Description
Delight in these moist and zesty lemon muffins filled with tangy homemade lemon curd. Perfect for breakfast or an afternoon treat, these muffins combine a soft crumb with a burst of citrus flavor in every bite.
Ingredients
2 cups (250 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter, melted and cooled
2 large eggs
1/2 cup (120 ml) whole milk
1/4 cup (60 ml) fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup (240 grams) lemon curd
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the melted butter, eggs, whole milk, fresh lemon juice, lemon zest, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fill each muffin liner halfway with batter, about 2 tablespoons per muffin.
Add 1 tablespoon of lemon curd into the center of each muffin cup on top of the batter.
Cover the lemon curd with the remaining batter, filling each muffin cup about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until the muffins are golden and a toothpick inserted near the edge comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve the lemon muffins warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes