Lemon Poppyseed Muffins

Lemon Poppyseed Muffins


  • 3 c. flour
  • 1 T. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 T. poppy seeds
  • 1 T. lemon zest
  • 10 T. butter
  • 1 c. sugar
  • 2 large eggs
  • 1 1/2 c. plain yogurt
  • 1/4 c. lemon curd


  • Set the butter out to soften.
  • Adjust the oven rack to the lower-middle position. Preheat the oven to 375 degrees. Spray a 12-cup muffin tin or line with paper liners.
  • Mix the flour, baking powder, baking soda, salt, poppy seeds and lemon zest. Set aside.
  • Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs. Alternate adding the flour and yogurt about 1/3 at a time. Beat just until combined.
  • Spoon half the batter into each muffin cup. Use a spoon to make a well in each cup of batter, dipping it into water if necessary to keep the batter from sticking. Drop a teaspoon of lemon curd in each well. Top with the remaining batter.
  • Bake at 375 degrees for 25 minutes or until golden brown. Set the pan on a wire rack to cool slightly, then remove the muffins from the pan.

0 comments on “Lemon Poppyseed MuffinsAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *