Gluten-Free Lemon Curd Muffins with Foolproof Filling

Gluten-Free Lemon Curd Muffins with Foolproof Filling

from whatgreatgrandmaate.com
Breakfast
35 min
313 kcal / serving

These lemon curd muffins are a lemon lover’s dream. Bright, fluffy muffins are filled with a creamy lemon curd center that stays thick and luscious. Each bite is a balance of sweet and tart, soft crumb and silky curd—a treat that’s made for spring mornings, weekend brunch, or any day that needs a little sunshine.

Ingredients

  • 6 tbspbutter (softened)
  • ½ cupsugar
  • 2 largeeggs
  • ½ cuplemon juice
  • 2 tsplemon zest
  • 2 ¼ cupgluten free all-purpose flour (with xanthan gum)
  • 1 tspbaking powder
  • ½ tspbaking soda
  • ½ tspsea salt
  • 2zest of lemons
  • 1 cupsugar (plus more for sprinkling)
  • ½ cupmelted butter (can use coconut oil or a neutral flavored oil like avocado oil)
  • 2eggs (at room temperature)
  • ½ cupplain yogurt (or milk)
  • ¼ cuplemon juice
  • 1 tspvanilla extract

Directions

Lemon curd

  1. 1

    In a large bowl, cream together butter and sugar.

  2. 2

    Add egg, and beat until fluffy. Add in lemon juice and zest and beat on low until fully combined.

  3. 3

    Transfer the mixture to a small saucepan and heat over medium low heat. Stir constantly for 5-6 minutes so the egg doesn't curdle, until the texture is thick like gravy.

  4. 4

    Transfer to a bowl, and place a plastic wrap on top so it touches the curd. This will prevent the top from drying out. Store in the refrigerator so it thickens more while you make the muffins.

Lemon curd muffins

  1. 1

    Preheat the oven to 400 degrees F and line a 12-cup muffin tin with parchment muffin liners. In a bowl combine flour, baking powder, baking soda, and sea salt, and stir together.

  2. 2

    In another large bowl, rub together sugar and lemon zest with your fingers.

  3. 3

    Whisk in butter, eggs, yogurt, lemon juice, and vanilla extract.

  4. 4

    Add dry ingredients to wet ingredients and stir until just combined.

  5. 5

    Divide the batter into the prepared muffin tin. Sprinkle the top with more sugar, then bake for 16-18 min until a toothpick inserted in the center comes out clean.

  6. 6

    Cool for 10 minutes then transfer to a cooling rack.

  7. 7

    Once fully cooled, use a paring knife or a 1/2 tsp spoon to scoop out a hole in the center about 3/4 of the way down the muffin and remove the little piece.

  8. 8

    Use a spoon or fill a piping bag with a large circular tip to fill each muffin hole with lemon curd - about 1 tbsp per muffin. Enjoy!