St Clement’s curd muffins

St Clement’s curd muffins

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(5 ratings)

Prep: 20 mins Cook: 15 mins - 20 mins plus cooling

Easy

Makes 9
These easy orange sponge cupcakes are finished with a crunchy, zesty sugar topping and conceal a lemon curd centre

Nutrition and extra info

  • Freezable

Nutrition: per muffin

  • kcal215
  • fat3g
  • saturates1g
  • carbs42g
  • sugars24g
  • fibre1g
  • protein4g
  • salt0.3g
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Ingredients

  • 200g plain flour
  • 140g white caster sugar, plus 1 ½ tbsp
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • finely grated zest and juice of 1 small orange (about 85ml juice)
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tsp vanilla extract
  • 150g pot plain yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 9 tsp lemon curd

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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Comments, questions and tips

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Comments (5)

HKcook's picture
5

I didn't have any issues with the curd, but I put more batter in the bottom than on the photo. We had some warm and let some cool down to room temperature. It might be coincidence but the curd was much more pronounced in the latter.

CailinLondon's picture
2.5

Really lovely taste. The sponge has a more doughy texture then I would like. Next time I might try whisking the batter a little with an electric whisk to see if that makes it lighter. About half the cakes leaked curd at the top so look a bit messy. Orange sugar is really nice. Still taste great though and I will definitely make again.

diolch's picture
3.75

Hi
When I baked these they came out brown on top but very sticky with little curd. Next batch used a lower temperature 170 (fan) and carefully put small spoons of orange curd in making sure it didnt meet the edges. Still slightly sticky but runny curd which hadnt escaped. Will persevere as the taste and crunchy top is very nice

georgiahil's picture
3.75

I'm not sure I mixed this quite right as the cakes came out with a bit of an odd texture...a bit like a cross between a cake and a crumpet! But very tasty anyway. I loved the sugar topping and the lemon curd in the middle.

hilaryys's picture

Lovely flavour (particularly liked the orange sugar on top) but slightly strange texture - a bit gluey!! I make lots of muffins so know about not over-mixing so am not sure whether the texture was meant to be like that? And my curd didn't stay liquid - did I overcook perhaps?

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Tips (1)

hilaryys's picture

Because you need some mixture to cover over the curd, be careful not to overfill the muffin cases with the first layer - I ran out for the last three muffins and was trying to scrape the mixture over the curd from the bottom - not easy!!!!