Easy Lemon Curd Muffins
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!
Servings 12 muffins
Ingredients
- 240 g plain flour
- 175 g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 eggs large
- 125 mls light olive oil or any mild flavoured oil
- 125 mls plain yogurt light or full fat (I used Greek style)
- 6 tbs Granny’s Quick Lemon Curd or shop bought if you have to!!
For Topping
- 12 ½ tsp Granny’s Quick Lemon Curd heaped
- Icing sugar for dusting (powdered sugar)
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.
Video
Notes
If using shop bought curd add the zest of a lemon to the batter to give a zesty flavour!