This is taking the humble muffin and kicks it up a notch using some fresh NZ lemons. This recipe uses both the zest and juice of the lemons so nothing is wasted, you’d be surprised how much great flavour you can get out of the zest. The lemon curd recipe makes about twice the amount of curd that you’ll need for the muffins so you can keep the rest in an air tight container in the fridge and use for whatever you like. For a brief video of me making the dish head over to my Instagram page and to get more info on citrus fruit, when they’re in season and industry news head to https://www.citrus.co.nz/
Lemon Curd Crumble Muffins
Makes at least 12
Ingredients:
Lemon curd
135ml lemon juice (6 lemons)
125g sugar
125g butter – cubed
3 egg yolks
2 whole eggs
Crumble topping
40g flour
20g ground almonds
35g sugar
35g butter, cubed
1tsp lemon zest
Muffin mix
4C flour
2C sugar
8 teaspoons baking powder
3tsp lemon zest
1tsp vanilla essence
200g melted butter
500 ml milk
2 eggs
Method:
For the Lemon curd:
Zest the lemons using a fine grater or micro plane and set to one side. Mix together the lemon juice, sugar and eggs in a bowl and set over a pot half full of water over a low heat on the stove. Add half the butter and cook until mixture begins to thicken using a whisk to stir the mix occasionally, then add the remaining butter and continue cooking. When the lemon curd is nice and thick remove it from heat and cool in the fridge.
For the Crumble topping:
Combine all dry ingredients and rub in butter with your fingers until it’s sandy.
For the Muffin mix:
Melt the butter and whisk with the eggs and milk. Combine all the dry ingredients and make a well in the centre and then gently fold/stir in the wet ingredients until just combined. Don’t over mix as this will make your muffins tough. Pre heat your oven to 165C. Spoon half the muffin mix into your greased or lined muffin tin and then place a teaspoon of cold lemon curd in the centre. Top with the remaining muffin mix and then spoon the crumble topping evenly over the muffins. Bake for 18-22mins depending on your oven and the size of your muffins, the bigger the muffins the longer they will take however if you make 12-13 jumbo size muffins with this recipe they will take closer to 22mins to bake.
