Bouchon Bakery Lemon Poppy Seed Muffins
Light lemon and poppy seed muffin with great lemon flavor
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!