In our next installment of overnight breakfasts (see Overnight Blender Cardamom Popovers), we present two delish muffin options. I have long been a fan of blueberry overnight muffins (see above, and below) but the most favored muffins of both my sons are the lemon poppy seed ones from their Montessori preschool. That was the last time they got fresh muffins once a week, and because that particular recipe involves creaming butter there is not a chance my kids will get them on any winter morning. My search for an overnight version of lemon poppy seed Nirvana led me to these from Bouchon Bakery. I liked the recipe immediately because it enlisted the blender, an overnight nap AND melted butter (no need to think ahead and soften butter).
These are from a super high-end baker so of course I had to make some adjustments for the real world. First off, they are jumbo, and I am without jumbo muffin pans. Second, all ingredients are based on weight so the measurements are odd (1 cup plus 3 Tbsp, etc). I know I know…baking is chemistry and only a fool messes with it. With that in mind, I left the real instructions and noted my fool short-cuts in bold. The muffins—very dense and almost pound cake-like—turned out great, and I was assured by children not related to me that they would be much appreciated for breakfast, at home or in the car at 0-dark-30.
Lemon-Poppy Seed Muffins
From “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel
Makes 6 jumbo-sized muffins or at least 14 regular ones.
*The batter must be refrigerated overnight, so plan accordingly.
161 grams (1 1/4 cups) cake flour (see how to make your own w/flour and cornstarch here)3.4 grams (1/2 + 1/8 teaspoon) baking powder
1.7 grams (1/2 teaspoon) kosher salt
234 grams (1 cup + 3 tablespoons) granulated sugar
170 grams (1/2 cup + 3 tablespoons) eggs (4 large)
4.5 grams (3/4 teaspoon) vanilla paste (I really do wish I could but…1 tsp vanilla)
194 grams (6.8 ounces) unsalted butter, melted and still warm
60 grams (1/4 cup) fresh lemon juice
6 grams (generous 1 tablespoon) grated lemon zest (takes about 1 ½ lemons)
4 grams (1 1/2 teaspoons) poppy seeds
Sift the cake flour and baking powder into a medium bowl. Add the salt and whisk to combine. I made my own cake flour, and whisked it all together in the same step, no sifting. Combine the sugar, eggs, and vanilla paste or vanilla in a deep medium bowl and mix with an immersion blender or just chuck it all in the real blender. Add the dry ingredients in 2 additions, mixing until just combined. 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. Fold in the lemon zest and poppy seeds. Transfer the batter to a covered container keep it right in that blender, baby and refrigerate overnight, or for up to 36 hours.
When ready to bake, preheat the oven to 425F. Line a 6-cup jumbo muffin pan with muffin papers and spray the papers with non-stick spray. I used no spray, regular muffin liners and pans, and greased the pans when I ran out. The muffins released easily from both. Transfer the batter (which has a firm, gelato-like texture) to a pastry bag, fitted with a 3/4 inch plain tip, (or use a spoon), and pipe or spoon (can you guess which I did?) the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Rest assured, no measuring here. Place the pan in the oven, lower the oven temperature to 325F, and bake for 34 to 37 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. I started checking at 28 and took them out at 30 minutes. Set the pan on a cooling rack and cool completely.
…and here is a much less fussy, straight up and easy blueberry version that we all love.
Overnight Blueberry Muffins
From The Inn at the Round Barn Farm in Waitsfield, VT.
6 Tbsp butter
1 ¼ cup sugar
2 cups flour
2 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 pint (2 cups) fresh or frozen blueberries
4 teaspoons sugar, divided
2 teaspoons flour
¼ teaspoon cinnamon
Cream the butter and 1 ¼ cup sugar in a mixer bowl until very light and fluffy. Add the eggs. Beat for 2 minutes. Combine the 2 cups flour, baking powder and salt in a bowl. Add to the butter mixture alternately with the milk. Place the blueberries in a bowl. Sprinkle with 2 teaspoons sugar and 2 teaspoons flour. Toss gently. Fold the blueberries gently into the batter just until blended. Refrigerate, covered, overnight.
Wake up happy. Preheat oven to 375. Spoon the batter into 12 greased muffin cups, filling almost to the top. Combine the remaining 2 teaspoons sugar and cinnamon in a bowl. Sprinkle over the tops of the muffins. Bake for 25 minutes or until golden brown.