The kids love muffins. Robyn calls them “nuffins” at the moment which is super cute. They’d only ever had chocolate until recently because if chocolate is an option, that’s what they ask for. Then I made some blueberry muffins, thinking that I might actually get to eat some for a change. I did not. So, I thought I’d try some Lemon Curd Filled Muffins because kids have a built-in fear of lemon. Another failure, I think I had two.
I’m not sure I’ve ever made anything that’s filled before. I can’t think why not now though, I’ll be filling everything from now on. It works so well, the muffin mix just cooks around the lemon curd blob, letting it just seep through slightly so that from the outside it looks like a nice neat muffin. Then, you bite in and get a gorgeous burst of tangy lemon curd. It’s even better if you eat them while they are still warm. Although, not too warm. Lemon curd gets very very hot. I speak with the experience on a burned tongue here!
Look at that beautiful blob of lemon! Honestly, Lemon Curd is one of my favourite things in the world. Even just on a slice of toast (4) in the afternoon with a cup of tea, it’s brilliant. I love the sticky, and the sweet and the tangy. Delicious!
But, the wonderful taste, texture and lemon curdyness wasn’t the only success of my Lemon Curd Filled Muffins. They rose! I managed to preheat the oven, and leave the door closed throughout the bake. Something I’ve previously been completely incapable of and the rise was much better than on some of my previous muffins. For a good rise, use plenty of baking powder, don’t over mix your batter, just fold the wet ingredients into the dry very gently until the powder and lumps have gone, preheat the oven and don’t bloody open the door! Then, you’ll have the perfect Lemon Curd Filled Muffins.
We used about a teaspoon of lemon in ours because despite what I said at the start, I wanted the kids to enjoy them. If I was making them just for me and Husband I’d probably increase it to a tablespoon but no more or it might be too heavy. I also find it best to use very cold Lemon Curd, straight out of the fridge, so it’s a bit jelly-like, this just makes it easier to spoon a dollop on to the muffin batter.
- 200 g Plain flour
- 150 g Granulated Sugar plus extra to top
- Pinch Salt
- 2 tsp Baking Powder
- 80 ml Cooking oil
- 1 Large Egg
- 80 ml Milk
- 2 tsp Vanilla Extract
Preheat the oven to 180 degrees and line a muffin tin with paper cases.
Mix the flour, sugar, salt and baking powder in a large bowl.
Mix together the oil, milk, vanilla and egg in a jug, until combined.
Pour the wet ingredients into the dry and gently fold until smooth.
Add half of the mixture to the muffin cases, so that they are around half full.
Spoon a dollop of Lemon Curd into the centre.
Cover with the rest of the muffin mixture.
Sprinkle over a little sugar.
Place in the oven and cook for 20 minutes.
Remove and cool on a wire rack.
Use a regular 12 hole muffin tin and either paper or silicon cases.
Use lemon curd straight from the fridge.