Almond Poppy Seed Muffins with Lemon Curd Filling
Adapted from


1/2 cup unsalted butter; softened
1/2 cup sugar
1/4 cup + 2 tablespoons skim milk
2 tablespoons half and half

1/2 cup sour cream
1 large egg
1 1/2 tablespoons almond extract
1½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds

Preheat oven to 375°F.  Cream butter and sugar.  Lightly beat milk, sour cream, egg and almond extract. Add to butter mixture while mixing.  Sift in flour, baking powder and salt. Mix until just combined. Do not over mix.  Stir in poppy seeds.  Transfer to 12 standard muffin tins with liners.  Bake 18-20 minutes or until light golden on edges.  If desiring a more browned top, brush lightly with milk, half and half or cream.  Transfer muffins to cooling rack. Allow to cool completely.  Scoop out a small portion of the center of the muffin (I used a small melon baller.)  Spoon in a dollop of lemon curd (recipe below).  Transfer to an airtight container for storage.
Lemon Curd
Adapted from Barefoot Contessa**

3/4 cups sugar
2 tablespoons unsalted butter, room temperature
2 large or extra-large eggs
1/4 cup fresh lemon juice (1 to 2 lemons)
Dash of kosher salt


In a small saucepan, cream the butter and sugar. Add the eggs, 1 at a time, then add the lemon juice and salt. Mix until well combined. Cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at just below simmer and will thicken a little bit further in the refrigerator. Remove from the heat and cool or refrigerate.

**I adapted the recipe because I didn't start with whole lemons (and therefore couldn't zest them), and I didn't want to have a bunch of leftover curd. It is too tempting for me to sit and eat it with a spoon! I have made the recipe as is, and it is delicious, but I also think for a quick and easy lemon curd that is still bursting with flavor, the one I provide above does the trick!