Lemon-poppy seed muffins from Bouchon Bakery (page 80) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on September 04, 2018

    These were sure interesting. Started to make them Saturday morning, then discovered that the recipe calls for the batter to be refrigerated overnight. Hmm, that's different. So, prepared them Saturday night instead. Next, the mixing technique was very unusual - using an immersion blender to mix everything, adding dry mixture early, followed by blending in the melted butter, then folding in the lemon zest and seeds. Recipe (like most) is careful to warn not to overmix - but it sure seems like use of immersion blender could lead to this. However, this is Thomas Keller, so I sure wasn't going to question him. Baked them Sunday morning. They domed really nicely, and the lemon flavor was fantastic. Texture was very different, with a super tight crumb, almost smooth. Very unlike any muffin or cake texture I've made before.

  • owaint on October 01, 2013

    Great recipe - the first time I've made muffins that have looked and tasted like proper muffins. Really nice texture, very easy to make.

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