Lemon Curd and Cream Cheese Muffins
- Reviews 4
Ready In: 40 mins
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
- Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
- Sift flour, baking powder and caster sugar together.
- Add lemon zest.
- Mix together the milk, egg, butter, lemon curd and vanilla essence.
- Mix together the cream cheese and icing sugar in a seperate bowl.
- Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
- Put 1 tablespoon of the muffin mix into the base of the muffin pans.
- Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
- The tins should be almost full to the top.
- Bake in the centre of the preheated oven for 20 minutes.
- Prepare the glaze by mixing the icing sugar and lemon juice together.
- Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.
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