If you recall from my Lemon Poppy Seed Pancake post, I have a lifetime supply of poppy seeds at my disposal. So naturally, after making pancakes, I just had to bust out some muffins. Lemon and Poppy Seed are a popular, classic pairing that marry so well in pancakes, loafs and muffins just to name a few. For me, the pairing is reminiscent of spring – warmer weather, more sunlight, and fresh flavors. And what flavor screams “fresh” more than lemon?
I’m currently baking my way through the Bouchon Bakery book. So far, it’s my absolute favorite cookbook. Like, ever! Seriously guys, it’s pretty fabulous. I think I may have found the perfect muffin texture in these muffins. I left mine out for more than 3 days, and they did not dry out at all! I was very surprised!
Like all recipes from this book, the measurements are provided in both weight and metric. I always use weight when it’s provided. Also note, the batter must sit overnight in the fridge to allow it to completely hydrate. Thomas Keller says, “The key to making a great muffin is letting the batter rest, to allow the flour to hydrate. Resting the batter also enhances the flavor and gives a better crumb”
Recipe from Bouchon Bakery