If you read my Homemade Lemon Curd post then you will know that one of my favourite flavours to cook with is lemon. It is such a versatile little fruit that can be used to freshen up sweet and savoury dishes. I also love muffins, I much prefer the texture of a muffin than a cupcake. Although I can never make muffins like they do in the shop, is there a secret to that dome top that I don’t know about?
These muffins are so tasty and inside is a hidden gem which is the lemon curd. They are fairly simple to make. I attempted to put the lemon curd into the muffins before they cooked but this didn’t work as the lemon curd is heavier than the muffin mixture, so the lemon curd just sank to the bottom. I then used an icing piping tool to put the lemon curd into the middle after they had baked and cooled, this worked brilliantly well.
Lemon Curd Muffins, Filled With Homemade Lemon Curd
400g Self-Raising Flour
300ml Semi-skimmed Milk
150ml Rapeseed Oil
2 Large Eggs
1 tsp Baking Powder
Zest and Juice of One Lemon
1 tsp Vanilla Essence
Icing Sugar for Dusting
Pre-heat the oven at 200C (Gas mark 6). Place muffin cases into a muffin tray, you will make around 12 muffins with this recipe. Using an electric mixer, beat the eggs then pour in the oil, vanilla essence and milk and mix until well combined. Then add the sugar, lemon zest and juice then mix to form a smooth batter. Sieve in the baking powder and flour and mix until combined and smooth.
Fill the muffin cases 3/4 full and place in the pre-heated oven. Bake for 20-25 minutes or until you place a skewer into the centre of the muffin and it comes out clean. Once baked, remove from the trays and place on a cooling rack.
Once cooled you are then able to fill the muffins. To do this you need to fill the icing piping tool with lemon curd, insert it, at an angle, into the middle of the muffin. Squeeze until you see lemon curd oozing from the hole. You can cover the small hole by sprinkling icing sugar over the top.