Jamie Oliver Lemon Curd Muffins are made with unsalted butter, white sugar, lemon zest, yogurt, egg, flour, baking powder, and lemon curd. This Jamie Oliver Lemon Curd Muffins recipe creates a delicious dessert that takes about 50 minutes to prepare and can serve up to 9 people.
Try More Jamie Oliver Recipe:
- Jamie Oliver Dairy-Free Apple Muffins
- Jamie Oliver Blueberry And Banana Muffins
- Jamie Oliver Raspberry And White Chocolate Muffins
đ Why Youâll Love This Lemon Curd Muffins Recipe:
- Easy to Make: This recipe is simple and anyone can make it, whether you are new to baking or very experienced.
- Surprising Taste: The lemon curd inside each muffin gives a sweet and tangy surprise that makes these muffins special and delicious.
- Lighter Dessert: These muffins are a less heavy option for dessert. They are even lighter if you use less lemon curd.
- Good Any Time: They are great for spring and summer because of the lemon flavor, but you can enjoy these muffins any time of the year.
- Perfect for Sweet and Sour Lovers: If you like both sweet and sour tastes, you will love these muffins. They have the perfect mix of both.
đ Jamie Oliver Lemon Curd Muffins Ingredients
- 1 stick unsalted butter, melted and cooled
- ½ cup white sugar
- 1 tablespoon lemon zest
- ž cup yogurt, room temperature
- 1 large egg, room temperature
- Âź teaspoon kosher salt
- 1 ž cups all-purpose flour
- 2 teaspoons baking powder
- Âź teaspoon baking soda
- ½ cup lemon curd, homemade or store-bought
đ§ How To Make Jamie Oliver Lemon Curd Muffins
- Preheat the Oven: Start by heating your oven to 375°F (190°C). Get your muffin pan ready by placing 9 muffin cups in it.
- Mix Sugar and Lemon Zest: In a large bowl, combine the white sugar and lemon zest. Stir them together until the sugar gets a pale yellow color. This helps to release the fragrant oils from the lemon zest.
- Combine Wet Ingredients: To the sugar mixture, add the melted butter, yogurt, and egg. Whisk these ingredients together until they are well blended.
- Add Dry Ingredients: Next, mix in the salt, baking powder, baking soda, and flour. Stir with a rubber spatula just until you can’t see any flour, being careful not to overmix.
- Fill the Muffin Cups: Use a spoon or an ice cream scoop to fill each muffin cup almost to the top with the batter.
- Bake the Muffins: Place the muffin pan in the preheated oven. Bake for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool the Muffins: After baking, let the muffins cool in the pan for 15 minutes. Then, move them to a wire rack to cool down completely.
- Fill with Lemon Curd: Once cool, use a pastry bag with a small round tip or a squeeze bottle to insert lemon curd into each muffin. Poke a small hole in the top of each muffin and gently squeeze the lemon curd inside.
- Final Touch and Serve: Now that the muffins are filled, serve them with a light dusting of powdered sugar or a dollop of whipped cream on top.
đ Recipe Tips
- Use Fresh Lemons: Fresh lemons make the muffins taste better. Use them for both the zest and the lemon curd.
- Donât Overmix: Stir the mix only until you donât see flour. This keeps the muffins soft and light.
- Fill Cups Evenly: To make all muffins the same size and nicely rounded on top, use an ice cream scoop or a measuring cup to put the batter into the cups.
- Cooling: After baking, let the muffins stay in the pan for 15 minutes. This helps them keep their shape and makes them easier to take out without falling apart.
đ¨ What Goes Well With Lemon Curd Muffins?
Lemon Curd Muffins pair wonderfully with fresh berries, whipped cream, a dollop of Greek yogurt, or a scoop of vanilla ice cream they also complement hot beverages like tea, coffee, or a cold glass of milk for a balanced treat.
đ How To Store Leftovers Lemon Curd Muffins?
- Room Temperature: Store the muffins in an airtight container for up to 2 days keep them in a cool, dry place to maintain freshness.
- Refrigerator: For longer storage, place the muffins in an airtight container and refrigerate for up to a week. Bring to room temperature before serving for the best flavor.
𼾠How To Reheat Leftovers Lemon Curd Muffins?
- In The Microwave: Place Leftovers Lemon Curd Muffins on a microwave-safe plate and heat for about 10-15 seconds or until just warm.
- In The Oven: Preheat your oven to 350°F (175°C) wrap Leftovers Lemon Curd Muffins in aluminum foil and heat for about 5-10 minutes, or until warmed through.
FAQs
What makes Lemon Curd Muffins different from regular lemon muffins?
Lemon Curd Muffins have lemon curd inside them, and sometimes on top, which makes them creamy and tangy. This is different from regular lemon muffins, which usually only have lemon flavor from zest or juice, but no filling.
How do I prevent the muffins from becoming too dry?
To keep Lemon Curd Muffins moist, donât mix the batter too much. Be accurate with your ingredients and donât bake them too long. Using yogurt in the mix helps keep the muffins soft.
How do I know when the muffins are done baking?
Lemon Curd Muffins are done baking when the top is golden brown, and a toothpick put in the middle (not into the curd) comes out clean or with a few crumbs. Check them a bit before the baking time ends to make sure they donât get overcooked.
What’s the best way to fill the muffins with lemon curd?
After the muffins have cooled, make a hole in the center of each one using a small tool or knife. Then, fill the holes with lemon curd using a piping bag or spoon.
How can I add more lemon flavor to my muffins?
For more lemon taste, add extra lemon zest to the mix or a little lemon extract. You can also brush the muffins with lemon syrup or use more lemon curd to make them more lemony.
Try More Jamie Oliver Recipe:
Jamie Oliver Lemon Curd Muffins Nutrition Facts
- Calories: 279
- Total Fat: 2.9g
- Saturated Fat: 0.4g
- Cholesterol: 0mg
- Sodium: 84mg
- Potassium: 290mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2.9g
- Sugars: 9.5g
- Protein: 1.1g
Jamie Oliver Lemon Curd Muffins
Description
Jamie Oliver Lemon Curd Muffins are made with unsalted butter, white sugar, lemon zest, yogurt, egg, flour, baking powder, and lemon curd. This Jamie Oliver Lemon Curd Muffins recipe creates a delicious dessert that takes about 50 minutes to prepare and can serve up to 9 people.
Ingredients
Instructions
- Preheat the Oven: Start by heating your oven to 375°F (190°C). Get your muffin pan ready by placing 9 muffin cups in it.
- Mix Sugar and Lemon Zest:Â In a large bowl, combine the white sugar and lemon zest. Stir them together until the sugar gets a pale yellow color. This helps to release the fragrant oils from the lemon zest.
- Combine Wet Ingredients:Â To the sugar mixture, add the melted butter, yogurt, and egg. Whisk these ingredients together until they are well blended.
- Add Dry Ingredients:Â Next, mix in the salt, baking powder, baking soda, and flour. Stir with a rubber spatula just until you canât see any flour, being careful not to overmix.
- Fill the Muffin Cups:Â Use a spoon or an ice cream scoop to fill each muffin cup almost to the top with the batter.
- Bake the Muffins:Â Place the muffin pan in the preheated oven. Bake for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool the Muffins:Â After baking, let the muffins cool in the pan for 15 minutes. Then, move them to a wire rack to cool down completely.
- Fill with Lemon Curd:Â Once cool, use a pastry bag with a small round tip or a squeeze bottle to insert lemon curd into each muffin. Poke a small hole in the top of each muffin and gently squeeze the lemon curd inside.
- Final Touch and Serve:Â Now that the muffins are filled, serve them with a light dusting of powdered sugar or a dollop of whipped cream on top.
Notes
- Use Fresh Lemons:Â Fresh lemons make the muffins taste better. Use them for both the zest and the lemon curd.
- Donât Overmix:Â Stir the mix only until you donât see flour. This keeps the muffins soft and light.
- Fill Cups Evenly:Â To make all muffins the same size and nicely rounded on top, use an ice cream scoop or a measuring cup to put the batter into the cups.
- Cooling:Â After baking, let the muffins stay in the pan for 15 minutes. This helps them keep their shape and makes them easier to take out without falling apart.
From following the instructions, I ended up with a cookie dough âbatterâconsistency. Hoping it turns out well and not incredibly dense, also praying that the curd doesnât form a crust and completely ruin the recipe as it was mentioned before the baking step but recommended for after they were baked, which I didnât realize until they were in the oven đŤ sorry Jamie Oliver but this may very well be a one time visit to this recipe.
Thank you for your feedback, Ayanna. I’m sorry for the confusion with the batter and the lemon curd. The batter should be a bit thick, but not like cookie dough. Also, the lemon curd should be added after baking to avoid problems.
Iâll make sure to clear up the instructions in the recipe. Thanks for giving it a try, and I hope you’ll consider trying it again with the updated instructions.