Lemon Curd and Cream Cheese Muffins

Submitted by Sherrie-pie

"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."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6

ingredients

• MUFFIN

• 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

• FOR THE GLAZE

• 2 1⁄2 teaspoons lemon juice
• 55 g icing sugar, sieved

directions

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

Reviews

[Aunt Cookie]

These were lovely muffins, even without the glaze (I was too lazy to glaze them, I have to admit). I was able to get 12 mini muffins and 4 regular-sized muffins from this. I'm sure they'll be well received at work tomorrow. For Americans using this recipe...I used 3/4 c flour, 5 tb. granulated sugar, a little more than 1/2 c milk, 4 tb. butter, and 1.5 tb. powdered sugar (I think the glaze would call for 1/4 cup powdered sugar). Thanks for the recipe!

 

[Just_Gwen]

I reviewed this recipe ages ago and have made them dozens of times since. Everyone who has tried them has loved them and they never last long. My main advice is don't over-stir! They lose their dreamy fluffiness and turn chest. Better to leave the batter a little lumpy. You won't hardly notice it.

 

[Wollemi]

I made my own lemon curd the same day and then used this recipe. Also added a small spoonful of lemon butter on top of the cream cheese mix in the middle. They turned out beautifully. One for the recipe box!

 

[sprue]

these muffins are delicious. they are moist and the cream cheese filling is delicious. i had a hard time with the measurements and the batter seemed a little runny but they turned out perfect. its rare that i have lemon curd on hand but this is a great use for it. i put a crumble topping on it instead of the glaze and it was delicious.. didnt quite make a dozen muffins it actually made 9 for me. but definately one of the better muffins i have eaten, thanks for a great recipe.