White Chocolate Lemon Curd Muffins
- Muffin pan
- Tulip cupcake liners
- Silicone spatula
- Medium saucepan
- Large mixing bowl
- Digital foos scale
- Large ice cream scoop
FOR LEMON CURD
- 220 g granulated sugar
- 135 g lemon juice
- 9 g lemon zest
- 123 g salted butter
- 4 whole eggs + 1 yolk
- 1 + 1/2 teaspoon corn starch
- 2 teaspoon water
- 2 eggs
- 122 g whole milk
- 115 g salted butter (melted)
- 190 g granulated sugar
- 250g all-purpose flour
- 1 teaspoon vanilla extract
- 2 tsp baking powder
- 1/8 tsp baking soda
- 15 g lemon zest
- 20 g lemon juice
- 92 g white chocolate chip
FOR CRUMBLE TOPPING
70 g all-purpose flour
53 g granulated sugar
47 g salted butter (cubed)
FOR LEMON CURD
- Begin by combining the lemon zest and sugar in a small mixing bowl. Rub the zest into the sugar using your fingers to release the oils and enhance the flavor.
- In a separate bowl, beat the whole eggs and egg yolk together until well combined, set it aside.
- In another small bowl, mix the water and corn starch and set it aside.
- In a saucepan, add the butter, lemon juice, and sugar-zest mixture. Stir until the butter has melted, the sugar has dissolved, and the mixture is well combined.
- While whisking constantly, gradually pour the beaten eggs into the saucepan. Continue whisking until the mixture thickens and coats the back of a spoon.
- Add the water and corn starch mixture to the saucepan and keep whisking.
- Once the lemon curd has thickened, remove it from the heat and strain it through a fine-mesh sieve to remove any lumps or zest.
- Pour the strained lemon curd into clean, sterilized jars or containers. Allow the curd to cool completely before sealing the jars.
- Finally, store the lemon curd in the refrigerator. It will continue to thicken as it chills.
- Lemon curd is incredibly versatile. Store leftover lemon curd in a container in the fridge for up to four weeks. It can be used in a variety of delicious ways. Spread it on toast, scones, or pancakes for a delightful treat. Alternatively, you can use it as a filling for cakes, tarts, or cookies to add a burst of tangy flavor.
FOR CRUMBLE TOPPING
In a medium mixing bowl, add all-purpose flour and granulated sugar. Combine thoroughly with a whisk.
Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.
- Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
- In a small mixing bowl, combine the lemon zest and sugar. Rub the zest into the sugar using your fingers to release the oils and enhance the flavor. Set aside.
- In a large mixing bowl, add the milk and eggs. Use a whisk to beat until combined, then stir in the vanilla extract.
- Gradually add the melted salted butter, sugar-zest mixture, and lemon juice to the milk/egg mixture until combined.
- Add the all-purpose flour, baking powder, and baking soda. Use a spatula to fold until combined.
- Gently fold in the white chocolate chip with a spatula, being careful not to overmix the batter.
- Line your muffin tray with liners. Then, use an ice cream scoop to fill each muffin liner approximately halfway. Add a spoonful of lemon curd to the middle, followed by another scoop of muffin batter. Top it off with more lemon curd and swirl it around.
- Sprinkle crumble on top of your muffins. Bake them at 425°F (218°C) for 13 minutes, then reduce the temperature to 360°F (182°C) and bake for an additional 14 minutes or until a toothpick inserted in the center comes out clean.
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