These Lemon Curd Sourdough Muffins are a delightful combination of tangy lemon curd, fluffy sourdough muffin, and a light whipped cream topping. Each muffin is bursting with fresh lemon flavor, complemented by the unique taste of sourdough discard, making them both unique and irresistible. The addition of a homemade lemon curd center and a dollop of whipped cream on top adds a touch of luxury to these muffins.
Why You'll Love This: The vibrant lemon flavor, combined with the slight tang from the sourdough discard, creates a balanced and flavorful muffin that is moist and tender. The lemon curd adds a burst of citrusy goodness in every bite, while the whipped cream provides a light and creamy contrast. These muffins are perfect for lemon lovers and those looking for a twist on traditional baked goods.
Perfect Occasion: Ideal for breakfast, brunch, or an afternoon tea, these muffins are also great for special occasions like baby showers, garden parties, or any event where you want to impress your guests with a delicious homemade treat. They also make a wonderful snack or dessert, offering a refreshing change from typical muffins.
Decoration Tips:
- Add a fresh lemon slice or a twist of lemon zest on top of the whipped cream for an elegant garnish.
- Sprinkle a few edible flowers or mint leaves to add a touch of color and sophistication.
- Dust with a light coating of powdered sugar for a classic bakery-style finish.
- Serve on a decorative platter with extra lemon curd on the side for those who want an extra burst of lemon flavor.
Ingredients:
- Easy Lemon Curd:
- 1/4 cup butter
- 1/2 cup fresh lemon juice
- 1 cup granulated sugar
- 3 eggs, beaten
- 1 tbsp lemon zest
- Sourdough Lemon Muffins:
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- Juice and zest of 1 1/2 lemons
- 5 eggs, room temperature
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- Whipped Cream:
- 1 cup heavy cream, cold
- 3 tbsp powdered sugar
Instructions:
- Prepare the Lemon Curd:
- In a large bowl, melt the butter. Add the lemon juice, eggs, sugar, and lemon zest. Whisk until combined.
- Microwave for 1 minute, remove and whisk thoroughly. Microwave again for 30 seconds, remove and whisk well. Repeat this process 3-4 more times until the mixture thickens to a custard consistency.
- Allow to cool, then refrigerate until ready to use.
- Prepare the Muffins:
- Preheat the oven to 350°F (175°C). Line a jumbo muffin pan with liners and grease with nonstick spray.
- In a medium bowl, whip the butter until fluffy. Add the sugar and cream together for 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the lemon juice, 1 tsp lemon zest, and sourdough discard.
- Gently fold in the flour, baking powder, and salt until just combined.
- Divide the batter among the muffin tin, filling each well 3/4 full. Place ~1 tbsp of lemon curd in the center of each muffin.
- (Optional: sprinkle with prepared crumb topping)
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Whipped Cream:
- In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Serve:
- Top each cooled muffin with a dollop of whipped cream and extra lemon curd, if desired.
Enjoy these delightful Lemon Curd Sourdough Muffins, perfect for any occasion where a touch of lemony goodness is needed!