Amazing lemon curd muffins with a zesty sugar top

More than a little bit tasty!

In my other gig as editor of Kitchen Bitching, I was recently sent some samples of the new Great British Bakeware to review. Amongst the goodies parcelled prettily on my doorstep was a floral (and utterly gorgeous) muffin tray.

Now, despite being an avid baker, I’d never attempted muffins before, but after a recent trip to Costa (where I discovered their delicious lemon curd muffins), I was keen to better them. And — false modesty aside — I think I have. They’re gooey and delicious inside, and zesty, sweet and sticky on top (with an added crunch from the sugar).

The quantities may sound a little high, but if you want 12 decent sized muffins, rather than 12 teeny cupcakes, throw caution to the wind and get baking up a storm.

You’ll need:

For the muffins

  • 400g self-raising flour
  • 200g golden caster sugar
  • 2 large eggs
  • 150ml sunflower oil
  • 300ml milk
  • 1 tsp vanilla extract
  • 120ml homemade or good quality lemon curd
  • Juice of half a lemon

For the sugar coating

  • 60ml homemade or good quality lemon curd
  • 50g golden caster sugar

Make the magic happen

  1. Preheat your oven to 190C, and grease and line a muffin tin with 12 paper cases
  2. Sieve the flour into a large bowl and mix in the golden caster sugar

    It gets more exciting, I promise

  3. In a separate bowl, mix together yours eggs, sunflower oil, milk and vanilla extract
  4. Once combined, make a well in the flour and sugar mix and add a glug of the liquid mix into the centre of the well. Use a wooden spoon to stir this liquid into the surrounding flour and sugar, then continue to add the liquid a little at a time, stirring in more flour and sugar as you go. Add the fresh lemon juice and stir
  5. Fill your muffin cases halfway with batter, then dollop 1 tsp of lemon curd in the middle. Top up with the remaining muffin batter

    Tad messy, as baking should be

  6. Once your muffin cases are full, place the tray in a pre heated oven on the middle shelf, being careful not to slam the door
  7. Bake for 20 minutes, or until risen, firm and golden, then leave the muffins to cool
  8. When sufficiently cooled, microwave the lemon curd on high for 1 minute until it’s all gooey and melty. Pop your sugar into a shallow bowl, then take a pasty brush (so much fun) and paint on the melted lemon curd until it covers each muffin

    This was SO therapeutic!

  9. Immediately dip the tops of each muffin in the sugar

    Kids would LOVE this bit!

  10. Then leave the muffins to set

    Oh, do I have to share?

  11. Enjoy with a cup of something hot

    Serve with your prettiest tea set

I took these into work today and they were an enormous hit, so I predict your popularity levels will rocket if you’re in a sharing mood.

Love Emma xx

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4 thoughts on “Amazing lemon curd muffins with a zesty sugar top

  1. Pingback: Great British Bakeware « Kitchen Bitching Approved

  2. Pingback: Paleo: eating the no wheat, no grain, no dairy sort of way | White rabbits and hungry habits

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