Best Ever Poppy Seed + Lemon Curd Muffins (small batch!)

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This small batch of poppy seed and lemon curd muffins is perfect for your next cozy baking project! Makes four muffins- for an individual or to share (though I won’t blame you if you don’t!).

When I was a kid, one of the highlights of my week was when my mom brought me by the local bakery on our way to school or camp. I loved going there- the smells, the sights, all those pastries, doughnuts, and muffins!

As I remember it, I pretty much always went for the same thing though…a lemon poppy seed muffin! I loved the sweet, lemony, jumbo muffins with poppy seeds and a little lemon filling in the top.

Throughout my adult life, these muffins have stayed my favorite, and I am forever trying lemon poppy seed muffin recipes at home.

Recently, I decided to come up with a recipe for lemon curd muffins, as similar as I could get it to those bakery style lemon poppy seed muffins as I could.

Now, I don’t have a jumbo muffin pan, but these muffins still had a beautiful dome and are reminiscent of the same texture as those bakery muffins.

They are sweet, moist, and lemony, with poppy seeds galore. I went a little heavier on the lemon curd in this muffin recipe, because why not! If you’re a fan of lemon, I know you’ll love these muffins.

Delicious bakery style lemon poppy seed muffins with lemon curd- plus it makes a small batch. Four beautiful muffins for sharing, or keeping all to yourself!

How to Make Poppy Seed + Lemon Curd Muffins

What Ingredients Do You Need?

Excellent question!

• 1 cup of all purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

• 2 tbsp vegetable oil
• 1 egg, room temp
• ¼ cup sour cream, room temp
• Zest of 2 lemon
• Juice of 2 lemon
• 1 tbsp poppy seeds

• 4 tbsp lemon curd, divided

You can use any sour cream you like. For the oil, I prefer a light tasting vegetable oil but you could use another light tasting oil or even olive oil. For the lemon curd, I used a store bought kind. Pick up your favorite or you can make your own if you like to do so!

What Equipment Do You Need for Poppy Seed + Lemon Curd Muffins?

• Medium bowl, small bowl
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• Lemon zester
• Oven
• Muffin tin
• Muffin scoop (not necessary, but handy!)
• Cooling rack

Pretty standard! I like to use the fine grater of my cheese grater for the lemon zest. If you have one of those or a dedicated zester, either will work. A muffin scoop helps to get more uniform muffins, and I love using mine!

Other Recipe Notes:

Make sure to get your ingredients to room temperature before you bake! I like to take mine out of the fridge 30-45 minutes before I begin.

Be careful not to over-stir your batter, as that can result in flatter/denser muffins. You want to stir the wet and dry ingredients together gently just until they are combined. If it’s a little lumpy that’s okay!

And finally, this recipe requires that you rest the batter for 1 hour before baking the muffins, so be sure to plan for that. I like to make these for the late morning or an afternoon snack and then save the rest for breakfast.

Or you can make the batter and let it sit in the fridge overnight, and then bake in the morning if you would like them first thing.

What is your favorite muffin? Do you like to make them at home?

I hope you’ll try these poppy seed and lemon curd muffins- I’m sure you’ll love them if you’re a fan of lemon! These are definitely up there on my favorites list.

(p.s. if you are gluten-free, I also have a great gluten-free lemon poppy seed muffin recipe for you!)

xoxo

5 from 2 votes

Best Ever Poppy Seed + Lemon Curd Muffins (small batch!)

Small batch poppy seed and lemon curd muffin recipe. Makes 4 lemony, delicious, muffins with lemon poppy seed flavor and a lemon curd filling.

Print Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Resting Time:1 hour hr

Total Time:1 hour hr 35 minutes mins

Ingredients

Dry Ingredients

• 1 cup of all purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Wet Ingredients

• 2 tbsp vegetable oil
• 1 egg room temp
• ¼ cup sour cream room temp
• Zest of 2 lemon
• Juice of 2 lemon
• 1 tbsp poppy seeds

Filling

• 4 tbsp lemon curd divided

Instructions

• Mix dry ingredients together in a medium bowl.
• In a small bowl, whisk together the vegetable oil, egg and sour cream. Add the lemon zest, lemon juice, and poppy seeds and whisk together. Pour the wet ingredients into the dry, and mix with a spatula or wooden spoon just until combined.
• Let the batter rest for 1 hour. Preheat the oven to 425 degrees fahrenheit.
• Once the batter has rested, lightly grease 4 cups of your muffin tin or place cup liners into the cups. Fill one cup about ½ full with the batter, and then place 1 tbsp of lemon curd into the center. Repeat with the remaining three cups. Split the remaining batter evenly in each muffin cup to cover the curd and fill the muffin cups all the way (a little over is okay!).
• Fill the empty cups in your muffin tin with water.
• Bake at 425 degrees Fahrenheit for 5 minutes. Then turn the temperature down to 375 and bake for another 15-18 minutes, until the muffins are cooked through. Remove to a cooling rack to cool, and enjoy!

Course: Breakfast, Dessert, Side Dish, Snack

Keyword: baked, breakfast, brunch, dessert, easy, holiday, Lemon, mother’s day, Muffins, snack, spring, summer

Servings: 4 muffins

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