Lemon and white chocolate muffins with crumble topping: a zesty delight

Lemon and white chocolate muffins with crumble topping: a zesty delight

These Lemon White Chocolate Muffins are a delicious blend of sweet and tangy flavors, making them a perfect treat any time of day. Featuring rich homemade lemon curd, a tender muffin base and a crunchy crumble topping, each component complements the other to create an irresistibly refreshing burst of flavors. White chocolate chips add a touch of sweetness and a creamy texture, enhancing the overall experience.


Why you'll love it: These muffins offer a unique twist on classic flavors, combining the tartness of lemon with the sweetness of white chocolate in a perfectly baked treat. Homemade lemon cream gives an intensely flavorful center to each muffin, while the crumble topping adds a delicious crunch. They're moist, flavorful, and have just the right amount of tang to brighten your day.

Perfect occasion: These muffins are ideal for brunches, snacks or as a sweet snack on a busy day. They are also perfect for packing in lunch boxes for a special midday treat or for serving at get-togethers where a light, tasty dessert is desired. Their elegant appearance makes them suitable for both festive occasions and casual gatherings.

Decorating Tips: For a nice, professional finish, lightly sprinkle powdered sugar on top of the muffins once they have cooled. You can also garnish each muffin with a small slice of lemon or lemon zest to enhance the visual appeal and hint at the flavors inside. If you're serving them at a get-together, consider displaying them on a tiered cake stand for an inviting presentation.

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For the lemon cream:

  • 220 g caster sugar
  • 135g lemon juice
  • 9g lemon zest
  • 123g of salted butter
  • 4 whole eggs + 1 yolk
  • 1 + 1/2 teaspoon cornstarch
  • 2 teaspoons of water

For the muffins:

  • 2 eggs
  • 122g of whole milk
  • 115 g melted salted butter
  • 190g caster sugar
  • 250 g all-purpose flour
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of baking powder
  • 1/8 teaspoon baking soda
  • 15g lemon zest
  • 20g lemon juice
  • 92 g white chocolate chips

For the crumble topping:

  • 70 g all-purpose flour
  • 53g caster sugar
  • 47 g salted butter in cubes
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Prepare the Lemon Curd:

  1. In a heatproof bowl, whisk together the sugar, lemon juice and eggs.
  2. Add the lemon zest and butter and place the bowl over a pan of simmering water (double boiler method). Cook, stirring continuously, until the mixture thickens.
  3. Dissolve the cornstarch in the water and add it to the lemon curd mixture, continuing to cook until the mixture reaches a thick, spreadable consistency. Remove from heat and let cool.

Prepare the muffin batter:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, combine melted butter, milk, eggs, sugar, vanilla extract, lemon zest and lemon juice. Blend until smooth.
  3. Sift the flour, baking powder and baking soda. Mix gently until everything is well combined.
  4. Add the white chocolate chips.

Prepare the crumble topping:

  1. In a small bowl, combine the flour, sugar and cubed butter. Rub with your fingertips until the mixture resembles coarse crumbs.

Assemble and bake:

  1. Fill each muffin cup with batter about halfway. Spoon a dollop of lemon curd into the center of each, then top with more batter.
  2. Sprinkle the crumble on each muffin.
  3. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Cool and serve:

  1. Let the muffins cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
  2. Serve as is, or with lemon curd or whipped cream for an extra special touch.

Enjoy these Lemon White Chocolate Muffins, where each bite is a delicious blend of creamy, crunchy, and lemony layers!

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