I had a jar of lemon curd sitting in the refrigerator and a container of poppy seeds in the pantry, and it didn’t take long before I knew exactly what they were meant to become.
These lemon poppy seed muffins are incredibly soft and moist, with a bright little pocket of lemon curd hidden inside each one. They’re simple enough to make on a weekday but feel just special enough to serve for brunch, a baby shower, or a slow Saturday afternoon at home.
If you love citrus desserts that aren’t overly complicated, I think you’re going to love these.
Lemon Poppy Seed Muffins with Lemon Curd
Makes: 15 muffins
Ingredients
2 cups (240 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tbsp (18 g) poppy seeds
2 tsp baking powder
½ tsp salt
2 large eggs
½ cup (120 ml) vegetable oil
¾ cup (180 ml) milk
2 tbsp (30 ml) lemon juice
1 tsp vanilla extract
Coarse sugar, for topping
For the filling
About 1/2 cup lemon curd, divided (around 1–2 teaspoons per muffin)
Instructions
- Heat oven to 375°F (190°C) and line 15 muffin cups with paper liners (or prepare two muffin pans).
- Whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl, whisk the eggs, oil, milk, lemon juice, and vanilla.
- Stir the wet ingredients into the dry ingredients just until combined.
- Fill each muffin cup about halfway with batter. Spoon 1–2 teaspoons of lemon curd into the center, then cover with more batter until the liners are about three-quarters full.
- Sprinkle with coarse sugar if you have some.
- Bake 15–20 minutes, until lightly golden and a toothpick inserted into the muffin (not the curd center) comes out clean.
- Cool for 5 minutes, then transfer to a wire rack. Enjoy!
Recipe Tips 🍋
- Don’t overmix the batter.
- Fill the muffin cups only halfway before adding the curd.
- Coarse sugar gives the tops a bakery-style crunch.
- Store leftovers in the refrigerator because of the lemon curd filling.
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