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St Clement’s curd muffins

These easy orange sponge cupcakes are finished with a crunchy, zesty sugar topping and conceal a lemon curd centre

  • Prep: 20 mins
    Cook: 20 mins
    plus cooling
  • Makes 9
  • Easy
  • Makes 9
  • Easy
  • Calories 215
  • Carbohydrates 42
  • Saturated Fat 1
  • Sugar 24
  • Protein 4
  • Fat 3
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 215
  • Carbohydrates 42
  • Saturated Fat 1
  • Sugar 24
  • Protein 4
  • Fat 3
  • Fibre 1
  • Salt 0.3

Ingredients

  • 200g plain flour
  • 140g white caster sugar, plus 1 ½ tbsp
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • finely grated zest and juice of 1 small orange (about 85ml juice)
  • 1 tbsp sunflower oil
  • ½ tsp vanilla extract
  • 150g pot plain yogurt
  • 1 large egg
  • 9 tsp lemon curd

Tip

Measuring the mixture
Using an ice cream scoop to transfer the mixture to the cases ensures that the muffins are all the same size.

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a muffin tin with 9 paper cases. Tip the flour, 140g sugar, the baking powder and bicarbonate of soda into a bowl, and mix together with a fork.

  2. Stir together 1/2 tsp orange zest and 11/2 tbsp sugar and set aside. Whisk together the orange juice and remaining zest, the oil, vanilla, yogurt and egg with a fork until well blended. Lightly stir into the flour mixture until just combined. Using an ice cream scoop, spoon the mixture into the muffin cases (there will be some left over). Put 1 tsp curd in the centre of each and just cover with the remaining muffin mixture. Bake for 15-20 mins until firm and pale golden.

  3. Remove from the oven and sprinkle over the orange sugar. Leave to cool on a wire rack. Will keep for 4 days in the fridge – return to room temperature to serve.

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