Lemon Curd Muffins!
Easy homemade lemon curd muffins with a lemon white chocolate muffin batter, stuffed with lemon curd and topped with a streusel topping!
Print
Pin
Servings: 12 muffins
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 tsp vanilla extract
- Zest of 1-2 lemons
- 250 g plain flour
- 1 tsp baking powder
- Pinch of salt
- 125 ml buttermilk
- 150 g white chocolate chips
- 200 g lemon curd
Instructions
- 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 - I insert a piping bag with the end snipped off into the top of the muffin and pipe the lemon curd in
- 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
- I use these tulip cases
- I use these piping bags
- I use this type of white chocolate
- I use this muffin tray
- This recipe is for lemon muffins. To find a homemade lemon curd, you can find it on my blog here. Or, use shop bought lemon curd.