Light, fluffy and so good.
If you love lemon then these are the muffins for you. The batter has a hint of lemon flavour, but then you get a big zingy hit from the dollop of lemon curd hidden right in the middle. I think this is my new favourite muffin recipe.
These are ideal for any time of the day, even as part of a brunch. They are really quick to whip up but they also keep quite well (in an airtight container) if you need to make them in advance.
You can use home-made lemon curd if you like, but it is much easier to buy a jar from the supermarket 🙂
Ingredients – makes 12:
- 275g/10 oz plain (all purpose) flour
- 1 tbsp baking powder
- 115g/4 oz white sugar
- 1 cup milk
- 6 tbsp vegetable oil
- 2 eggs
- 2 teaspoons lemon juice (from a bottle is fine)
- 6 teaspoons lemon curd
- icing (powdered) sugar, optional, to decorate
- Heat your oven to 200C/180C fan forced/390F. Line 12 holes of a muffin pan with cupcake papers or, if you don’t have any cupcake papers, grease the holes well instead.
- Put the flour, baking powder and sugar in a medium bowl and stir to mix.
- Put the milk, oil and eggs in a jug and whisk together.
- Add the lemon juice to the milk mixture, then stir the liquid from the jug into the dry ingredients in the bowl.
- Stir until just combined – if you stir too much then your muffins will be tough.
- Divide half the batter between the 12 holes of the prepared pan. (This will be about 1 dessertspoon of batter per hole.)
- Dollop half a teaspoon of lemon curd on top of each, then divide the remaining batter between the holes to cover the lemon curd. (The cupcake papers might be quite full, but don’t worry).
- Bake for 18-20 minutes or until risen and golden.
- Remove from the oven, leave to cool for 5 minutes then transfer to a wire rack to cool completely.
- Dust with icing (powdered) sugar just before serving.