Fruit Curd Muffins

These velvety little muffin cakes can help use up any fruit curd you may have leftover from any particular recipe.  I of course had leftover passion fruit curd from the tropical vol-au-vents last week.  These are like little genoise style muffins and the glaze has two options, a simple one that matches the flavor of the muffin, and a sour cream glaze that has more tang and contrast.  Hubby preferred the simple glaze and I really liked the sour cream glaze, which is a little more of a treat.  Served with fresh fruit, they make a tasty treat for breakfast.  I would LOVE to try these with rhubarb curd!

Passion Fruit Muffins
makes 10-12 muffins

130g all purpose flour (1 cup)
1 tsp baking powder
100g sugar (½ cup)
1 tbsp lemon zest
2 eggs (100g)
149g butter melted (⅔ cup)
56g lemon juice (4 tbsp) (Or 2 tbsp lemon juice + 2 tbsp juice of curd flavor)
42g (3 tbsp) fruit curd of choice

Preheat oven to 350ºF.  Beat eggs and sugar until light and foamy.  In another bowl mix together flour and baking powder.  Add to the egg mixture and incorporate together until just blended.
Pour in the melted butter and stir quickly until the ingredients are combined.  Add the lemon zest, curd and lemon juice/fruit juice.  Stir until smooth.
   
Divide batter into muffin liners equally, about ¾ full.  Bake on center rack for 18-20 minutes for regular sizes or 10-12 minutes for mini muffins or until middle springs back when touched gently.

 Use a skewer along the edge of the muffin wells to help move hot muffins out of tin and onto cooling rack to cool.

Glaze as desired once cool, or serve with fresh fruit.

Simple glaze

1 tbsp passion fruit curd (or matching curd to muffin)
½ cup powdered sugar
½ tbsp milk

In a small bowl, combine powdered sugar and curd, adding in enough of the milk to reach a drizzling consistency.

Sour cream glaze

¼ cup (60 g) full fat sour cream, room temperature
¼ cup (57 g) butter softened
½ cup (45 g) powdered sugar, sifted
1 tbsp passion fruit curd (or matching curd to muffin)

In a mixing bowl, beat sour cream and butter together until smooth.  Add powdered sugar and curd. Whisk until smooth and fully combined.  Thin with a few drops milk or water if necessary to achieve drizzling consistency.

 

Be sure to check out some more muffins:

• Chocolate Chip Nut Muffins from Passion Kneaded
• Fruit Curd Muffins from A Messy Kitchen
• Mocha Oatmeal Muffins from Karen's Kitchen Stories
• Pumpkin Apple Muffins from A Day in the Life on the Farm
• Zucchini Feta Muffins from Food Lust People Love

• Chocolate Chip Nut Muffins from Passion Kneaded
• Fruit Curd Muffins from A Messy Kitchen
• Mocha Oatmeal Muffins from Karen's Kitchen Stories
• Pumpkin Apple Muffins from A Day in the Life on the Farm
• Zucchini Feta Muffins from Food Lust People Love