Easy Lemon Curd Muffins
User Reviews
4.8
24 reviews
Excellent
Easy Lemon Curd Muffins
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These delicious Easy Lemon Curd Muffins are best made with my Granny’s Quick Lemon Curd which sinks to the middle during baking leaving a delicious sticky puddle on top. Finished with a dusting of icing sugar these muffins won’t hang around for long!
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Ingredients
- 240 g plain flour
- 175 g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 egg large
- 125 mls olive oil or any mild flavoured oil, light
- 125 mls PLAIN yogurt light or full fat (I used Greek style)
- 6 tbs lemon curd or shop bought if you have to!!, Granny's Quick brand
For Topping
- 12 tsp lemon curd heaped, Granny's Quick brand
- icing sugar powdered sugar, for dusting
Instructions
- Preheat oven to 180°C.
- Line a muffin tin with 12 paper muffin cases.
- In a large bowl add the flour, sugar, baking powder, bicarbonate of soda and salt.
- Then mix together well with a whisk.
- In a jug measure out the oil, yogurt and then add the eggs.
- Whisk together well.
- Stir the wet ingredients into the dry ingredients until just combined (don’t over mix).
- Then fold in the 6 tbsp or lemon curd until just mixed (again don’t over mix).
- Spoon the batter equally into the 12 muffin cases.
- Top each with a generous ½ tsp of lemon curd.
- Bake for 20 minutes on middle shelf of oven (or until muffins are golden brown and spring back to the touch).
- Cool on a wire rack and dust with icing sugar.
- Best eaten on first day but will keep for 2 - 3 days in an airtight container.
Notes
- If using shop bought curd add the zest of a lemon to the batter to give a zesty flavour!
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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