Lemon Curd Marbled Muffins

READY IN: 30mins
Recipe by Brookelynne26

From River Cottage Everyday

Top Review by carots

Tried this when I had a jar of lemon curd to use up. I used sunflower oil rather than butter and my kids wolfed them down saying they were the best muffins they had ever had, ever. This surprised me as they don't usually like lemon cake. Thank you

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine.
  2. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it's essential not to overmix or you'll get dense, cakey muffins.
  3. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly "marble" it lightly through the mixture (a couple of light stirs is really add that's needed). If your lemon curd is a bit stiff, just add it in little blobs.
  4. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.

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