Raspberry Muffins with a surprise Lemon Curd centre They’re sweet, tangy, colourful and delicious – everything a muffin should be!
Guys. These muffins are EPIC. Amazing. Out of control. Tangy. Sweet. PINK & YELLOW!!! The end, here is the recipe.
Just kidding! But seriously, you need to make these muffins.
Last weekend I had an abundance of lemon curd so I made a batch of blueberry muffins and put a spoonful in the middle. They were so good that they were all gone in a few days and Josh even requested that I make them again straight away. For Josh, who enjoys my baking but never really raves about it (not much of a sweet tooth) that means they were a total hit.
The only problem was that I had used up the last of the blueberries in the first batch. The muffins were good, but not good enough to justify a 2 hour round trip to the supermarket for more frozen berries. Country life huh!
Then I made a discovery. I had frozen raspberries in the freezer. So I though I would substitute them for the blueberries. Best. Decision. EVER! Well, second after telling Josh I’d marry him. Although I’m pretty sure he might now rate it as first equal after eating 3 of these muffins in one sitting.
Let’s talk about the recipe. 4 teaspoons may seem like a lot of baking powder but it is the perfect amount to get those round tops without leaving a weird taste. I also like using oil in these muffins rather than butter as they keep the muffins nice and (I’m sorry, I hate this word too) moist and because of the flavours of the raspberries and lemon curd you don’t miss the butter taste. Finally, I love using a combination of milk and yoghurt in muffins, but if you only have one or the other, that would probably be fine, just make sure there is 3/4 cup of liquid total.
It is also hugely important to remember to not overmix the muffin batter. Fold it very gently until the wet and dry ingredients are only just incorporated. A few floury lumps are fine, because if you overmix the batter, you run the risk of your muffins being like rock cakes. Ok, slight exaggeration but please don’t do it! To get the lemon curd in the middle, fill the muffin tins halfway, spoon the lemon curd on top and then fill the rest of the muffin tin with batter, making sure to cover up the lemon curd.
The tanginess of the raspberries is like a surprise in every bite and the spoonful of lemon curd in the middle takes these muffins to the next level.
They’re the perfect way to inject a little summer into these cold winter days!
Raspberry & Lemon Curd Muffins
- 2 cups (280 grams) flour
- 4 tsp baking powder
- 3/4 cup sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup plain yoghurt (I used Greek)
- 1/3 cup oil
- 1 cup raspberries (frozen or fresh)
- 1/2 cup lemon curd (bought or homemade)
- Preheat the oven to 180°C/350°F and grease a 12 count muffin tin or line with paper cases.
- Add dry ingredients to a medium sized mixing bowl and whisk together until combined.
- In a small bowl whisk together egg, milk, yoghurt & oil.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Add raspberries and fold in gently. DON’T overmix the batter – a few small lumps are fine.
- Fill the muffin tins halfway with batter, add a teaspoon of lemon curd to each muffin and then using the rest of the batter, fill up the muffins tins covering the lemon curd.
- Bake for 15-17 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean.
- Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
- Store in an airtight container for 5 days or freeze.