Are you looking for a delightful and zesty muffin recipe that's sure to tantalize your taste buds? Lemon curd muffins are a delectable treat that blends the tangy sweetness of lemons with the soft and fluffy texture of muffins. These muffins are perfect for breakfast, brunch, or as an afternoon snack. With their bright yellow color and irresistible aroma, they're sure to be a hit with everyone who tries them. So, if you're ready to embark on a culinary adventure, let's dive into the world of lemon curd muffins and discover the secrets to creating the perfect batch.
Let's cook with our recipes!
LEMON CURD MUFFINS
Make and share this Lemon Curd Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 54m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, using an electric mixer on med-high speed, beat sugar, butter and lemon zest until light and fluffy.
- Beat in cream cheese until blended.
- Beat in egg, lemon juice and vanilla until blended.
- Add the flour mixture to the egg mixture and gently stir with a wooden spoon until just blended.
- Divide half the batter equally among prepared muffin cups.
- Spoon 2 tsp of the lemon curd into the center of each cup of batter.
- Top with the remaining batter and sprinkle with turbinado sugar.
- Bake in oven for 22-24 minutes or until tops are golden brown and spring back when touched.
- Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
LEMON CURD AND CREAM CHEESE MUFFINS
This recipe comes from the Daily Mail's Leith's Recipe of the Day. I made some yesterday for our Brownie Pack's Tsunami fundraising event and they, along with my brownies (I used Recipe no 13729 - not my recipe! But a good one!) were sold out. Try them for something different. I did need more than the amount below of lemon juice for the glaze. The recipe says "10 minutes" prep time. I think they're talking about professionals. I'm "just" a housewife - it took me a while longer. But worth it.
Provided by Sherrie-pie
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
- Sift flour, baking powder and caster sugar together.
- Add lemon zest.
- Mix together the milk, egg, butter, lemon curd and vanilla essence.
- Mix together the cream cheese and icing sugar in a seperate bowl.
- Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
- Put 1 tablespoon of the muffin mix into the base of the muffin pans.
- Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
- The tins should be almost full to the top.
- Bake in the centre of the preheated oven for 20 minutes.
- Prepare the glaze by mixing the icing sugar and lemon juice together.
- Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.
LEMON CURD MARBLED MUFFINS
Make and share this Lemon Curd Marbled Muffins recipe from Food.com.
Provided by Brookelynne26
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine.
- Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined - it's essential not to overmix or you'll get dense, cakey muffins.
- Add 2/3 of the lemon curd in 6 or 7 dollops and quickly "marble" it lightly through the mixture (a couple of light stirs is really add that's needed). If your lemon curd is a bit stiff, just add it in little blobs.
- Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.
GINGERBREAD MUFFINS WITH LEMON CURD FILLING
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin. When the muffins have cooled to room temperature, squeeze about a tablespoon of lemon curd into each, using a pastry tube.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh lemon curd. This will give your muffins the best flavor. If you don't have fresh lemon curd, you can use store-bought, but make sure it's a good quality brand.
- Don't overmix the batter. Overmixing will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing in the oven.
- Bake the muffins at a high temperature for a short amount of time. This will help the muffins rise and create a crispy crust.
- Let the muffins cool completely before frosting them. This will help the frosting set properly.
Conclusion:
Lemon curd muffins are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. With their bright citrus flavor and tender crumb, these muffins are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love