Easy Moist Lemon Curd Filled Muffins. These luscious Easy Lemon Curd Muffins are best made with my Granny's Quick Lemon Curd which sinks during baking leaving a delicious sticky puddle! After sharing some snaps on social media these Easy Lemon Curd Muffins caused quite a stir. I'm not surprised, they are fabulously moist, tangy.

Make these sweet springtime desserts in popover or muffin pans. Find lemon curd in the preserves section of It is one of my favorites! Love the lemon curd, but try it with cherry or other fruit curd too. You can cook Easy Moist Lemon Curd Filled Muffins using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Easy Moist Lemon Curd Filled Muffins

You need 200 g of self-raising flour.
Prepare 100 g of light muscovado sugar.
Prepare 1 tsp of baking powder.
It's 1 of large egg.
Prepare 75 ml of sunflower oil.
Prepare 160 ml of milk.
You need 1/2 tsp of vanilla extract.
Prepare 1 of tbls/half a lemon lemon juice.
You need 1 of tbls/ 1 lemon zest.
It's 60 of ml/12 tsp lemon curd.

This easy Lemon Curd recipe is super simple to make and tastes so delicious! A smooth and creamy lemon spread that makes a great filling for cakes and tastes heavenly spread on scones, muffins, or bread. They are filled with lemon curd which makes them so yummy and bursting with lemon flavor. Light, fluffy and lemony, these easy lemon muffins have an extra citrus hit thanks to a simple glaze made with lemon juice and sugar.

Easy Moist Lemon Curd Filled Muffins instructions

Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases..
Sieve the flour and baking powder into a bowl mix in the sugar.
Mix together the egg, sunflower oil, milk,lemon zest and vanilla extract in a bowl.
Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mix to make the muffin batter add some juice of a lemon stir it in..
Fill the muffin cases half full with the batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter..
Place in the preheated oven on the middle shelf.DO NOT SLAM the door. Bake for 15-20 minutes until risen and firm..

Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe. Lemon + poppy seed is one of my favorite combos. I love chocolate, but there's something about the sweet, slightly tangy flavor of How full to fill muffin tins?