Moist Lemon Drizzle Muffins with Lemon Curd Filling
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
287 kcal
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Course
Dessert
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Cuisine
International
Moist Lemon Drizzle Muffins with Lemon Curd Filling
Description
Moist Lemon Drizzle Muffins with Lemon Curd Filling combine citrus zest and a creamy curd to create a layered lemon experience inside a tender muffin. The batter is gently combined to avoid density, allowing a soft texture that contrasts with the smooth lemon curd nestled inside. After baking until golden, a lemon juice and caster sugar drizzle soaks into the tops while still warm, adding a glossy, tart finish.
The muffins are baked in a 12-hole tin with an initial layer of batter, then a spoonful of lemon curd covered by more batter to keep the filling enclosed. Cooling and loosening the muffins carefully helps maintain their shape for serving. They pair well with additional lemon curd to deepen the citrus flavor.
The recipe notes emphasize keeping ingredients at room temperature to prevent cracking and advise against overmixing the batter for optimal rise. Drizzling the lemon syrup immediately after baking ensures it absorbs properly.
Ingredients
- 300 g self-raising flour
- 2 egg
- 250 ml milk full-fat
- 200 g sugar
- 90 g butter 6 tablespoons, melted and cooled
- 1 teaspoon baking powder
- lemon zest from 2 lemons
- ½ cup lemon curd
For the drizzle
- lemon juice from 2 lemons
- 6 tablespoon caster sugar
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a mixing bowl, add the eggs and sugar, and use a hand mixer to beat them well.
- Pour in the milk, melted butter and lemon zest, and mix again.
- Sift in the flour and baking powder, and use a spatula to combine all the ingredients.
- Grease and flour a 12-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 minutes until golden.
- Squeeze the lemon juice out of the lemons used for the zest, and mix it with the 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.
Notes
- Keep all ingredients at room temperature to avoid the muffins cracking and leaking lemon curd during baking.
- Do not overmix the batter; mixing just until combined keeps the muffins tender and fluffy.
- Layer batter and lemon curd carefully so the curd remains enclosed in the center without leaking.
- Drizzle lemon juice and sugar mixture immediately after baking to allow it to soak into the warm muffins.
- Serve with extra lemon curd if desired for added lemon flavor.
User Reviews
Overall Rating
4.3
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