Chef Plum's Holiday Lemon Tart Muffins
Flavored with store-bought lemon curd, you'll add that brightness to both the muffin batter and the glaze. Makes 24-30 mini muffins.
Equipment
- Hand mixer
- Mini muffin tin
Ingredients
For the muffins
- 6 tablespoons butter
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup milk
- Zest of 1 1/2 lemons
- 2 tablespoons lemon curd
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
For the citrus glaze
- Zest of 1 lemon and 1 orange
- Juice of 1 lemon and 1/2 orange
- 2 teaspoons lemon curd
- 2/3 cup powdered sugar
Instructions
- Preheat oven to 400°F.
- Grease muffin tins, set aside.
- In a bowl, cream together butter, sugar and eggs.
- Add in flour, milk, lemon zest, curd, salt and baking powder, mix well.
- Spoon batter into the greased mini muffin tins, filling them 3/4 full.
- Bake for 15-20 minutes.
- Meanwhile, combine the glaze ingredients in a bowl and whisk until combined, getting any lumps out. When muffins are baked, prick the tops with a fork, and roll each mini muffin in the glaze!
- Watch Chef Plum make this recipe on Better Connecticut.