Lemon Curd Marble Muffins

These are indulgent and delicious, but also very quick and easy to make. We sometimes replace 100g of the flour with 125g ground almonds, and add a few drops of almond extract to the mix, to create lemony frangipane muffins. These are lovely served warm, with cream, as a pudding. If lemon curd isn’t your thing, try one of the variations - the chocolate muffins are always popular with kids.
30 mins

Method

Put 12 large paper cases into a muffin tray. Put the flour, baking powder, salt and caster sugar in a large bowl and whisk lightly to aerate and combine.

Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.

Spoon a some mixture into each muffin case and top with a generous ½ teaspoonful of lemon curd. Add a final spoonful of muffin mixture to encase the lemon curd and three-quarters fill the cases.

Bake in an oven preheated to 180°C/Gas Mark 4 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.

Ingredients

  • 225g plain flour
  • 2 tsp baking powder
  • A good pinch of sea salt
  • 100g caster sugar
  • 1 medium egg
  • 125g plain yoghurt
  • 125ml whole milk
  • 75g unsalted butter, melted and slightly cooled
  • 150g lemon curd
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