Lemon muffins with a citron preserve centre

Soft, fragrant and indulgent. I used delicious citron preserve given by Marisa at Valerio Giacomini's organic farm and Gargnano lemons from Lake Garda picked directly in my garden: an explosion of flavour and fragrance.
INGREDIENTS FOR 12 MUFFINS
300 g '00' flour
150 ml milk
120 g softened butter
100 g sugar
2 eggs
1 sachet baking powder
2 organic lemons
1 pinch salt
1 small glass limoncello (optional)
Citron or citrus preserve
I whisk softened butter and sugar electrically or by hand.
Once creamy, I mix in an egg.
Once combined, I add the other and a pinch of salt.
I add grated yellow zest of two large lemons.
I squeeze and add juice of 1 lemon.
I stir in milk.
I sift flour and baking powder.
I fold into mixture with a spatula.
I decided to add a small glass homemade limoncello (blog recipe) for zing; it works well.
I combine without overworking.
I line a muffin tin with cases and add a scant tablespoon mixture to each.
I put a teaspoon preserve centrally.pressing slightly towards the bottom.
I cover with remaining mixture.
I bake at 180°C for about 25 minutes until lightly coloured; ovens differ.
I cool on a rack and dust with icing sugar. The wonderful fragrance fills the house. Excellent with tea, at breakfast or whenever wanted!