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.