MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING
Moist Lemon Drizzle Muffins with Lemon Curd Filling, a little treat for Easter or all year round. If you like the classic lemon drizzle cake, you will absolutely love these little beauties. Super easy to make, great for kids and grown-ups alike.
Provided by Daniela Apostol
Categories Dessert
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 258 kcal, Carbohydrate 42 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 92 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
LEMON CURD MARBLED MUFFINS
Make and share this Lemon Curd Marbled Muffins recipe from Food.com.
Provided by Brookelynne26
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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 add that's 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.
EASY LEMON CURD
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
Nutrition Facts : Calories 281 g, Fat 19 g, Protein 3 g
LEMON CURD MUFFINS
Make and share this Lemon Curd Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 54m
Yield 12 muffins
Number Of Ingredients 13
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.
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