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Ultimate Lemon Poppy Seed Muffins

Ultimate Lemon Poppy Seed Muffins

Ashley Manila
The ULTIMATE Lemon Poppy Seed Muffin loaded with lemon zest, juice, and extract and stuffed with a silky smooth pocket of lemon curd.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Muffins
Servings 2 dozen muffins

Ingredients
 

  • 1 cup granulated sugar
  • 2 teaspoons lemon zest (usually the zest of two large lemons)
  • 3 cups all-purpose flour (not packed)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups WHOLE milk (whole milk or full-fat will yield the best results)
  • 2 large eggs, at room temperature
  • 1/2 teaspoon lemon extract
  • 1 stick (4 ounces) unsalted butter, melted and slightly cooled
  • 1 teaspoon lemon juice
  • 1/3 cup poppy seeds
  • 1/4 cup lemon curd

For the glaze:

  • 1 cup confectioners' sugar
  • 2-3 tablespoons lemon juice
  • 1 teaspoon lemon zest (usually the zest of one lemon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon extract (I recommend tasting the glaze first before adding this; it may be lemony enough and not need it)

Instructions
 

  • Adjust and oven rack to the middle position; preheat oven to 375 degrees (F). Line a 12-cup muffin tin with paper liners; spray lightly with non-stick spray; set aside.
  • Combine sugar and lemon zest in a large bowl; using your fingers rub the lemon zest into the sugar until well combined and fragrant. Add the flour, baking powder, baking soda, and salt into the bowl and mix well to combine.
  • In a medium-sized bowl combine the milk, eggs, and lemon extract; whisk well until smooth and combined. Gently fold the liquid mixture into the dry mixture, stirring with a rubber spatula until just combined. Fold in melted butter, then quickly fold in lemon juice and poppy seeds.
  • Scoop two tablespoon sized dollops of batter into the bottom of each cup, top with a teaspoon of lemon curd, then top with another 1 and 1/2 tablespoons of muffin batter.
  • Bake until set in the center and golden brown; about 22 minutes.
  • Allow muffins to cool in the pan 5 minutes, then serve or cool completely and store for later use.
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