Lemon Curd Marbled Muffins

1 1⁄2 cups all-purpose flour

2 teaspoons baking powder

1⁄4 teaspoon sea salt

1⁄2 cup sugar

1 egg

1⁄2 cup plain yogurt

1⁄2 cup whole milk

5 tablespoons unsalted butter, melted and slightly cooled

1 cup lemon curd, divided

Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to overmix or you’ll get dense, cakey muffins. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly “marble” it lightly through the mixture (a couple of light stirs is really all that is needed). If your lemon curd is a bit stiff, just add it in little blobs. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.