Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins | Patisserie Makes Perfect

I think these might actually be the best muffins I have ever baked. The batter is rested overnight, which really develops the lemon flavour and they taste just like the muffins you get from coffee shops. They are light and lemony and delicious.

Lemon Poppy Seed Muffins | Patisserie Makes Perfect

I wish I could take the credit for this recipe, but it actually comes from the Bouchon Bakery book, which I cannot recommend highly enough. I have made a few recipes from this book and they’ve always turned out brilliantly.

Lemon Poppy Seed Muffins | Patisserie Makes Perfect

The other thing I love about them is the instructions for baking in small panettone cases. I bought these cases quite a while ago and I have been struggling to come up with a recipe to bake in them. I tried to make mini panettones a while ago, but I didn’t know the amount of dough to put in the case and then I ruined the cooking time – so these muffins were just perfect.

Lemon Poppy Seed Muffins | Patisserie Makes Perfect

You will absolutely love this recipe, and if you don’t have panettone cases, you can make them in normal muffins cases in a muffin tin, but add an extra 5 minutes to the cooking time.

Lemon Poppy Seed Muffins | Patisserie Makes Perfect
Lemon Poppy Seed Muffin | Patisserie Makes Perfect

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are the best I've ever tasted and the recipe comes from the Bouchon Bakery Cook Book.
Prep Time 30 minutes
Cook Time 33 minutes
Resting time 12 hours
Servings 6


  • 6 x mini panettone cases


  • 161 g Plain Flour
  • 3/4 tsp Baking Powder
  • 1/2 tsp Fleur de Sel
  • 234 g Granulated Sugar
  • 170 g Egg
  • 3/4 tsp Vanilla Bean Paste
  • 194 g Unsalted Butter melted and still warm
  • 60 g Lemon Juice
  • 1 tbsp Lemon Zest approx 1 lemon
  • 1 1/2 tsp Poppy Seeds


  • Sift the flour and baking powder into a bowl and then add the salt, stir to combine.
  • Place the sugar, eggs and vanilla bean paste in a large bowl and whisk together until it's lighter in colour and emulsified together.
  • Add the dry ingredients to the egg mixture in two batches, whisking until fully mixed each time.
  • Take the melted butter and pour it into the batter, whisking at the same time, keep whisking until the butter is fully incorporated.
  • Add the lemon juice and whisk until it is fully mixed in. Then add the zest and poppy seeds and fold in gently so you don't knock out any air in the muffin mix.
  • Transfer the batter to an airtight container and put a lid on it and place it in the fridge overnight or for up to 36 hours.
  • The next day to make the muffins, pre-heat the oven to 220C Fan and place the panettone cases on a baking tray.
  • Place 130g of batter in each panettone case, the easiest way to do this is place your case on a digital scale, set it to 0 and then add the batter until it reaches 130g. Place the cases on a baking tray.
  • When you have filled all 6 cases, place them in the oven and immediately drop the temperature to 170C Fan and bake for 30 mins or until a skewer inserted comes out clean.
  • When they are cooked place them on a cooling rack, they are best eaten on the day they are baked but will keep well for a couple of days in an airtight container.


This recipe is from
The panettone cases can be purchased here.
To weigh out the eggs, add the eggs to a bowl and keep adding them until you get close to 170g (approx 4 eggs) and then to add the remaining amount of egg, crack an egg into a cup and stir with a fork to combine. Then weigh in the egg until it comes to 170g.
Lemon Poppy Seed Muffins | Patisserie Makes Perfect

Thanks for reading.

10 Responses

  1. Ruth O’Sullivan

    Hi, I have just removed the batter from the fridge having left it overnight. It is solid is this correct? Does it need to be brought back up to room temperature before baking? Really looking forward to trying these muffins. Ruth

    • patisseriemakesperfect

      Hi Ruth – yes that’s fine. It’ll turn to liquid and be very light when baked.

      You should be able to get a spoon through it – if it’s really tough give it 10 mins or so to soften a little.


      • Ruth O’Sullivan

        Thanks a million, they were fab. I ordered and received the bouchon cookbook today and if it’s ok I’ll send you an email as I have a couple of questions you might be able to answer

  2. Rebecca Heptinstall

    These are so tasty! Mine look an absolute state as my muffin cases weren’t quite big enough to hold 130g of mixture (but I had a good go at getting it all in anyway… oh dear) 🤣 Will definitely have another go with some bigger cases.

  3. Robyn

    Ah, a kindred spirit at last! I also love the Bouchon Bakery book & often make many of their recipes. I love the exactness of the measurements and the meticulous methods. However, to make life easier for myself, I usually use whole eggs and adjust the weight of the other ingredients in proportion to the weight of the eggs.

    Thank you for sharing your knowledge and experience.

    • patisseriemakesperfect

      I’m glad you’re a fan too Robyn. I have to admit, adjusting the entire recipe for the eggs seems a lot trickier (too much maths for me), especially when using cases like in this recipe.
      Thanks for taking the time to comment.

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