Lemon Curd Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon finely grated lemon zest
8 ounces cream cheese, softened
1 egg
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup prepared lemon curd
2 tablespoons turbinado sugar

Preparation

Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer on med-high speed, beat sugar, butter and lemon zest until light and fluffy.
Beat in cream cheese until blended.
Beat in egg, lemon juice and vanilla until blended.
Add the flour mixture to the egg mixture and gently stir with a wooden spoon until just blended.
Divide half the batter equally among prepared muffin cups.
Spoon 2 tsp of the lemon curd into the center of each cup of batter.
Top with the remaining batter and sprinkle with turbinado sugar.
Bake in oven for 22-24 minutes or until tops are golden brown and spring back when touched.
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.