Lemon Poppy Seed Muffins (with optional Lemon Curd)

These bright Lemon Poppy Seed Muffins are soft, fluffy, and packed with poppy seeds. Want to level them up? I've got two words for you: lemon curd. Whether you glaze them, fill them, or just eat them straight off the cooling rack (no judgment), these muffins are going to be hard to beat!

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These Lemon Poppy Seed Muffins might be the best muffins I've ever made. Seriously. I have made more muffins than anyone I know, for real. When I was a night baker, firing the ovens at 2 o'clock in the morning, I would make dozens and dozens of muffins every morning before 6 a.m. When it comes to muffins, I know what I'm talking about.

But have I ever been known to leave things alone? Absolutely not, because a girl loves options. Drizzle or dip in a delicious lemon glaze warm from the oven? Try stopping me. Filled with lemon curd before baking? Say less. I'm bringing you these lemon poppy seed muffins made two ways because... options.

Ingredients & Substitutions

Whether you're making a classic lemon and poppy muffin, or filling your muffins with lemon curd, I always have ways for you to make it work if you don't have or don't want to use certain ingredients.

(p.s. It's not pictured here, but I sometimes fill my muffins with my homemade lemon curd, but you can always use store-bought.)

• Lemons - Non-negotiable. Yes, technically you can make lemon poppy seed muffins without fresh lemons, but so much of the flavor in these muffins comes from the zest, and you can't get that in a bottle. I highly encourage you to make these with fresh lemons.
• Greek yogurt - I prefer these made with thick, whole fat Greek yogurt for the texture and flavor it gives to the muffins. You can use nonfat Greek yogurt, but the flavor and texture might not be the same. Substitute with regular yogurt, sour cream or buttermilk in a pinch.
• Butter and oil - I use unsalted butter to control the salt, but if you use salted, cut the added salt in half. I use an equal proportion of butter and oil because the butter brings so much flavor and the oil keeps them moist even at room temperature. You can use all oil or you can use all butter.
• All-purpose flour - I use regular all-purpose flour, known as plain flour in other countries, because it does a great job of creating the best muffin texture. If you have leftover self-rising flour because you made my cream biscuits or those easy English muffins we all love, you can use that here and just leave out the additional baking powder and salt.

See recipe card below for a full list of ingredients and measurements.

Prepping your Muffin pan

I try not to add an equipment section unless I have something very specific to say about an unusual piece of equipment, but I just want to say a word about your muffin pan. Even if you use a nonstick muffin pan, you still should spritz the muffin cups with a light coating of nonstick spray.

What's worse than a muffin that sticks to your pan? Oh, I'll tell you what's worse, when you try to peel off the paper liner and half of your muffin stays behind. Spritz your muffin liners as well. You'll thank me later when your mouth is full of muffin.

Quick Recipe Video

Step-by-Step Instructions

Most muffin recipes use the classic 'muffin method' where you mix dry ingredients in one bowl, wet in another, then combine. But here, we're getting a flavor boost right from the start by rubbing lemon zest into sugar first.

• Start by preheating your oven to 425°F and spraying the inside of your muffin pan, or paper liners inserted into the wells, with nonstick spray.

Making your muffin batter

Step 1: In a large bowl combine your granulated sugar and the zest of two lemons.

Step 2: Use your fingers to rub the lemon zest into the sugar until the sugar turns a yellow color and everything smells fragrantly lemony.

Step 3: Add fresh lemon juice from half a lemon and squeeze in. Save the rest of the lemons for making your glaze or squeezing into your tea.

Step 4: Add in your eggs and your Greek yogurt. Melt your butter in a small saucepan and then add your vegetable oil to the hot butter, which will bring it down to room temperature.

Step 5: Pour the melted butter and oil into the rest of the the wet ingredients and whisk vigorously to combine everything. That lemon flavor is going to get everywhere!

Step 6: Fold in your poppy seeds.

Step 7: Sprinkle flour, baking powder, baking soda, and kosher salt over the top of the wet ingredients and fold wet and dry together just until the last of the flour disappears.

Step 8: Let your batter rest for 15 minutes and then scoop or portion evenly between the 12 wells of your muffin pan.

Baking your Muffins

Step 8: Bake at 425°F for 5 minutes. After 5 minutes turn the oven down to 350°F, without opening the oven door. Bake for another 15 to 18 minutes, or until a skewer inserted in the center comes out clean or the internal temperature with an instant thermometer is at least 190°F. Let cool for five minutes in the pan and then transfer to a wire rack to cool while you make your glaze.

Glazing your muffins

Step 1: Combine powdered sugar, lemon juice, and cream or milk in a small bowl and whisk until completely combined.

Step 2: While still warm, dip your muffin tops into your bowl of glaze, gently swirling to let the excess drip off. Set back on wire rack and let cool completely.

Lemon Curd Filling

The only way to make these lemon muffins better is to fill them with lemon curd before baking - for the best mashup of a muffin and a lemon tart! I use my easy homemade lemon curd, but you can use the best store-bought curd that you can afford

Step 1: Spray the back of a measuring spoon with nonstick spray, or a little water. Press into the top of your muffin batter to make a depression at least 1 inch deep. Respray or dampen before each muffin.

Step 2: Use your tablespoon, or a small scoop, to place a generous tablespoon of curd into each depression. Bake as directed.

Your lemon curd muffins should bake up like a lemon poppy seed muffin with a lemon tart surprise. Sometimes the muffins are so excited about rising, that your lemon curd may ooze out over the sides. No problem. Just spread more lemon curd on top, and even more while eating!

Recipe FAQs

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