Lemon–Poppy Seed Muffins

0 4
in BAKING, Cupcakes & Muffins, Thomas Keller

Yield

6 Muffins

Rating

Ingredients

161g Cake Flour
3.4g Backing Powder (½ + ⅛ teaspoon)
½ tsp Kosher Salt
234g Granulated Sugar
170g Eggs
4.5g Vanilla Paste (¾ teaspoon)
194g Unsalted butter (melted and still warm)
60g Fresh Lemon Juice
6g Grated Lemon Zest
4g Poppy Seeds

Instructions

1.** FOR THE BATTER **
2.Sift the cake flour and baking powder into a medium bowl. Add the salt and whisk to combine.
3.Combine the sugar, eggs, and vanilla paste in a deep medium bowl and mix with an immersion blender. Add the dry ingredients in 2 additions, mixing until just combined.
4.With the blender running, pour in the butter in a steady stream, and continue to mix until the batter is smooth. Add the lemon juice and blend again to combine.
5.Fold in the lemon zest and poppy seeds (see Note). Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
6.** TO BAKE THE MUFFINS **
7.Preheat the oven to 218°C (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.
8.Transfer the batter to the pastry bag, or use a large spoon, and pipe or spoon the batter evenly into the papers, stopping ⅜ inch from the top (135 grams each).
9.Place the pan in the oven, lower the oven temperature to 162°C, and bake for 34 to 37 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
10.The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.

Notes:

note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.

note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes, if desired.

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