A zingy muffin which will no doubt put a spring in your step. These muffins are a favourite of mine to bring to workplace morning teas or if we’ve got friends coming over in the weekend. They store incredibly well and are so moist with the surprise of the lemon curd in the middle
- 2 1/2 cups self-raising flour
- 3/4 cup caster sugar
- zest of 1 large lemon
- 1/4 cup lemon juice
- 1 cup Greek yoghurt
- 150g butter
- 2 large eggs
- 1 tsp vanilla extract
- Lemon curd (recipe here)
Preheat your oven to 190C and grease a 12 hole muffin tin.
Place the flour, sugar and lemon zest into a large bowl and stir until just combined.
Place the lemon juice, yoghurt, melted butter, eggs and vanilla extract into a jug and beat lightly.
Pour wet into dry and mix by hand until just combined and there are no lumps of flour – don’t be tempted to overmix your batter otherwise you’ll have rubbery muffins!
Fill each muffin hole half way and then place 1/2tbsp of lemon curd into each muffin hole, pressing it into the batter ever so slightly.
Top each muffin with the remaining batter, each hole should be filled level.
Place in the oven for 15-20 minutes until risen, golden around the edges and an inserted skewer into the centre comes out clean.
Leave to cool in the pan for at least 10 minutes, before transferring to a wire rack to cool completely.
Once cooled, pipe the top with a little more lemon curd to finish them off and enjoy.
These will store in an airtight container for up to four days.