Lemon Poppy Seed Muffins with Lemon Curd Filling

I mentioned in this earlier muffin recipe that years ago, I lived near a great little coffee shop that sold some excellent muffins. Each week I would treat myself to some of their terrific coffee and a muffin as an end-of -the-work-week celebration of sorts.

For me, it was always a hard choice between ordering one of their delicious morning glory muffins or their Lemon Poppy Seed Muffins with a creamy surprise-inside lemon curd filling. (Sometimes, I’d order both – then save one for later.)

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 ½ cups whole milk plain yogurt (not Greek yogurt)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ 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.
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