Lemon Curd Muffins!
Easy homemade lemon curd muffins with lemon white chocolate batter, stuffed with lemon curd and topped with streusel!
Equipment
- oven
- mixing bowl
- piping bag
- Muffin Tray
- Tulip Cases
Ingredients
Streusel topping
- 45 g plain flour
- 30 g caster sugar
- 15 g unsalted butter
Muffin mix
- 75 g unsalted butter melted
- 75 ml vegetable oil
- 175 g light brown soft sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 250 g plain flour
- 1 teaspoon baking powder
- 125 ml buttermilk
- 150 g white chocolate chips
- 200 g lemon curd
Instructions
Preparation
- Preheat the oven to 180ºc fan and prep 12 tulip cases
- Add the flour, sugar and butter together and rub to breadcrumbs and leave to the side for now
- Add the butter, oil, sugar and eggs to a bowl and mix
- Add the vanilla and lemon zest mix
- Add the flour, baking powder and salt and mix
- Add the buttermilk and stir together
- Add the white chocolate chips and stir
- Split between 12 tulip cases evenly
- Pipe the lemon curd into the muffins in the cases
- Sprinkle over the streusel topping
- Bake for 22-25 minutes until golden
- Leave to cool for 20-30 minutes and enjoy
Notes
The muffins are delicious warm, but the lemon curd will be quite runny fresh out of the oven. Leave them to cool to room temp and it’ll thicken again. The muffins are best in the first couple of days, but do last up to four days at room temp. You can freeze the muffins for 3+ months.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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