Luscious Lemon Curd & Cream Cheese Muffins

I made these muffins back in March this year as I had some leftover homemade lemon curd to use and so I combined the curd with some cream cheese and buried it in the middle of the muffin. Yum! Matilda, who doesn't like lemon curd, thought that they were pretty tasty and demolished most of them during the week!

When I posted them on social media I did ask the question “what makes a muffin and what makes a cupcake”? What is the difference? I still haven’t really found out but perhaps muffins are often seen as savoury whereas we only know cupcakes to be sweet. Who knows! I guarantee you will love these and you will love eating the lemon curd straight from the jar too. It is my guilty pleasure! Let’s go:

I used a lemon cupcake recipe from Sally’s Baking Addiction (but halved the sugar amount) and spooned in the mixture to half way of the cupcake liner before adding the lemon curd and cream cheese mixture and then placing another spoonful of cupcake mixture on top to encase it. It is all in the recipe you can get by going to the printable recipe on the menu bar above. You will also find the recipe for the lemon curd, which needs to be made a couple of hours before hand so it can cool a little.

Once you make lemon curd you will never use store bought again. It is the most versatile jar of goodness to have in your fridge! Here I have mixed it with roughly 80g of spreadable cream cheese. I then put another spoonful or so of muffin mixture on top to encase the filling. I baked for 20 minutes and they were ready for tasting.