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!