The Mad Cake Batter

sweet treats and savory deets

Lemon Poppy Muffins

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Hallelujah! The weather is finally starting to warm up! Even though it wasn’t a long winter, it surely felt like it was at the end there. Enough about the weather, onto better things. Spring time for me is about breaking into lighter clothes and eating fresh fruit. My roommate and I have been a real lemon kick lately, lemon water detox anyone? Which brings me today’s post, Lemon Poppy Seed Muffins.

I have always loved lemon poppy-seed baked goods for some reason, and I have had this cookbook, Bouchon Bakery for some time now. If you are familiar with the book, it is ginormous, and it take a while to get through it, but as soon as I came across this recipe I knew I had to make these muffins right away.

I made these with a Blueberry Almond Streusel Muffin which will be in a later post, and which is why they are photographed together. 🙂

lemonINGREDIENTS

  • 1 1/4 cup cake flour
  • 1/2 + 1/8 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup + 3 TBS sugar
  •  1/2 cup + 3 TBS Eggs
  • 3/4 tsp vanilla paste
  • 6.8 oz melted butter
  • 1/4 cup fresh lemon juice
  • 1 TBS lemon zest
  • 1 1/2 tsp poppy seeds

Sift the cake flour, baking powder, and salt into a medium bowl. Whisk to combine. In a standard mixer, combine the eggs, sugar and vanilla paste and mix well. Add the dry ingredients in two shifts, and mix until just combined. Add the butter with the mixer still on and mix until the batter is smooth. Fold in the lemon zest and poppy seeds. Transfer the batter to a covered container and refrigerate overnight.

By putting the batter in the freezer, it allows the dough to rest which in turn results in moist muffins. Another good point is that this method you will have fresh-baked muffins in the morning, and believe me, it is much appreciated by your consumers.

Preheat the oven to 425F. Line the muffin pan and spoon the batter evenly into the papers. This probably goes without saying, but If you do the freezer method, this batter is soft enough to spoon into the papers. They may look a little funky before going in the oven but once the batter warms up, the muffins level out. Bake for about 34 minutes (start watching them around the 30 min mark). Set the pan on a cooling rack immediately.

One thought on “Lemon Poppy Muffins

  1. Pingback: Blueberry Almond Streusel Muffins | The Mad Cake Batter

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