Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 large egg
- ½ cup milk
- ½ cup lemon curd
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin well.
- Step 2: In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
- Step 3: In a separate bowl, whisk together the melted butter, egg, and milk until smooth. Gradually pour this mixture into the dry ingredients and stir until just combined.
- Step 4: Gently fold in the lemon curd until evenly distributed throughout the batter. Be careful not to overmix; a few lumps are fine.
- Step 5: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious lemon curd muffins!
Notes
- For optimal freshness, store leftover lemon curd muffins in an airtight container at room temperature for up to two days, or refrigerate them for up to a week.
- To enjoy your muffins warm, simply reheat them in the microwave for about 10-15 seconds, or place them in a preheated oven at 350°F (175°C) for 5 minutes for a freshly baked taste.
- These muffins pair wonderfully with a dollop of whipped cream or a sprinkle of powdered sugar on top for an extra touch of sweetness and presentation.
- For a zesty twist, consider adding some lemon zest to the batter along with the lemon curd; it enhances the citrus flavor and gives a delightful aroma to your muffins!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 10g