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Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the sour cream, milk, lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spoon the batter into the prepared muffin cups, filling each about halfway.
If using lemon curd, add a small dollop in the center of each muffin and gently swirl with a toothpick.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Variations & Tips
For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. If you prefer a sweeter muffin, add a streusel topping made from brown sugar, flour, and butter before baking. For those who are not fans of poppy seeds, you can omit them or replace them with chia seeds for a similar texture. To make these muffins dairy-free, use coconut oil instead of butter and almond milk in place of regular milk.
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