Lemon Curd Muffins Recipes

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MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING



Moist Lemon Drizzle Muffins with Lemon Curd Filling image

Moist Lemon Drizzle Muffins with Lemon Curd Filling, a little treat for Easter or all year round. If you like the classic lemon drizzle cake, you will absolutely love these little beauties. Super easy to make, great for kids and grown-ups alike.

Provided by Daniela Apostol

Categories     Dessert

Time 30m

Number Of Ingredients 9

150 g self-raising flour
1 egg
125 ml full-fat milk
3 tbsp butter, melted and cooled
1 tsp baking powder
1 tsp lemon extract
1 lemon
100 g sugar + 3 tbsp for the drizzle
6 tsp lemon curd

Steps:

  • Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
  • Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
  • Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
  • Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
  • Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
  • Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
  • Bake for 20-25 minutes until golden.
  • Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
  • When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
  • Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
  • Serve with extra lemon curd if you wish.

Nutrition Facts : Calories 258 kcal, Carbohydrate 42 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 92 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

LEMON CURD MUFFINS



Lemon Curd Muffins image

Make and share this Lemon Curd Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 54m

Yield 12 muffins

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon finely grated lemon zest
8 ounces cream cheese, softened
1 egg
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup prepared lemon curd
2 tablespoons turbinado sugar

Steps:

  • Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • In a large bowl, using an electric mixer on med-high speed, beat sugar, butter and lemon zest until light and fluffy.
  • Beat in cream cheese until blended.
  • Beat in egg, lemon juice and vanilla until blended.
  • Add the flour mixture to the egg mixture and gently stir with a wooden spoon until just blended.
  • Divide half the batter equally among prepared muffin cups.
  • Spoon 2 tsp of the lemon curd into the center of each cup of batter.
  • Top with the remaining batter and sprinkle with turbinado sugar.
  • Bake in oven for 22-24 minutes or until tops are golden brown and spring back when touched.
  • Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

LEMON MUFFINS



Lemon Muffins image

Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 tablespoon grated lemon zest
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g

LEMON CURD CUPCAKES



Lemon Curd Cupcakes image

Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up.-Kerry Barnett-Amundson, Ocean Park, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 dozen.

Number Of Ingredients 23

3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 large egg, lightly beaten, room temperature
1 teaspoon grated lemon zest
BATTER:
3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Edible flowers or additional grated lemon zest, optional

Steps:

  • For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. , In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.

Nutrition Facts : Calories 376 calories, Fat 16g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CURD AND CREAM CHEESE MUFFINS



Lemon Curd and Cream Cheese Muffins image

This recipe comes from the Daily Mail's Leith's Recipe of the Day. I made some yesterday for our Brownie Pack's Tsunami fundraising event and they, along with my brownies (I used Recipe no 13729 - not my recipe! But a good one!) were sold out. Try them for something different. I did need more than the amount below of lemon juice for the glaze. The recipe says "10 minutes" prep time. I think they're talking about professionals. I'm "just" a housewife - it took me a while longer. But worth it.

Provided by Sherrie-pie

Categories     Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

170 g plain flour
1 1/2 teaspoons baking powder
70 g caster sugar
2 finely grated lemons, zest of
125 ml milk
1 egg, beaten
50 g butter, melted and cooled
2 tablespoons lemon curd
1/4 teaspoon vanilla essence
55 g cream cheese
20 g icing sugar
2 1/2 teaspoons lemon juice
55 g icing sugar, sieved

Steps:

  • Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
  • Sift flour, baking powder and caster sugar together.
  • Add lemon zest.
  • Mix together the milk, egg, butter, lemon curd and vanilla essence.
  • Mix together the cream cheese and icing sugar in a seperate bowl.
  • Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
  • Put 1 tablespoon of the muffin mix into the base of the muffin pans.
  • Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
  • The tins should be almost full to the top.
  • Bake in the centre of the preheated oven for 20 minutes.
  • Prepare the glaze by mixing the icing sugar and lemon juice together.
  • Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.

LEMON CURD MUFFINS



Lemon Curd Muffins image

Lemon muffins with lemon curd

Provided by wayne_p

Time 30m

Yield Makes Muffins

Number Of Ingredients 0

Steps:

  • Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
  • Sieve the flour into a bowl mix in the sugar
  • mix together the egg, sunflower oil, milk and vanilla extract in a bowl
  • Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mis to make the muffin batter add some juice of a lemon stir it in.
  • fill the muffin cases half full withthe batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
  • place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.
  • For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
  • If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.
  • The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
  • Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.
  • Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.
  • Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.

LEMON CRUMB MUFFINS



Lemon Crumb Muffins image

I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 40 muffins.

Number Of Ingredients 16

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs, room temperature
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

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From cinnamonsugarandalittlebitofmurder.com


ULTIMATE LEMON POPPY SEED MUFFINS - BAKER BY NATURE
2015-07-22 Instructions. Adjust and oven rack to the middle position; preheat oven to 375 degrees (F). Line a 12-cup muffin tin with paper liners; spray lightly with non-stick spray; set aside. Combine sugar and lemon zest in a large bowl; using your fingers rub the lemon zest into the sugar until well combined and fragrant.
From bakerbynature.com


LEMON CURD MUFFINS - SHERRY BABY RECIPES
2019-12-17 Bake for 18 to 20 minutes or until golden brown. Cool in popover pans on a wire rack for 5 minutes. Remove from pans. Top with remaining lemon curd and toasted coconut. Serve warm or cool. Makes 6 popovers. To make in muffin cups: Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. Prepare muffin batter as above.
From sherrybabyrecipes.com


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