Lately I’ve been on a lemon kick! Lemon Ricotta muffins, Rosemary Lemon Tart, Lemon Curd, Lemon Chicken, Salmon with lemon and dill, Lemon Cookies, Artichoke and Lemon Risotto, Strawberry Lemonade… Ok, I got that from Sonic, but it’s still lemon-ish!
Today, my wonderful husband bought me a dwarf Meyer Lemon Tree! Isn’t it gorgeous? If you’ve never had a Meyer Lemon, it’s a delightful hybrid of lemon and a sweet orange. Perfect for home cooks!
Right now, it’s sitting on top of our patio table. I’ll put pictures up when it (and our square foot garden) are planted!
With dreams of future lemons dancing in my head, I decided to bake my favorite lemon treat. Lemon Poppy Seed Muffins! Lemon Curd added an extra burst of lemon goodness to these already delicious muffins.
These muffins are very basic. You can add a variety of things to change them up, blueberries, raspberries, chocolate chips, orange marmalade, bananas, whatever your heart desires!
Be creative and have fun!
For the Lemon Poppy Seed muffins, mix the batter with lemon zest, lemon curd and poppy seeds!
Line a 12 cup muffin tin with baking cups and fill with two tablespoons of batter. Put about a teaspoon of lemon curd in the center of the batter and cover with the rest of the batter.
Bake for 15-20 minutes and viola!
I can hardly wait for breakfast tomorrow morning!
Lemon Poppy Seed Muffins
Ingredients for basic muffins:
2 cups all-purpose flour
1/2 cup white sugar
3 tsp baking powder
3/4 cup whole milk
1/3 cup vegetable oil
a pinch of salt
Lemon Poppy Seed Additions:
1 TBLS grated lemon zest
6 TBLS prepared lemon curd, divided
2 tsp Poppy Seeds
Heat oven to 375 degrees. Line a 12 cup muffin pan with baking cups or spray with non-stick cooking spray.
In a large bowl, combine dry ingredients: flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix well.
In a medium bowl, combine milk, oil and egg, stirring until well blended. Add egg mix to the flour mixture and stir until just combined. Gently fold in 2 TBLS lemon curd. Do not overmix! The batter will be thick and lumpy.
Fill bottom of the cups with a few tablespoons of batter. Place a scant teaspoon of lemon curd in the center of the batter. Cover the curd evenly with the remainder of the batter and bake! Bake for 15-25 minutes or until a toothpick comes out clean. Start checking at 15 minutes. Mine took about 18-20 minutes, but every oven is different. Cool for 1 minute, then turn out on a wire rack. Serve warm with the remainder of the lemon curd as a topping!