Best 4 Lemon Curd And Cream Cheese Muffins Recipes

Indulge in a delightful culinary journey with our Lemon Curd and Cream Cheese Muffins, a harmonious blend of tangy lemon curd and creamy cheese nestled within tender, golden muffins. This tantalizing treat is a symphony of flavors and textures, sure to awaken your senses and leave you craving more.

These muffins are not just ordinary baked goods; they are an embodiment of culinary artistry. The tangy burst of lemon curd, perfectly complemented by the velvety smoothness of cream cheese, creates an irresistible taste sensation that will keep you coming back for more. With their moist, fluffy texture and alluring golden-brown tops, these muffins are a feast for both the eyes and the taste buds.

But that's not all; this article also features a collection of equally tempting recipes that will satisfy any sweet tooth. Discover the classic joy of our Blueberry Muffins, bursting with juicy blueberries and crowned with a crispy streusel topping. Embark on a tropical adventure with our Pineapple Upside-Down Muffins, where pineapple rings caramelize to perfection, creating a delightful contrast to the soft muffin base.

For chocolate lovers, our Chocolate Chip Muffins are a match made in heaven, filled with rich chocolate chips and topped with a delectable chocolate ganache. And if you're in the mood for something truly special, our Red Velvet Muffins, adorned with a creamy cream cheese frosting, will steal your heart with their vibrant color and decadent flavor.

So, prepare your apron, gather your ingredients, and embark on a culinary adventure with our Lemon Curd and Cream Cheese Muffins. With detailed instructions and a touch of culinary magic, you'll be creating these delectable treats like a seasoned baker in no time.

Let's cook with our recipes!

MOIST LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING

Moist Lemon Drizzle Muffins with Lemon Curd Filling image

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.

Provided by Daniela Apostol

Categories Dessert

Time 30m

Number Of Ingredients 9

Ingredients

150 g self-raising flour
1 egg
125 ml full-fat milk
3 tbsp butter, melted and cooled
1 tsp baking powder
1 tsp lemon extract
1 lemon
100 g sugar + 3 tbsp for the drizzle
6 tsp lemon curd

Steps:

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, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining 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.

Nutrition Facts : Calories 258 kcal, Carbohydrate 42 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 92 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

LEMON CRUMB MUFFINS

Lemon Crumb Muffins image

I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 40 muffins.

Number Of Ingredients 16

Ingredients

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs, room temperature
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

Steps:

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON CURD AND CREAM CHEESE MUFFINS

Lemon Curd and Cream Cheese Muffins image

This recipe comes from the Daily Mail's Leith's Recipe of the Day. I made some yesterday for our Brownie Pack's Tsunami fundraising event and they, along with my brownies (I used Recipe no 13729 - not my recipe! But a good one!) were sold out. Try them for something different. I did need more than the amount below of lemon juice for the glaze. The recipe says "10 minutes" prep time. I think they're talking about professionals. I'm "just" a housewife - it took me a while longer. But worth it.

Provided by Sherrie-pie

Categories Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

170 g plain flour
1 1/2 teaspoons baking powder
70 g caster sugar
2 finely grated lemons, zest of
125 ml milk
1 egg, beaten
50 g butter, melted and cooled
2 tablespoons lemon curd
1/4 teaspoon vanilla essence
55 g cream cheese
20 g icing sugar
2 1/2 teaspoons lemon juice
55 g icing sugar, sieved

Steps:

Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
Sift flour, baking powder and caster sugar together.
Add lemon zest.
Mix together the milk, egg, butter, lemon curd and vanilla essence.
Mix together the cream cheese and icing sugar in a seperate bowl.
Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
Put 1 tablespoon of the muffin mix into the base of the muffin pans.
Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
The tins should be almost full to the top.
Bake in the centre of the preheated oven for 20 minutes.
Prepare the glaze by mixing the icing sugar and lemon juice together.
Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.

LEMON CURD MUFFINS

Lemon Curd Muffins image

Make and share this Lemon Curd Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 54m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon finely grated lemon zest
8 ounces cream cheese, softened
1 egg
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup prepared lemon curd
2 tablespoons turbinado sugar

Steps:

Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer on med-high speed, beat sugar, butter and lemon zest until light and fluffy.
Beat in cream cheese until blended.
Beat in egg, lemon juice and vanilla until blended.
Add the flour mixture to the egg mixture and gently stir with a wooden spoon until just blended.
Divide half the batter equally among prepared muffin cups.
Spoon 2 tsp of the lemon curd into the center of each cup of batter.
Top with the remaining batter and sprinkle with turbinado sugar.
Bake in oven for 22-24 minutes or until tops are golden brown and spring back when touched.
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Tips:

For the best flavor, use fresh lemons. Bottled lemon juice can be used, but it will not produce as vibrant a flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
To prevent the muffins from sticking to the pan, grease the muffin cups or use paper liners.
Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will dry out the muffins.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For a special treat, serve the muffins warm with a dollop of whipped cream or a scoop of ice cream.

Conclusion:

These lemon curd and cream cheese muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. The muffins are light and fluffy, with a tangy lemon curd filling and a creamy cream cheese swirl. They are sure to be a hit with everyone who tries them!