Description
Jamie Oliver’s Lemon Curd Muffins are soft, fluffy muffins filled with tangy lemon curd. The muffins are flavored with lemon zest and juice, then filled with a dollop of lemon curd for a sweet and citrusy surprise in every bite.
Ingredients
For the Muffins:
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- 250g plain flour
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- 2 teaspoons baking powder
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- 150g caster sugar
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- 1 teaspoon vanilla extract
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- 2 large eggs
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- 125ml milk
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- 100g unsalted butter (melted)
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- Zest and juice of 1 lemon
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- Pinch of salt
For the Lemon Curd Filling:
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- 200g lemon curd (store-bought or homemade)
For Garnish (Optional):
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- Icing sugar (for dusting)
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- Extra lemon zest
Instructions
Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper muffin cases or lightly grease the tin to prevent sticking.
In a large mixing bowl, sift together the plain flour, baking powder, and a pinch of salt. Stir in the caster sugar and lemon zest. This ensures the muffins have a light, fluffy texture and are evenly flavored with lemon.
In a separate bowl, whisk together the eggs, milk, melted butter, vanilla extract, and lemon juice. Make sure the melted butter has cooled slightly before adding it to prevent curdling.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix the batter, as this can make the muffins dense.
Spoon half of the muffin batter into the prepared muffin cases, filling them about halfway. Add a teaspoon of lemon curd to the center of each muffin. Then, spoon the remaining batter over the lemon curd, ensuring the curd is fully covered.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a skewer inserted into the cake part (not the lemon curd) comes out clean. The muffins should be lightly golden on top and spring back when touched.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. For an extra touch, dust the tops with icing sugar and a little extra lemon zest before serving.