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!
Sift the flour and baking powder into a bowl and add the salt. Whisk to combine.
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.
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.
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.
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.