Lemon Curd Muffins

I think one of my very most favourite ingredients to work with has to be lemon curd.  Well, actually one of my very favourite things to eat is Lemon Curd.  I could eat it right out of the jar with a spoon.  Yes . . .  I am a glutton!

This means that I always have a jar or two or three in my cupboard of ready made curd.  English Provender make a really good one.   I also am prone to make my own, especially in the Winter when lemons are at their cheapest, coming to us from Spain over here in the UK.

I have always wondered what it must be like to be able to just walk out of your door and pick lemons from off of a tree.  That must be amazing.  What do lemon blossoms smell like?  I am sure they smell gorgeous.  

I made some lemon curd earlier this week and took the opportunity to make these delicious Lemon Curd Muffins with some of it.  My recipe makes rather a lot and it doesn’t keep a really long time in the refrigerator, so I usually give a jar of it away and then eat my fill . . .  yes with a spoon, on toast, etc. and in delicious recipes such as this one.

I confess . . .  its really not much of a chore . . .

More of a pleasure really . . .

You will want to use a good quality of lemon curd for these, or better yet make your own! Homemade lemon curd . . . so easy to do and so much better than any you can buy.

Lemon Curd Muffins. It’s a good thing!

*Lemon Curd Muffins*
Makes 9 medium muffins
Printable Recipe

You want to use a good quality lemon curd in these delicious muffins. It will give a more defined lemony flavour. Fabulous eaten warm.

200g (1 1/2 cup) self raising flour
100g caster sugar (1/2 cup)
1 large free range egg
3 fluid ounces sunflower oil (generous 1/3 cup)
5 fluid ounces of milk (generous 1/2 cup)
1/2 tsp vanilla
lemon curd

For the topping:
couple TBS caster sugar
lemon curd

Preheat the oven to 190*C/375*F/Gar mark 5. Line 9 medium muffin cups with paper liners. Set aside.

Sift the flour into a bowl and whisk in the sugar. Beat the egg, sunfower oil, milk and vanilla together in a beaker. Pour this mixture into the dry ingredients all at once. Stir gently together with a fork, just until combined. Spoon a heaped dessertspoon ful of the batter into each of the prepared muffin cups. Top each with 1 tsp of lemon curd. Top with the rest of the muffin mixture.

Bake for 15 to 20 minutes, until well risen, firm to the touch, and lightly browned. Remove from the oven. Brush the tops of the hot muffins with some more lemon curd and sprinkle with some caster sugar. Remove to a wire rack to cool. Eat warm for a real treat!

You can find a darn good recipe for lemon curd here! Yes, it’s mine and I happen to think it’s the best. It’s very easy to make and quite, quite delicious!!

Note . . .  an extra dab of lemon curd spread on the halves of a split muffin is quite a good idea also.  Especially if you are a lemon curd nut like me!  Bon Appetit!

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The English Kitchen
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