Jamie Oliver Recipes

Jamie Oliver Lemon Curd Muffins Recipe

6 min read

When I first stumbled across Jamie Oliver’s Lemon Curd Muffins, I was looking for a way to impress guests at a brunch I was hosting. Muffins sounded easy enough, but I wanted something that had a twist-a little something extra. That’s when I found the recipe. The combination of tangy lemon curd with soft, fluffy muffin batter sounded irresistible. As I mixed the ingredients and the smell of citrus filled my kitchen, I was hooked. The muffins turned out to be the perfect balance of sweet and tart. Ever since, they’ve become my go-to for brunches, picnics, and even cozy Sunday mornings.

Jamie Oliver’s Lemon Curd Muffins Recipe

If you’ve never tried Jamie Oliver’s Lemon Curd Muffins, I highly recommend giving them a go. These muffins aren’t just any muffins. They have a burst of lemon curd tucked inside, which gives them a tangy, sweet, and rich flavor that’s not too overwhelming. And the texture? Perfectly moist and light.

Here’s how Jamie presents his version:

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Makes: About 12 muffins

Ingredients Needed

Before you dive into the recipe, let me walk you through the ingredients. They’re simple, but the magic lies in how they all come together. Here’s what you’ll need:

  • Self-raising flour (1½ cups)

    • This gives the muffins their light and fluffy texture without needing extra baking powder.

  • Caster sugar (¾ cup)

    • A finer sugar that dissolves more easily into the batter, ensuring that your muffins stay soft.

  • Unsalted butter (½ cup)

    • Butter adds richness and moisture. Don’t substitute with margarine for the best results.

  • Eggs (2 large)

    • Eggs help bind the ingredients together and add to the muffin’s structure.

  • Milk (¾ cup)

    • Milk brings in the moisture and helps soften the batter for that perfect crumb.

  • Lemon zest (1 lemon)

    • Zesty citrus oil from the peel elevates the muffin’s flavor, providing that fragrant lemon burst.

  • Lemon curd (¾ cup)

    • This is the star ingredient! The curd’s richness contrasts perfectly with the freshness of the lemon zest.

  • A Pinch Of Salt

    • Balances the sweetness and enhances the overall flavor of the muffins.

How To Make Jamie Oliver’s Lemon Curd Muffins

Making these muffins is actually quite easy. Once you’ve gathered everything, it’s just a matter of mixing, filling, and baking.

Here’s the breakdown:

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tray with paper cases.
  2. Prepare the Dry Ingredients: In a large bowl, mix the self-raising flour, sugar, and a pinch of salt. Stir in the lemon zest.
  3. Cream the Butter: In a separate bowl, beat the unsalted butter until soft and creamy. Add the eggs one at a time, beating well after each addition.
  4. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with the milk, until you have a smooth batter.
  5. Fill the Muffin Cases: Spoon about two-thirds of the batter into each muffin case. Then drop a small teaspoon of lemon curd in the center of each muffin.
  6. Top with More Batter: Spoon the remaining batter over the curd to cover it completely.
  7. Bake: Bake the muffins for about 20-25 minutes, or until a skewer comes out clean when inserted.
  8. Cool: Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack.

Ingredient Science Spotlight

Now, let’s talk about why each ingredient is essential for making these muffins taste so good.

  • Self-raising flour: This flour is pre-mixed with baking powder, which helps the muffins rise. It creates that fluffy, airy texture without the need for extra leavening agents.
  • Caster sugar: The fine texture of caster sugar helps it dissolve into the batter quickly, giving the muffins their tender crumb. The right amount of sweetness enhances the lemon flavor without overshadowing it.
  • Butter: Fat from butter contributes to the muffins’ moistness. It also adds richness, which balances the tartness of the lemon curd. The fat also helps create a smooth batter, allowing for better texture.
  • Eggs: Eggs play a crucial role in binding the ingredients. They help give structure to the muffins, making them rise evenly and providing that soft, tender texture.
  • Lemon curd: The curd is a bit of genius. It adds a silky, sweet-tart filling that contrasts beautifully with the lightness of the muffin. The curd doesn’t overpower the lemon zest, but rather complements it.

Expert Tips

To make sure your muffins turn out perfectly every time, here are a few expert tips:

  • Don’t overmix: When you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to dense, tough muffins.
  • Room temperature butter and eggs: For the best texture, make sure the butter and eggs are at room temperature before you begin. Cold butter doesn’t cream as well, and cold eggs can cause the batter to seize.
  • Use high-quality lemon curd: Since lemon curd is the star of these muffins, using homemade or a high-quality store-bought variety makes all the difference.
  • Check your oven: Oven temperatures can vary. Start checking your muffins around the 20-minute mark to prevent overbaking.
  • Storage: These muffins are best enjoyed fresh but will keep for up to three days in an airtight container. You can also freeze them for up to three months.

Recipe Variations

While the original recipe is fantastic, you can mix it up a bit based on your preferences. Here are a few ideas:

  • Berry Twist: Add fresh blueberries or raspberries to the batter. The tanginess of the fruit pairs beautifully with the lemon curd.
  • Vegan Version: Swap the butter for coconut oil, use flax eggs, and choose a plant-based milk like almond or oat milk. Make sure to find a dairy-free lemon curd as well.
  • Nutty Option: Stir in some chopped pistachios or almonds for a little crunch. The nuts will add texture and a slightly savory contrast to the sweet lemon.
  • Coconut Lemon Curd Muffins: Mix some shredded coconut into the batter for a tropical touch. The coconut flavor complements the lemon curd perfectly.

Final Words

These Lemon Curd Muffins are more than just a treat-they’re a moment. The way the lemon curd melts inside the soft muffin is pure magic. Whether you’re making them for a special occasion or just because, they’re sure to put a smile on anyone’s face. If you’re looking for a simple recipe that feels like a decadent dessert, look no further.

FAQs

Can I Use Store-bought Lemon Curd For These Muffins?

Yes, you can! Just make sure it’s a good quality one for the best taste.

How Do I Prevent The Lemon Curd From Sinking To The Bottom Of The Muffins?

Spoon a little batter into each muffin case before adding the lemon curd. Then cover it with more batter.

Can I Make These Muffins In Advance?

Absolutely! Just store them in an airtight container for up to 2 days. They also freeze well.

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