Our new LEMON CURD MUFFINS practically sing Spring! The scrumptious lemony muffin filled with a tangy lemon curd! You can literally feel your salivary glands engaging can’t you!? Another one of my mother in law’s muffin recipes that I was so excited to finally give a Paleo makeover. She had so many she made that it’s taken a few years to work on getting them all recreated.
We have over 13 muffin recipes here on our blog. Some of our favorites are: PUMPKIN CHOCOLATE CHIP, BANANA CHOCOLATE CHIP, LEMON POPPYSEED and CHOCOLATE MINT. Unlike those, these LEMON CURD MUFFINS are mixed up with a hand mixer and not just stirred together. No explanation why Patsy used a hand mixer for this one, but to honor her memory, that is the method used.
Make the lemon curd ahead of time is key, so that once the muffins are cooled you can fill and enjoy right away. The lemony aroma filling your kitchen while they bake will have you very eager to enjoy, so get that curd made up ahead of time.
To mix things up a bit, this muffin recipe uses organic vegetable shortening. Will those subs noted work with this muffin, yep they totally will. They will lend different flavor profile, so keep that in mind. Using maple sugar in this one is key as it provides a more neutral flavor and color than coconut sugar would. Coconut sugar also can often bake “dryer” than maple sugar, so texture could be affected.
Ok, Spring time in Utah means we’re getting outside a bit more. We’re headed out for a walk to soak in some VitD so we can enjoy a LEMON CURD MUFFIN afterwards!
Links to our favorite items used in this recipe:
lemon curd muffinsCourse: BrunchCuisine: AmericanDifficulty: Easy
Lemony goodness, like the warmth of the sun in every bite!
- lemon curd
½ cup fresh lemon juice
½ cup honey
2 tsp lemon zest
⅛ tsp fine sea salt
¼ cup ghee
½ cup organic vegetable shortening (or ghee/softened grass fed butter)
1 cup maple sugar
3 eggs, room temperature
zest from one lemon
15 drop lemon essential oil (or lemon extract)
1 cup non dairy plain yogurt (we use Culina)
1½ cup Otto’s Cassava flour
¾ tsp baking powder
½ tsp fine sea salt
- Set a fine mesh sieve over a heat proof bowl, set aside. Place the lemon juice, honey, zest, eggs and salt in a 3 qt saucepan, whisking well to combine. Stir continuously over medium heat until thickened. Pour the hot curd through the mesh sieve, using the back of a spoon to push it through and strain. Add the ghee to the warm curd and stir well to combine and place in the fridge to set up while you bake the muffins.
- Preheat the oven to 385° and prepare muffin tin with parchment liners.
- In a medium sized mixing bowl add shortening (or ghee/grass fed butter) and sugar. Use a hand mixer to combine well. Add eggs one at a time mixing well after each one.
- Once eggs are all incorporated, add the zest, essential oil and yogurt, mixing again until fully combined. Sprinkle in the cassava flour, baking powder and salt, mixing well to combine.
- Fill 8 muffin tins for a larger muffin or 10 if you like a smaller muffin. Bake for 20-22 minutes or until the center bounces back when gently pressed on. Remove from the oven and allow to cool in the muffin tin for 4 minutes and then remove to a cooling rack to finish cooling.
- Let them cool completely then use a melon baller or small knife to scoop out about ¾“ divot about an inch deep. Definitely don’t’ toss out those insides, eat them! Use a small spoon to fill the cavity and replace the top part of the muffin if you haven’t already eaten it! Serve with any additional lemon curd. These store well in the fridge and can be enjoyed for several days.