Indulge in the tangy delight of these Lemon Curd Stuffed Muffins, a recipe that combines the bold flavors of lemon with a sweet, buttery crumble. Each muffin is filled with a rich, homemade lemon curd, the same kind used in classic lemon pies, making them a perfect treat for anyone who loves a good spoonful of creamy citrus goodness. Ideal for weekend baking, these muffins promise to be a hit at any gathering or a luxurious addition to your morning coffee.
Why You’ll Love This:
These muffins are not only bursting with the fresh, zesty taste of lemon but also offer a delightful texture contrast between the soft muffin and the crunchy crumble topping. The surprise center of lemon curd adds a burst of flavor with every bite, making these muffins uniquely satisfying. They are perfect for those who enjoy a bit of tartness balanced with just the right amount of sweetness.
Perfect Occasion:
Serve these Lemon Curd Stuffed Muffins at your next brunch, as a special weekend treat, or take them along to a potluck to impress your friends. They are particularly great during spring and summer when the bright flavors of lemon feel especially refreshing. These muffins are also excellent for holiday mornings or any occasion where you want to add a sophisticated touch to your baked goods.
Decoration Tips:
To enhance the presentation, sprinkle powdered sugar over the muffins once they have cooled. This not only adds an extra layer of sweetness but also makes them visually more appealing. For a festive touch, garnish with thin lemon slices or a small twist of lemon zest right before serving. If serving at a party or brunch, pair each muffin with a dollop of whipped cream or a side of extra lemon curd for dipping.
Ingredients for the Muffins:
- Butter (75g)
- Sugar (3/4 cup)
- Flour (2 1/4 cups, self-rising or all-purpose with 2 tbsp baking powder)
- Egg (1)
- Lemon zest (from 1 lemon)
- Lemon juice (from 1/2 lemon)
- Milk (1 cup)
Ingredients for the Crumble:
- Butter (25g)
- Flour (1/4 cup)
- Sugar (1/4 cup)
Ingredients for the Lemon Curd:
- Egg yolks (3)
- Whole egg (1)
- Sugar (120g)
- Lemon juice (60 cc)
- Lemon zest (from 1 lemon)
- Butter (80g)
Instructions:
- Lemon Curd Preparation:
- In a double boiler, whisk together egg yolks, whole egg, sugar, and lemon juice. Cook, stirring constantly, until thickened. Remove from heat and stir in butter. Chill covered in the refrigerator.
- Muffin Preparation:
- In a bowl, combine flour, sugar, cold butter, and lemon zest to create a sandy texture.
- Mix milk with lemon juice and let sit for a few minutes until it appears curdled. Stir into the flour mixture along with the egg until just combined.
- Crumble Preparation:
- Mix butter, sugar, and flour with your fingertips to form a crumbly texture.
- Assembling the Muffins:
- Fill muffin tins or liners three-quarters full with batter. Make a well in the center of each and add a spoonful of lemon curd. Top with crumble.
- Bake in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) for about 20 minutes or until golden and a tester comes out clean.
Enjoy these delightful Lemon Curd Stuffed Muffins, a perfectly balanced treat that combines the crispness of crumble with the smooth tanginess of lemon curd!
