce it to 325 for the baking. I baked mine at 425 and they obviously got too browned around the edges, so make sure not to miss that step of lowering the oven. 🙂
Bouchon Bakery Lemon Poppy Seed Muffins
- 1 1/4 cups cake flour
- 1/2 + 1/8 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup plus 3 tbsp sugar
- 1/2 cup plus 3 tbsp eggs This was about 4 eggs for me
- 1 tsp vanilla
- 194 g melted unsalted butter 1 stick plus about 3/4 of another stick
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 packets True lemon optional
- 1 1/2 tsp poppy seeds
- Line a 12 well muffin tin with liners and spray them with baker's joy or cooking spray. Heat oven to 425.
- In a bowl whisk together the flour, salt and baking powder. In another deep bowl, combine the sugar, eggs and vanilla and mix with an immersion blender or a whisk.
- Add the dry ingredients plus the true lemon and fold together, only mixing until it is barely combined. With the blender running, add the butter and mix well. Add the lemon juice and blend again. Fold in the zest and poppy seeds.
- The recipe then suggests letting the batter rest overnight, which I did not do.
- Use a cookie scoop or large spoon to fill each muffin liner about 2/3 full. I got 10 muffins out of the batch of batter. Lower the oven to 325 and bake for about 20-30 minutes until a toothpick in the center comes out clean and they are lightly browning. Allow to cool slightly then move to a cooling rack.
- These are best served the day they are made.