Lemon Poppyseed Muffins with Lemon Vanilla Filling

These soft and moist lemon poppyseed muffins are a delightful treat that combines the brightness of lemon with the nutty crunch of poppy seeds. The addition of a luscious lemon vanilla filling adds an extra layer of flavor, making these muffins perfect for breakfast or a snack. Their fluffy texture and sweet citrus notes make them a crowd-pleaser, while being simple to prepare.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup granulated sugar
• 2 tablespoons poppy seeds
• 1 large egg
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• 1 tablespoon lemon juice (for filling)
• 1 teaspoon vanilla extract (for filling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and poppy seeds.
3. In another bowl, mix the egg, buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
5. In a separate bowl, beat the cream cheese with the powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
6. Fill each muffin cup halfway with batter, add a teaspoon of the lemon vanilla filling in the center, and then top with more batter until each cup is about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.