I have NEVER been so invested in creating different desserts that are convenient and easy as I have lately! I am obsessed!

The clients at my current job are in love with desserts and always appreciate when I create desserts or breakfast sweets they can eat on the go. This next recipe is for a lemon poppy seed cupcake that I filled with lemon curd. The curd really takes these muffins over the top! Yum! I may be partial to my own cooking (aren’t we all?! haha) but these are damn good.


Lemon Poppy Seed Muffins

3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking powder
1 teaspoon salt
1 cup white sugar
1 cup buttermilk
3 eggs
1 1/2 sticks salted butter, melted (I REALLY enjoy baking with salted butter)
1 teaspoon pure vanilla extract
2 tablespoons poppy seeds (try with sesame seeds for a unique twist!)
Zest of two lemons

This batter comes out thick, not to fear the result is delicious regardless :-)
Sift together flour, baking powder, baking soda and salt. In a separate bowl whisk together  butter, sugar, vanilla, eggs, lemon zest, poppy seeds and butter milk. Pour the wet ingredients into the dry and mix till JUST combined.

You can make muffins out of these or make a loaf!
Fill with curd in a piping bag and glaze generously by dipping muffin upsidedown and turning over to drip off any extra glaze.


2 cups powdered sugar
Juice of 2 lemons

Whisk the two together until smooth. Add more or less of each ingredient until you have a desired consistency. (I say more or less because some people like a real pungent lemon flavor)

Curd (always sounds daunting but its painless I promise!)

4 egg yolks
3/4 cup white sugar
1 teaspoon lemon zest
1/2 cup lemon juice
1/2 stick butter
pinch of salt

Whisk yolks, sugar, lemon zest and juice in a bowl. Pour into a pot and cook on low-medium heat constantly stirring until mixture thickens. This could take up to 10 minutes. Once the mixture has thickened, remove from heat, add butter a pat at a time until  it is all incorporated. Finish by adding a pinch of salt. Place on a sheet tray (allows to cool faster with more surface area) and let cool in the fridge for at least 2 hours.


Leave a Reply