Lemon-poppyseed batter - Make beforehand and refrigerate?

[sunmyano]

Hi fellow bakebakebakers,

I'm planning to make lemon-poppyseed muffins for a uni meeting on Thursday but time will be short then. So I was wondering if it works to make ahead the batter tomorrow and then put it into the fridge until I bake it the next day.

I'm also a bit worried the lemon juice or rind might turn it bitter after some time. Could this happen?

If you've tried this with a muffin batter before and have some experience, I'd be glad to hear your advice.

Thanks a lot.

xx Sun