These lemon curd muffins are gluten free, and with a few substitutions they can also very easily be made dairy free and nut free too. The best part is there's no compromise on taste!
These muffins are best served warm. The curd inside will be nice and gooey, which is a great combination with the warm crumb of the muffin.
01
Preheat oven to 180ºC/350ºF. Mix the flour, arrowroot, desiccated coconut, sugar, baking powder and baking soda. Stir well then set aside.
02
Mix the lemon juice, lemon zest, yoghurt, eggs, vanilla, and macadamia oil. Whisk well until well combined.
03
Pour the wet mix into the dry mix and gently stir until it comes together. Set aside while you line your muffin tin with paper muffin cups.
04
Fill each muffin cup ⅓ of the way with muffin mix, dollop 1 Tbsp of lemon curd on top, then top with more muffin mix.
05
Bake for 20–25 mins or until golden. Remove from the oven, leave to sit for 10 mins then serve warm topped with more lemon curd.