Really moist, really lemon-y, not-too-unhealthy muffins.
I don’t like it when an ingredient is included in the name of something in the supermarket, a coffee shop or a recipe title when there’s really not enough of it to be a part of its name. Because of this irrational pet peeve, I try to find as many ways I can to cram that something into what I’m making. So for these lemon muffins, I used the zest and juice of a lemon in the muffin and whipped up a super easy lemon curd for the middle. Homemade lemon curd sounds like a lot of effort, but I tweaked a recipe to make it as easy as possible, ’cause not everyone has the time to make everything from scratch.
Poppy seeds were used in the ones in the picture because well, the so-called “city” I live in doesn’t sell chia seeds. Surprising right? Since chia seeds seem to be everywhere these days. If you want more of a crunch, stick with poppy seeds but I think chia seeds have a unique texture and bring something a bit different to these muffins. I also really like the moisture, texture and subtle flavour of yoghurt in them.
– makes 1/4 of a regular jam jar. In other words, makes enough for these muffins as well as a bit extra to spread on 3 or 4 slices of toast
- 1 lemon
- 50 g sugar
- 25 g butter
- 1 egg
- 225 g self-raising flour
- pinch of salt
- 120 ml oil
- 120 g caster sugar
- 160 ml yoghurt
- 1 lemon – zest and juice
- vanilla (1 tsp-ish)
- 1 egg
- 2 and 1/2 tbsp chia seeds
- Dissolve lemon juice (and zest if you can be bothered to wash the grater), sugar and butter over a bain-marie.
- Whisk the egg in a medium bowl.
- Slowly whisk the hot lemon mixture into the egg.
- Pour it all back into the bowl over the bain-marie and heat gently for 5 minutes, whisking every now and again.
- Heat for a further 5 minutes, switching to a wooden spoon.
- Remove from heat (making sure it leaves an empty trail when you run your finger through the back of the spoon).
- Cover to prevent a skin from forming.
- Preheat oven to 200°C.
- In a medium bowl, measure out flour and salt.
- In a large bowl, whisk together oil, yoghurt, sugar, lemon zest and juice.
- Whisk in the egg and vanilla.
- Fold dry to wet in 2 halves, folding in the seeds just before it’s all combined.
- Line muffin tin with cases.
- Add a tablespoonful of batter into each case, spoon a heaped teaspoon of lemon curd into the middle and top up with another tablespoon of batter.
- Bake for about 20 minutes or until golden and cocktail stick comes out clean (rotate the tray half-way through)
- Cool and enjoy!
- As I said, try using poppy seeds or chia seeds.
- For even more lemon and if you can get your hands on some, use lemon yoghurt!
- Bear in mind the lemon curd thickens a little as it cools, so if it thickens up quite quickly, simply pull it off the stove earlier : )
- If you don’t have the time for lemon curd, fill the cases with a bit more cake mixture and drizzle with a simple lemon icing (icing sugar + lemon juice) once cooled. Genuinely taste just as nice!