Lemon curd muffins [oat-pecan streusel; lemon glaze] from Bake from Scratch Magazine, Jan/Feb 2022 (page 57)

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Notes about this recipe

  • Shewi128 on September 06, 2022

    I thought these were ok, but nothing too memorable. However, I did use store-bought lemon curd, I skipped the lemon glaze, and I had leftover streusel from a different recipe I need to use up. So, maybe I would try these again making it with all their associated recipes. I did love the technique of adding lemon curd. Also, 30 minutes is wayyyy too long to cook. From the previous reviewer's suggestions, I cooked for 20 minutes. They probably could have cooked a little less, maybe like 18-20 minutes. They were beautiful and nicely risen (again--interesting technique of letting batter rest for 30 minutes).

  • lorigenes on June 12, 2022

    These are some of the most beautiful muffins I've ever made. There are some errors and adjustments to the recipe needed. "1 t. salt - divided" is in the ingredients list, however, only 3/4 t. is shown in the method (gram weight is also listed the same for both the 1 t. and 3/4 t). 30 minutes baking time is way off (I use an oven thermometer and the muffins were overdone when I checked them at 20 minutes). The mentioned use of a toothpick to test for doneness also isn't practical for a filled muffin. Otherwise, these are delicious and well worth repeating.

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