Moist Lemon Drizzle Muffins with Lemon Curd Filling, a little treat for Easter or all year round. If you like the classic lemon drizzle cake, you will absolutely love these little beauties. Super easy to make, great for kids and grown-ups alike.
Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, then add one teaspoon of lemon curd, and top with the remaing batter.
Bake for 20-25 minutes until golden.
Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
Serve with extra lemon curd if you wish.