Description
These Easy Lemon Curd Muffins are a delightful treat bursting with citrus flavor. They are moist and tender, with a zesty lemon curd center and topped with candied lemon slices for a sweet and tangy finish. Perfect for breakfast or as a snack with your favorite hot beverage.
Ingredients
Candied Lemon Slices
- 1 cup (250ml) water
- 1 cup (200g) sugar
- 2 lemons
For the Muffins
- 1 ¼ cups (250g) sugar, preferably superfine / caster
- 1 tbsp lemon zest
- 3 large eggs, room temperature
- 1 cup (225g) softened unsalted butter or margarine
- ⅓ cup (80g) lemon curd
- 2 cups (260g) self-rising flour or see notes
Instructions
- Make the candied lemon slices – Give your lemons a good scrub and cut into thin slices, removing any pips. Combine the water and sugar in a pot. Bring to a simmer and stir until the sugar dissolves. Add the lemon slices and simmer over low heat for 30-40 minutes or until the lemon slices are translucent.
- 1 cup (250ml) water, 2 lemons, 1 cup (200g) sugar
Remove the lemon slices from the syrup and place on a baking liner to cool down and firm up. Reserve the lemon syrup to use on the muffins, brush on cakes, or use in drinks.
- Make the lemon curd muffins – Place the sugar in a mixing bowl, add the lemon zest and use your fingertips to rub together so that the fragrant citrus oil from the zest is released.
- 1 ¼ cups (250g) sugar, 1 tbsp lemon zest
Add the eggs and softened butter and beat together using a hand mixer (or your stand mixer), using a spatula to scrape the bottom and sides of the bowl. Add the lemon curd and a spoonful of the flour and beat once again until thoroughly combined.
- 3 large eggs, 1 cup (225g) softened unsalted butter, ⅓ cup (80g) lemon curd, 2 cups (260g) self-rising flour
Now add the remaining flour and once again beat together until the batter is smooth. Use a medium cookie scoop to divide the batter evenly between 10-12 large muffin cases.
- Finishing touches – Drizzle the warm muffins with the lemon syrup and decorate them with the candied lemon slices.
Notes
- Store in a covered container at room temperature for 2-3 days.
- You can also freeze the muffins (without the glaze or any decorations) for up to three months. Cool first, use plastic wrap and foil to wrap them and label with the date. Thaw in the refrigerator before serving.
- Use softened butter – the butter should be soft enough for your finger to leave an imprint if prodded. Remaining ingredients, namely the eggs, also need to be room temperature.
- Make sure the self-raising flour is fresh. If you can’t get hold of it, you can use all-purpose flour (plain flour) with 4 teaspoons baking powder and a pinch of salt.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 369 kcal
- Sugar: 34g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
