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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!

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Aunt Cookie January 15, 2007

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.

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Just_Gwen November 30, 2011

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!

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Wollemi May 13, 2008

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.

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sprue September 10, 2005
Lemon Curd and Cream Cheese Muffins