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Lemon Poppy Seed Muffins with Lemon Curd Filling
Our Lemon Poppy Seed Muffins with lemon curd filling are a delicious way to start the day.
Ingredients
1 1/2 cups lemon curd (make half of this homemade lemon curd recipe or your favorite jarred variety), refrigerated overnight *See Notes below.
Muffin batter
1 stick (8 tablespoons) butter, softened
1 cup granulated sugar
2 whole eggs
2 tablespoons poppy seeds
Zest of one lemon
1 1/2 cups whole milk plain yogurt (not Greek yogurt)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons fresh lemon juice
Topping
2 Tablespoons sparkling sugar
Zest of one lemon
Instructions
- Preheat oven to 375 degrees F.
- Place muffin papers into a standard large muffin tin and spray the insides of the papers with kitchen pan spray. (We used tulip paper) Set aside.
- Make a half batch of lemon curd, or make the entire batch and use the remainder in this recipe. Cool overnight according to the directions. You could alternatively purchase readymade lemon curd.
- In the bowl of a stand mixer with the paddle attachment, beat butter until creamy and pale in color. Add sugar and beat until creamy and fluffy, about four more minutes.
- With mixer running on low, add in one egg at a time, mix, scrape bowl and mix again.
- Add the poppy seeds, zest of one lemon and the plain yogurt and mix to combine. Scrape again and mix once.
- In a large bowl, sift flour, baking powder, baking soda and salt.
- With mixer running on low, slowly add the dry ingredients and mix just until incorporated.
- Add the lemon juice and mix once.
- Scrape the bowl and mix again by hand with the rubber spatula. Try not to over mix.
- With an ice-cream scoop, divide the batter between the 12 prepared muffin papers.
- Place the sparkling sugar and zest in a small bowl and toss with a fork. Then sprinkle over the tops of the 12 muffins.
- Bake in the center of the oven for 20-25 minutes until a toothpick inserted comes out clean and the tops ate lightly brown. Ours took 22 minutes.
- Cool on a wire rack until room temperature.
- Place lemon curd in a pastry bag with a large round tip.
- Using an apple corer, remove some of the muffin by twisting down to about half the muffin and remove.
- Use the pastry bag and fill the hole letting it come above the muffin top. Alternatively, you could use a teaspoon to fill the hole with lemon curd.
- Serve with additional lemon curd on the side.
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Notes
Be sure to use extra large eggs in our homemade lemon curd recipe so it makes a thick curd. If you use medium or large eggs, increase to five whole eggs. Any leftover lemon curd can be used in this or this recipe).
