Lemon Curd Marbled Muffins

From River Cottage Everyday

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon sea salt
• 1⁄2 cup sugar
• 1  egg
• 1⁄2 cup plain yogurt
• 1⁄2 cup  whole milk
• 5  tablespoons unsalted butter, melted and slightly cooled
• 1  cup  lemon curd, divided

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.