Description
Silky lemon curd muffins bring Mediterranean sunshine into your kitchen with zesty, buttery charm. Delicate crumb and tangy filling promise pure breakfast bliss that will tempt you from first delightful bite.
Ingredients
Scale
Muffin Ingredients:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
Base Ingredients:
- 1 large egg (room temperature)
- 3/4 cup yogurt (room temperature)
- 1/2 cup white sugar
- 1 tablespoon lemon zest
Wet and Fat Ingredients:
- 1 stick (113 grams / 4 ounces) unsalted butter, melted and cooled
- 1/2 cup lemon curd (plus extra for brushing and filling)
Instructions
- Activate the oven to 375F (190C) and arrange paper liners in a muffin tin.
- Massage sugar and lemon zest together until aromatic and well-incorporated.
- Blend melted butter, yogurt, and egg into a silky, uniform mixture.
- Incorporate wet ingredients into the lemon-infused sugar, creating a cohesive batter.
- Gently fold in dry ingredients, mixing minimally to maintain a light texture.
- Generously distribute batter into muffin liners, nearly reaching the top edges.
- Bake for 22-25 minutes until muffins develop a golden exterior and respond with a springy touch when pressed.
- Immediately after removing from oven, delicately paint warm lemon curd across the muffin tops.
- Allow muffins to rest in the pan for 15 minutes, then transfer to a cooling rack.
- Once completely cooled, create a small cavity in each muffin and generously fill with additional lemon curd.
Notes
- Use fresh, high-quality lemons for the zest to ensure vibrant citrus flavor and maximum brightness.
- Avoid overmixing the batter to prevent tough, dense muffins; stop stirring as soon as ingredients are just combined.
- For a gluten-free version, replace wheat flour with a 1:1 gluten-free baking blend to maintain similar texture and rise.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation and quick breakfast options.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 195 kcal
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg