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Easy Lemon Curd Muffins Recipe

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4.2 from 6 reviews

  • Author: Sara
  • Total Time: 40-43 minutes
  • Yield: 10-12 muffins
  • Diet: Vegetarian

Description

These Easy Lemon Curd Muffins are a delightful citrus treat, featuring tangy lemon curd and a sweet lemon syrup glaze topped with candied lemon slices. Moist and fragrant, these muffins are baked to perfection in an air fryer or oven, making them a versatile and delicious snack or dessert.

Ingredients

Candied Lemon Slices

  • 2 lemons
  • 1 cup (250ml) water
  • 1 cup (200g) sugar

Lemon Curd Muffins

  • 1 ¼ cups (250g) sugar, preferably superfine/caster
  • 1 tbsp lemon zest
  • 3 large eggs, room temperature
  • 1 cup (225g) softened unsalted butter or margarine
  • ⅓ cup (80g) lemon curd
  • 2 cups + 1 tbsp (260g) self-rising flour (or see notes)

Instructions

  1. Make the candied lemon slices: Scrub the lemons thoroughly and slice them thinly, removing any seeds. In a pot, combine water and sugar, bring to a simmer, stirring to dissolve sugar completely. Add the lemon slices and simmer gently over low heat for 30-40 minutes until the slices become translucent.
  2. Cool the candied slices: Remove the lemon slices from the syrup and lay them on a baking liner to cool and firm up. Reserve the lemon syrup for glazing the muffins or using in drinks or other cakes.
  3. Prepare lemon sugar mixture: In a mixing bowl, combine the sugar with the lemon zest. Use your fingertips to rub the zest into the sugar to release the citrus oils, infusing the sugar with lemon aroma.
  4. Mix batter base: Add the eggs and softened butter to the lemon sugar mixture and beat them together thoroughly using a hand or stand mixer. Use a spatula to scrape the bowl’s sides and bottom to ensure an even mix.
  5. Add lemon curd and some flour: Stir in the lemon curd along with a spoonful of flour, mixing again until well combined for a smooth batter foundation.
  6. Incorporate remaining flour: Add the rest of the self-rising flour and beat again until the muffin batter is smooth and even in texture, without lumps.
  7. Divide the batter: Use a medium cookie scoop to evenly portion the batter into 10-12 large muffin cases placed in your muffin tray or silicone molds.
  8. Air fry baking: Bake the muffins in an air fryer preheated to 325°F (160°C) for 26-28 minutes. Ensure the muffin cases are set so they don’t touch the heating element to avoid burning. Check doneness by inserting a toothpick; it should come out clean.
  9. Oven baking alternative: If using an oven, preheat to 350°F (180°C) and bake the muffins for about 25 minutes until they are golden, well risen, and a tester inserted comes out clean.
  10. Finishing touches: Once baked, drizzle the warm muffins with the reserved lemon syrup for added moisture and shine. Decorate each muffin with a candied lemon slice on top for a beautiful citrus garnish.

Notes

  • Self-rising flour can be substituted by combining 2 cups all-purpose flour with 3 tsp baking powder and ½ tsp salt.
  • Ensure eggs and butter are at room temperature to help create a smooth batter.
  • Using silicone muffin cases in the air fryer helps prevent sticking and allows safe distance from the heating element.
  • The reserved lemon syrup can be stored in the fridge and used in drinks or as a glaze for other desserts.
  • For an extra lemon flavor boost, you can add ½ tsp lemon extract or a splash of lemon juice to the batter.
  • Prep Time: 15 minutes
  • Cook Time: 25-28 minutes
  • Category: Dessert
  • Method: Air Frying
  • Cuisine: Western

Find it online: https://sarabaking.com/easy-lemon-curd-muffins-recipe/