Who remembers the self saucing pudding cakes? They were really popular back in the 80s and came is chocolate, butterscotch and lemon, Well, those were the flavours that I remember. I was a huge fan. I remember eating them all the time. My favourite was lemon. Well, these lemon muffins are a better tasting version of the box lemon self saucing pudding cake. Seriously!
Thankfully I am not going to be left alone with these muffins for too long, Well, you probably could picture the end result of that. Some visiting friends are coming to my rescue in a few hours.
Note: These muffins are best fresh and warm. They can easily be reheated for the centre to be more creamy. However, they are still delicious cold and the centres are still moist and somewhat creamy. Also, I added the link below to the lemon curd recipe. You could buy some if your supermarket sells it. Home made only takes minutes to make and is delicious!
These muffins are densely moist and light at the same time. Just delicious!
The best muffins I have made in a long time. They are being put to the top of the muffin list.
Lemon Curd Filled Muffins
Makes 12 muffins
2 Cups/250 grams flour
2 teaspoons of baking powder
Pinch of salt
1/2 Cup/115 grams of butter at room temperature
3/4 Cup/150 grams of sugar
3/4 Cup/180 ml milk
Zest of one lemon
1 Cup/240 ml lemon curd
3 Tablespoons sugar
Prepare 12 muffin tins by greasing them or adding paper liners. Preheat your oven to 350 degrees F.
In a medium bowl, first combine your dry ingredients. flour, baking powder and. Stir to combine and set aside
Next, in your mixing bowl, cream the butter and gradually add the sugar until it is light and fluffy. This usually takes about 3 minutes or so. Now beat in the eggs one at a time until they are completely incorporated. Next, add 1/2 of the flour mixture and gradually incorporate it into the batter. Next add all the milk and combine. Add remaining flour mixture along with the lemon zest and stir until just combined.
Fill your muffin tins evenly with half of the batter. Then put a spoonful of the lemon curd over the batter in each muffin tin. Spread it out and then top with remaining batter. Make sure you leave a little bit of lemon curd for top of the muffins after they are baked. You will only need about 2 teaspoons reserved.
Bake for about 18-20 minutes. Remove from oven and leave to cool.
Meanwhile, heat the remaining lemon curd until it is runny. Brush the top of each muffin with the lemon curd and dip in sugar. Divine!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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