Lemon Curd Filled Muffins Recipes

LEMON CURD FILLED MUFFINS

Steps:

• Preheat oven to 190C/375F and grease a 12 hole muffin tin.
• Place the flour, sugar and lemon zest into a large bowl and stir until just combined.
• Place the lemon juice, yoghurt, vegetable oil, eggs and vanilla extract into a jug and beat lightly.
• Pour wet into dry and mix by hand until just combined and there are no lumps of flour - don't be tempted to overmix your batter otherwise you'll have rubbery muffins!
• Fill each muffin hole half way and then place 1/2tbsp of lemon curd into each muffin hole, pressing it into the batter ever so slightly.
• Top each muffin with the remaining batter, each hole should be filled level.
• Place in the oven for 15-20 minutes until risen, golden around the edges and an inserted skewer into the centre comes out clean.
• Leave to cool in the pan for at least 10 minutes, before transferring to a wire rack to cool completely.
• Once cooled, muffins will keep in an airtight container, at room temperature for 4 days.

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-FILLED GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

LEMON CURD MUFFINS

Steps:

• Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
• Sieve the flour into a bowl mix in the sugar
• mix together the egg, sunflower oil, milk and vanilla extract in a bowl
• Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mis to make the muffin batter add some juice of a lemon stir it in.
• fill the muffin cases half full withthe batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
• place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.
• For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
• If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.
• The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
• Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.
• Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.
• Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.

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 CURD AND CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
• Sift flour, baking powder and caster sugar together.
• Add lemon zest.
• Mix together the milk, egg, butter, lemon curd and vanilla essence.
• Mix together the cream cheese and icing sugar in a seperate bowl.
• Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
• Put 1 tablespoon of the muffin mix into the base of the muffin pans.
• Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
• The tins should be almost full to the top.
• Bake in the centre of the preheated oven for 20 minutes.
• Prepare the glaze by mixing the icing sugar and lemon juice together.
• Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.