Lemon Curd Muffins
These lemon curd muffins are the perfect balance of sweet and tangy. The moist and fluffy texture of the muffins pairs perfectly with the burst of lemon curd in the center. With a light lemon-flavored sugar coating on top, these treats are a delightful indulgence for any time of the day.
— Constant Cookbook
Ingredients
- Ingredients
- 200g/7oz self-raising flour
- 100g/3 ½ oz golden caster sugar
- 1 large egg
- 75ml/3fl oz sunflower oil
- 150ml/5fl oz milk
- ½ tsp vanilla extract
- 60ml/12 tsp lemon curd
- For the sugar coating:
- 60ml/4 tbsp lemon curd
- 50g/2oz golden caster sugar
Instructions
- 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.
Yield
Makes 12 muffins
Comments
No comments found.