Ingredients
Method
Preheat oven to 425º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
Combine 2¾ cups plus 1 Tbsp. (350 g) unbleached all-purpose flour, 2 tsp. baking powder, ¾ tsp. baking soda, and ½ tsp. kosher salt in a medium bowl.
Add ¾ cup (150 g) granulated sugar and 2 Tbsp. grated lemon zest to a large bowl and use your fingers to massage zest into sugar until moistened and very aromatic. Whisk in 2 large eggs until smooth. Whisk in ¾ cup lemon curd, ½ cup plain whole-milk yogurt (not Greek), and ½ cup neutral oil (such as grapeseed or canola). Whisk in 2 Tbsp. fresh lemon juice and 1 tsp. vanilla extract.
Fold dry ingredients into wet ingredients until halfway combined. Mix in 2 Tbsp. poppy seeds until just combined and no flour streaks remain. Divide batter evenly among muffin cups, filling them to the brim.
Bake muffins for 5 minutes, then reduce oven temperature to 350º. Continue to bake, rotating pan once after 15-minute mark, until the top springs back to the touch or a tester inserted into the center comes out clean, an additional 15–20 minutes. Let cool in pan slightly, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.