Prep: Preheat the oven to 425F (yes, 425). Line a 12 cup muffin tin with paper liners.
Mix ingredients: Combine the dry ingredients in a large bowl. In a separate measuring jug, whisk together the wet ingredients until smooth.
Make batter: Add the wet to the dry ingredients and stir just until combined. Do not overmix!
Add to muffin cups: Spoon ⅔ of the batter into the prepared muffin cups. I like using a cookie scoop for mess-free work, but you do you, darling. Add a heaping teaspoon of lemon curd into the middle of each muffin, then divide the remaining batter on top.
Bake: Reduce the oven heat to 400F. Bake the muffins for 5 minutes. WITHOUT opening the oven, reduce the heat to 360F and finish baking the muffins for 15-20 minutes, or until a toothpick inserted comes out clean. Remember there’s lemon curd in the middle, so stick it closer to the side.
Cool: Cool the muffins in the pan for 5 minutes, then remove to a cooking rack until completely cooled.
Prepare Topping:
Stir the lemon juice into the powdered sugar until smooth. Drizzle over the cooled muffins and sprinkle with shredded coconut or poppy seeds. Or both. More is more, right?