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.
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.
More Muffin Recipes 🥣
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