Easy Overnight Lemon Poppy Seed Muffins – Bakery-Style


These light and moist Bakery-Style Lemon Poppyseed Muffins are so lemony and simply the best in terms of texture and flavor! The best thing: You make the batter the night before and just pop them into the oven in the morning! A Thomas Keller recipe.

overnight lemon poppyseed muffins drizzled with lemon glaze on a metal rack

Try Thomas Keller’s Bouchon Bakery Recipe for the best easy Lemon Poppyseed Muffins 

Lemon and Poppy Seed Muffins are a staple in every Coffee Shop around the world and THE most eaten breakfast muffin. You just got to fall in love with the combination of fresh bright lemon and nutty poppy seeds!

Perfect to brighten up your morning!

Often lemon poppy seed muffins also seem the safest choice because, well …you can’t go wrong with a simple lemon muffin, right? Well actually there is quite a lot that can go wrong and I’ve had a fair share of dry, overly sweet, or super artificial tasting ones!

These babies on the other hand are so incredibly moist and lemony that they need no icing or frosting whatsoever!  

lemon poppyseed muffins glazed with lemon icing on a cooling rack

These Lemon and Poppy Seed Muffins are seriously lemony!  We use fresh lemon juice and lemon zest in the muffin batter. I also like to drizzle them with a sweet lemon glaze right after baking. This is an optional step for lemon lovers! 

lemon poppyseed muffins drizzled with lemon icing on a metal rack

Don’t these Lemon Poppy Seed Muffins just scream Sunday Morning? And this is where we come to the best part!  We make the muffin dough the night before and let it rest over night. A little trick I learned from the Bouchon Bakery Book. I gives these lemony muffins an incredibly delicate and fine texture and makes them extra addictive. 

half a bakery style lemon poppyseed muffin next to a lemon slice

For mixing the muffin dough we use an immersion blender which makes the dough so incredibly silky and smooth that you just want to get in there with your fingers! The dough is enough for 6 Jumbo or 12 regular Muffins! 

By starting the Lemon Poppy Seed Muffins of at high heat and reducing the temperature once they are in the oven you get a good rise without having the old ” burnt tops and raw center”  issue. You should really try this recipe. It’s a breeze to make and I get perfectly moist and lemony muffins every single time! 

More Muffins Recipes: 

Did you make and love this lemon poppyseed muffins recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Overnight Lemon Poppy Seed Muffins {Bouchon Bakery Recipe}

These light and moist Bouchon Bakery Lemon Poppy Seed Muffins are so lemony and hands down the best in terms of texture and flavour! The best thing: You make the muffin dough the night before and just pop them into the oven in the morning! Lemonicious! 

Course Breakfast, brunch, Snack
Cuisine American, British
Keyword bakery style muffins, easy lemon poppyseed muffins, lemon poppyseed muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 200 kcal
Author Kiki Johnson

Ingredients

  • 145 g AP flour
  • 2,5 tbsps cornstarch
  • 0,5 tsp salt
  • 230 g sugar
  • 3 eggs L
  • 1 tsp vanilla extract
  • 200 g melted butter still warm
  • Juice of 2 lemons
  • 1 heaping tbsp of lemon zest
  • 2,5 tsp poppy seeds

Optional Glaze

  • 1 big Lemon or 2 small ones
  • 8 tbsps powdered sugar depending

Instructions

  1. Sift the flour and baking powder into a bowl and add the salt. Whisk to combine.
  2. Combine sugar, eggs and vanilla in a bowl and mix using an immersion blender.Add the dry ingredients in 2 additions and mix until just combined. With the blender running add the melted butter in a steady stream and keep on mixing until smooth. Also, add the lemon juice at this point. Finally, fold in the zest and poppy seeds and store the dough in a covered container. Let the dough chill in the fridge overnight or up to 36 hours.
  3. The next day preheat the oven to 220 Celsius and prepare the muffin pan. Transfer the batter into piping bags and pipe into your moulds stopping half a cm below the top.
  4. Place the muffins in the oven and reduce the temperature to 160 Celsius. Depending on the size of the muffins bake them 25 to 37 minutes or until an inserted toothpick comes out clean. If you want to add the lemon drizzle stir together juice and a bit of the zest of the lemon with a maximum of 80 g of powdered sugar and brush a bit on top of the still warm muffins. You don't want the drizzle to be too sweet or thick like a glaze so depending on the size and juiciness of the lemons you might want to add a bit more juice or use less powdered sugar.
  5. Let the muffins cool on a rack.

Recipe Notes

The Lemon Poppy Seed Muffins are best eaten fresh but can be stored at roomtemp wrapped in plastic wrap or placed in an airtight container for about 4 days.


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