{"id":16710,"date":"2016-06-28T13:31:15","date_gmt":"2016-06-28T19:31:15","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/easy-overnight-lemon-poppy-seed-muffins-bakery-style\/"},"modified":"2016-06-28T13:31:15","modified_gmt":"2016-06-28T19:31:15","slug":"easy-overnight-lemon-poppy-seed-muffins-bakery-style","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/easy-overnight-lemon-poppy-seed-muffins-bakery-style\/","title":{"rendered":"Easy Overnight Lemon Poppy Seed Muffins – Bakery-Style"},"content":{"rendered":"

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.<\/em><\/p>\n

\"overnight<\/p>\n

Try Thomas Keller’s Bouchon Bakery Recipe for the best easy Lemon Poppyseed Muffins <\/h2>\n

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!<\/p>\n

Perfect to brighten up your morning!<\/p>\n

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!<\/p>\n

These babies on the other hand are so incredibly moist and lemony that they need no icing or frosting whatsoever!  <\/p>\n

\"lemon<\/p>\n

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! <\/p>\n

\"lemon<\/p>\n

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<\/a>. I gives these lemony muffins an incredibly delicate and fine texture and makes them extra addictive. <\/p>\n

\"half<\/p>\n

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! <\/p>\n

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! <\/p>\n

More Muffins Recipes: <\/h3>\n