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.
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?