2teaspoonslemon zest (usually the zest of two large lemons)
3cupsall-purpose flour (not packed)
1and 1/2 cups WHOLE milk (whole milk or full-fat will yield the best results)
2large eggs, at room temperature
1stick (4 ounces) unsalted butter, melted and slightly cooled
For the glaze:
1teaspoonlemon zest (usually the zest of one lemon)
1/4teaspoonlemon extract (I recommend tasting the glaze first before adding this; it may be lemony enough and not need it)
Adjust and oven rack to the middle position; preheat oven to 375 degrees (F). Line a 12-cup muffin tin with paper liners; spray lightly with non-stick spray; set aside.
Combine sugar and lemon zest in a large bowl; using your fingers rub the lemon zest into the sugar until well combined and fragrant. Add the flour, baking powder, baking soda, and salt into the bowl and mix well to combine.
In a medium-sized bowl combine the milk, eggs, and lemon extract; whisk well until smooth and combined. Gently fold the liquid mixture into the dry mixture, stirring with a rubber spatula until just combined. Fold in melted butter, then quickly fold in lemon juice and poppy seeds.
Scoop two tablespoon sized dollops of batter into the bottom of each cup, top with a teaspoon of lemon curd, then top with another 1 and 1/2 tablespoons of muffin batter.
Bake until set in the center and golden brown; about 22 minutes.
Allow muffins to cool in the pan 5 minutes, then serve or cool completely and store for later use.