Coconut Lemon Curd Muffins

I love looking at the March issue of magazines because they start hinting about Spring and warmer weather.  The pages are full of beautiful flowers, cheerful spring colors and plans for the garden.

Unfortunately, Spring is still far from where I am living.  The snow is stacked so high, I believe it will take many months to melt!  It is however, fun to dream.

I was inspired to create the following muffin recipe after seeing  a Better Homes and Gardens recipe for coconut lime bread.

I like these muffins because they are bursting with lemon flavor and since I love coconut, I chose to add a little bit extra to my recipe.

This muffin is a hint of Spring mixed with the comfort foods of Winter.


Coconut Lemon Curd Muffins

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup coconut milk
1/4 cup milk
1/3 cup butter, melted
2 cups flaked coconut
1 cup lemon curd*

*Choose a high quality lemon curd.  Read the ingredients on the jar.  It should not have any preservatives or added chemicals.  There are many brands available, just make sure you taste it and you like the flavor before putting it into these muffins. You could also make your own lemon curd.

In a bowl whisk together flour, sugar, baking powder and salt.

In a separate bowl beat 1 egg.  Add coconut milk, milk and melted butter.   Stir in 1 cup of the flaked coconut.  Add the flour mixture and stir until just moistened.  The batter should be thick but still easy to stir.

Melt about 3/4 cup lemon curd in the microwave for about 10 seconds.  Stir.  It should be a liquid, but do not let it boil.

Prepare a muffin tin with 12 cupcake liners.  Drop about 1 Tablespoon of muffin batter into the bottom of each cup.
I like extra coconut!

On top of the batter spoon 1 teaspoon of melted lemon curd (3 small drops spaced evenly around the edges of the muffins).  Add another Tablespoon of batter.

On top of the batter, drop about 1 teaspoon of melted lemon curd into the middle of each muffin.

Top with batter, filling each cupcake holder about 3/4 full.

If desired, swirl the batter by making an “S” with a butter knife.  ( I actually prefer to skip this step because I like pockets of lemon inside of the muffin instead of ribbons)

Bake at 350 degrees for about 20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool and then add the topping.

Muffin Topping:
1/4 cup lemon curd, melted in the microwave for about 10 seconds
1 cup flaked coconut

Spread about 1 teaspoon of melted lemon curd on top of each muffin.  Turn the muffin over and dip the top into a plate of flaked coconut.

Lemon.  Coconut.  Delicious!