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These muffins have been requested over and over again, and I honestly cannot keep up with the requests. These muffins are super zingy, fresh and heavenly.<\/p>\n
So the other day I posted my lemon crinkle cookies and you all loved them. They are a delicious and easy cookie, and I adore them. I said even on that blog post that I just adore baking with lemon, it\u2019s perfect for spring baking.<\/p>\n
When it comes to lemon it\u2019s such a versatile ingredient and it can just be used over and over and I do not get bored. From my no-bake lemon cheesecake, to my lemon blueberry blondies, all the way to my lemon meringue pie\u2026 classic and delicious bakes.<\/p>\n
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I will say, I tend to swing more to cupcakes than muffins, but I just think thats based on habit. I have posted endless amounts of cupcake recipes, and barely any muffin recipes, and I know I want to change this.<\/p>\n
I love muffins, but they are so much easier to get wrong compared to cupcakes. A typical cupcake batter is four-five ingredients, and easy to mix together and bake. Muffins? You need more ingredients, and they definitely shouldn\u2019t be over mixed.<\/p>\n
I\u2019m not saying this to scare you off, as these muffins are brilliant, but it did take time to make good muffins. My white chocolate and raspberry muffins are heavenly, along with my cheese and bacon muffins, but these bad boys?! I can\u2019t get enough.<\/p>\n
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The muffin mixture is SO easy to mix together, and you only need a bowl and a spatula or spoon. It sounds like quite a few ingredients, but it\u2019s worth it, I promise!<\/p>\n
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The lemon curd is obviously the main part here, as it\u2019s in the title. I tried different ways of doing the lemon curd, but genuinely found piping the lemon curd into the muffins the easiest and best way.<\/p>\n
It\u2019s a struggle to freeze dollops of curd as it doesn\u2019t freeze solid, and teaspoons with only half the mixture in are a little bit taffy. However, adding all the mixture between the 12 cases, and using a piping bag and piping the lemon curd into the muffin was perfect.<\/p>\n
I snip off the end of the piping bag, and lightly push it into the top of the muffin, and carefully push some lemon curd into the muffin. You can do a little bit at first, and use up more later, but I used all of the curd listed between the 12 muffins.<\/p>\n
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I wanted to do something a little different for these muffins compared to the other ones I have done, and add a tasty topping. Think crumble, think streusel, think something crunchy\u2026 and it was such a good idea.<\/p>\n
Once the muffins have had the lemon curd inserted in, I sprinkle on the streusel topping and bake the muffins in the oven until golden.<\/p>\n
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