Lemon Curd Marbled Muffins

Circle B Kitchen

Recipe adapted from River Cottage Every Day

These are wonderfully moist, lemon-y muffins, but it seems that the lemon curd doesn't actually marble that well. So if you're looking for more of a lemon curd presence in your muffin, I would suggest that you place ½ the batter in the muffin cups and place a good dollop of curd in the center of each and then top with the rest of the muffin batter and bake as directed. I used panettone muffin papers that I ordered from Cupcakes and Swirls. If you use this kind of muffin paper, you will only get 6 instead of 12 muffins from the recipe.

Makes about 12 muffins

1-1/2 cups all-purpose flour

2 teaspoons baking powder

¼ tsp sea salt

1/2 cup sugar

1 egg

1/2 cup plain yogurt

1/2 cup whole milk

5 tablespoons unsalted butter, melted and slightly cooled

1 cup lemon curd, divided (here's my recipe)

1. Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine.

2. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it's essential not to overmix or you'll get dense, cakey muffins.

3. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly "marble" it lightly through the mixture (a couple of light stirs is really add that's needed). If your lemon curd is a bit stiff, just add it in little blobs.

4. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.