Lemon Curd Muffins
Easy Lemon Curd Muffins are super sweet and tangy and with this recipe, you always get that wonderful slightly crunchy muffin top!
Servings 16 Muffins
Calories 272kcal
Ingredients
- 375 g Self Raising Flour
- 2 teaspoons Bicarbonate of Soda
- 150 g Caster Sugar
- 50 g Soft Light Brown Sugar
- 2 Medium Eggs
- 240 ml Buttermilk at room temperature
- 120 ml Vegetable Oil
- 1 teaspoon Vanilla
- 1 Lemon Zest and Juice
- 200 g Lemon Curd at room temperature
- 3 tablespoons Granulated Sugar Optional
Instructions
- Preheat the oven to 200 degrees C (fan-assisted) and line a muffin tin with cake cases.
- Toss together the flour, bicarb, and sugars gently until well mixed.
- In another bowl, whisk together the eggs, buttermilk, oil, and vanilla for a few minutes.
- Pour these wet ingredients into the dry ingredients and mix together until the batter is smooth (around 2 minutes with an electric whisk).
- Add the lemon juice and zest, and whisk for another minute.
- Spoon 2 tablespoons of muffin mix into each cupcake case.
- Add a tablespoon of lemon curd.
- Top with another tablespoon of muffin mix.
- Sprinkle on a little granulated sugar (optional).
- Bake at 200 degrees for 10 minutes, before reducing the temperature to 160 for 10-15 minutes, checking after 10.
Notes
- If you don’t have buttermilk, add 2tbsp lemon juice to normal milk and leave it on the side until it’s at room temp.
- Muffins are ready when the tops are golden brown and domed and still bounce back a little when pressed. You can also use a skewer to check that the centre is cooked, trying your best to avoid lemon curd.