strawberry lemonade muffins with strawberry curd

Name: Strawberry Lemonade Muffins With Strawberry Curd
Cook time: 15 min
Cuisine: American
Ingredients: 2 1/2 cup(s) self rising flour; 1 1/4 cup(s) sugar, divided; 1 - 8 ounce container sour cream; 1/2 cup(s) butter, melted; 1 tablespoon(s) lemon zest; 1/4 cup(s) fresh lemon juice; 2 large eggs, lightly beaten; 1 1/2 cup(s) diced fresh strawberries; FOR THE STRAWBERRY CURD; 4 cup(s) {1 pound} sliced fresh strawberries; 1/2 cup(s) sugar; 2 tablespoon(s) cornstarch; 1/4 cup(s) fresh lime juice; 3 large eggs; 2 - egg yolks; 3 tablespoon(s) butter

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online.

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cook time 15 Min

method Bake

Ingredients For strawberry lemonade muffins with strawberry curd

2 1/2 c

self rising flour
1 1/4 c

sugar, divided
1

8 ounce container sour cream
1/2 c

butter, melted
1 Tbsp

lemon zest
1/4 c

fresh lemon juice
2 lg

eggs, lightly beaten
1 1/2 c

diced fresh strawberries
FOR THE STRAWBERRY CURD
4 c

{1 pound} sliced fresh strawberries
1/2 c

sugar
2 Tbsp

cornstarch
1/4 c

fresh lime juice
3 lg

eggs
2

egg yolks
3 Tbsp

butter

How To Make strawberry lemonade muffins with strawberry curd

1
Preheat oven to 400 degrees. Combine flour and 1 c. sugar in a large bowl; make a well in the center. Stir together sour cream, melted butter, lemon zest, lemon juice, and eggs just until moistened. Gently fold in the strawberries. Spoon batter into greased muffin pans, filling 3/4 full. Sprinkle remaining 1/4 c. sugar over batter.

2
Bake at 400 degrees for 16-18 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool in pans on a wire rack 1 minute. Remove from pans to wire rack. Cool 10 minutes.
3
For the curd: Blend strawberries in a blender or food processor until smooth. Press strawberries through a wire-mesh strainer into a medium bowl, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Combine sugar and cornstarch in a 3 qt. saucepan; gradually whisk in strawberry puree and lime juice. Whisk in eggs and yolks. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly 1 minute. Remove from heat and whisk in butter. Place plastic wrap directly on warm curd to prevent skin forming. Chill 8 hours. Serve with hot biscuits, Strawberry Lemonade Muffins, or use as a fulling for tart shells.
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