1Heat oven to 425°F. Line 15 standard-size muffin cups with paper baking cups. In medium bowl, stir muffin mix, milk, oil and eggs with spoon just until blended (batter may be lumpy).
2Spoon about 2 tablespoons batter into each muffin cup. Place about 1 teaspoon lemon curd on batter in each cup. Top with remaining batter, dividing evenly among cups.
3Bake 14 to 17 minutes or until golden brown. Cool in pan on wire rack 10 minutes. Remove from pan.
4Squeeze Glaze packet from muffin mix about 10 seconds (do not microwave). With scissors, cut off tip of 1 corner of packet. Drizzle glaze over warm muffins. Serve warm or cool.