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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 mins
Cook Time 33 mins
Resting time 12 hrs
Servings 6

Equipment

  • 6 x mini panettone cases

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.