Easter is around the corner. Something that we know, is that Easter holiday 2020 won’t be celebrated like we normally do. If it was not for covid19, my parents in law would have been here with us now and the egg hunting with the family would have been an important activity. We still have each other, and we still have a lot of eggs so we will celebrate Easter, but spend more time on FaceTime and in video calls with our family and friends than we normally do. 😉
I decided to make a new kind of Easter sweets this year. I know my husband loves lemon cakes, but muffins can sometimes be seen as a bit boring. Therefore, I decided to fill these lemon muffin with a lemon zest. This is soooo delicious!!! And to make it an Easter muffin, I topped it with a fried egg. 😉 The icing sugar and a spoon of lemon curd make this the perfect Easter muffin.
Ingredients (8-10 muffins):
- 7 tbs butter
- 2 eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 4/5 cup whole milk
- 1 lemon (zest)
- 1 2/3 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 batch from Lemon curd
- 2 cups confectioner’s sugar
- 1/2-1 tbsp water
Pre heat the oven to 350ºF.
Start with preparing the lemon curd with following my recipe here.
Heat a saucepan and melt the butter. Let it cool down.
Beat egg, sugar and vanilla extract in a bowl with an electric hand mixer until the batter is white and airy. Add the melted butter, milk and lemon zest into the batter and mix together.
Mix flour and baking powder in a separate bowl before adding into the batter. Mix it all together to a smooth better.
Butter a muffin pan and add 1/3” batter in each muffin cup. Then add 1 table spoon of the lemon curd in each muffin cup. Add the rest of the batter into the muffin cups until 2/3 of each cup is filled.
Bake in the oven for approximately 20 minutes until they start to get some color.
Let the muffins cool down. Prepare the icing. Mix confectioner’s sugar and water in a bowl. Add more water if the mixture gets too thick. Add the sugar mix on top of the muffins (make sure they are not too warm) and then add half a table spoon with lemon curd on top of the sugar mix.