You’ve heard of ‘jam surprise’ muffins with gooey jam centres. Now imagine a muffin oozing lemon curd instead, topped with a crunchy brown sugar crumble to die for. Shall I continue?
Crumble Top muffins are exactly that. Let’s say, weekend baking just got a little more addictive.
I love apple crumble so it made perfect sense that a muffin with a crumble top could work just as nicely, and it did!
Now I can’t claim this piece of genius myself. This recipe was adapted from Barker’s of Geraldine and I’ve made it several times just to be sure they were as moreish as they were the first time, of course! Not only are they easy to make, they go down a treat for all palates in my household.
Several batches later, and running low of lemon curd, I did try using a berry jam filling and pleased to report that they taste just as delicious (for those lemon curd skeptics who’s lips purse when its name is mentioned).
So without further a-do, here is the recipe of the weekend!
Crumble Top Lemon Curd Muffins
Ingredients
CRUMBLE
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/2 tsp cinnamon
- 3 Tbsp butter (or 45g)
MUFFIN
- 1 3/4 cups high grade flour
- 3 tsp baking powder
- 1/2 cup white sugar
- 1 Tbsp + 12 tsp Lemon Curd (or your choice of jam)
- 1 large egg
- 1/3 cup of vegetable oil
- 2/3 cup of milk
- juice of 1/2 lemon
Method:
- Preheat oven to 190°C.
- Mix the crumble ingredients together in a bowl. Rub butter between your fingers until the mix resembles breadcrumb texture. Put aside.
- In a separate bowl, mix the dry ingredients together: sift flour and baking powder, then stir in sugar.
- In another bowl mix the wet ingredients together: 1 Tbsp lemon curd, egg, oil, milk and lemon juice – beat well. Combine the wet mix with the dry mix and fold together. Don’t over mix beyond necessary otherwise the muffin may be tough!
- In a muffin tray (either well greased, lined or a silicone non-stick mould) spoon in a heaped teaspoon of muffin mix into the base. Then spoon in a teaspoon of lemon curd, topped with another spoon of muffin mix. Sprinkle on the crumb.
- Bake for 15mins (before sure to check muffin is cooked as ovens do vary). They should be golden brown yet bounce back when prodded!
- Cool for a few minutes then transfer to a wire rack for cooling. Demolish immediately.
TIP: If you do have spare crumble mix left over, try sprinkling it onto a baking paper lined oven tray and baking for 10 minutes. It’s a perfect topping for ice cream!
If lemon curd isn’t your thing: simply omit the lemon curd from the wet ingredients, and make your gooey centres with your favourite berry jam.
