Lemon Curd And Cream Cheese Muffins Recipes

MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
• Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
• Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
• Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
• Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
• Bake for 20-25 minutes until golden.
• Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
• When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
• Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
• Serve with extra lemon curd if you wish.

LEMON CURD MUFFINS

Steps:

• Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• In a large bowl, using an electric mixer on med-high speed, beat sugar, butter and lemon zest until light and fluffy.
• Beat in cream cheese until blended.
• Beat in egg, lemon juice and vanilla until blended.
• Add the flour mixture to the egg mixture and gently stir with a wooden spoon until just blended.
• Divide half the batter equally among prepared muffin cups.
• Spoon 2 tsp of the lemon curd into the center of each cup of batter.
• Top with the remaining batter and sprinkle with turbinado sugar.
• Bake in oven for 22-24 minutes or until tops are golden brown and spring back when touched.
• Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

LEMON CHEESECAKE TARTS

Steps:

• Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.