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Muffins stuffed with lemon and crumble: a tangy treat for citrus lovers

Muffins stuffed with lemon and crumble: a tangy treat for citrus lovers

Indulge in the tangy delight of these lemon-stuffed muffins, a recipe that combines the bold flavors of lemon with a sweet, buttery crumble. Each muffin is filled with rich homemade lemon curd, the same kind used in classic lemon tarts, making it a perfect treat for anyone who loves a dollop of creamy citrus goodness. Perfect for weekend baking, these muffins promise to be a hit at any get-together or a luxurious addition to your morning coffee.

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Why you'll love it:

These muffins are not only bursting with the fresh, tangy taste of lemon, but also provide a delicious textural contrast between the soft muffin and the crunchy crumble topping. The surprise lemon curd center adds a burst of flavor in every bite, making these muffins especially satisfying. They are perfect for those who like a little acidity balanced with just the right amount of sweetness.

Perfect occasion:

Serve these lemon cream-stuffed muffins at your next brunch, as a special weekend treat, or take them to a potluck to impress your friends. They are especially popular in spring and summer, when the bright flavors of lemon are especially refreshing. These muffins are also great for party mornings or any occasion where you want to add a sophisticated touch to your baked goods.

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Decorating Tips:

replaces the word nice with empty enhance the presentation, sprinkle powdered sugar on the muffins once cooled. This not only adds an extra layer of softness, but also makes them more visually appealing. For a festive touch, garnish with thin lemon slices or a little lemon zest just before serving. If serving at a party or brunch, pair each muffin with a dollop of whipped cream or an extra side of lemon curd for dipping.

Ingredients for the muffins:

  • Butter (75g)
  • Sugar (3/4 cup)
  • Flour (2 1/4 cups, self-rising or all-purpose with 2 tablespoons baking powder)
  • Egg (1)
  • Lemon zest (from 1 lemon)
  • Lemon juice (from 1/2 lemon)
  • Milk (1 cup)

Ingredients for the crumble:

  • Butter (25g)
  • Flour (1/4 cup)
  • Sugar (1/4 cup)

Ingredients for Lemon Curd:

  • Egg yolks (3)
  • Whole egg (1)
  • Sugar (120g)
  • Lemon juice (60 cc)
  • Lemon zest (from 1 lemon)
  • Butter (80g)

Instructions:

  1. Preparation of the lemon cream:
    • In a double boiler, whisk together the egg yolks, whole egg, sugar and lemon juice. Cook, stirring constantly, until thickened. Remove from heat and stir in the butter. Cool covered in the refrigerator.
  2. Preparing the muffins:
    • In a bowl, mix the flour, sugar, cold butter and lemon zest to create a sandy texture.
    • Mix the milk with the lemon juice and let sit for a few minutes until it looks curdled. Stir into flour mixture with egg until well combined.
  3. Preparation of the crumble:
    • Mix the butter, sugar and flour with your fingertips to obtain a crumbly texture.
  4. Assembling the muffins:
    • Fill the molds or muffin cups three-quarters full with the batter. Make a well in the center of each and add a spoonful of lemon curd. Garnish with crumble.
    • Bake in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) for about 20 minutes or until golden brown and a toothpick comes out clean.

Enjoy these delicious muffins stuffed with Lemon Curd, a perfectly balanced treat that combines the crunchiness of the crumble with the creamy spiciness of the Lemon Curd!

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