It may be completely freezing outside my house right now but inside my kitchen, it’s Summer! Bursts of lemon, loads of coconut and some sweet sweet honey. The best part about these muffins is that my husband won’t go anywhere near them (he HATES coconut and lemon- what is wrong with him, right?!?) so I get to eat them all! Okay, so maybe I’ll share a few but don’t tell anyone they are gluten free, grain free and dairy free! No one has to know!
My favorite thing about this lemon curd is that it is so easy to make! I know sometimes people are afraid to make lemon curd because of all the butter and the tedious cooking process but this method is so simple! Just combine all of the ingredients in your Vitamix or strong blender and blend for 4-5 minutes, until the mixture is hot. Then simmer in a pan for a few minutes until the curd thickens. I always recommend pouring the curd through a fine mesh sieve at the end in case any of the egg scrambles but with this simple blending process, you shouldn’t have this issue. Instead of butter, I used coconut oil for my lemon curd and it’s absolutely sweet, tart, thick and shiny!
The muffins are layered with the lemon coconut muffin batter, lemon curd and coconut crumble topping. So many layers of flavor and texture!
Hello beautiful! You are perfect just the way you are.
But hey, if you want a little more zing, top your muffins with more lemon curd, some coconut whipped cream and a sprinkle of lemon zest. I can’t get enough of the lemon! Tip about the coconut whipped cream: always keep a can of full fat coconut milk in your fridge. Just keep it in the back where it’s out of the way and you can just forget about it. Now you can have coconut whipped cream whenever you want! Just scoop the thick part of the coconut milk out of the can and whip until light and fluffy. Discard or drink the water in the bottom of the can.
Is it Summer? Is it Winter? Now I’m confused…
- 3 egg yolks
- ½ cup lemon juice
- ¼ cup honey
- ¼ cup coconut oil, melted
- 1 Tbsp lemon zest
- 3 Tbsp coconut flour
- 3 Tbsp unsweetened shredded coconut
- 2 Tbsp coconut oil (not melted)
- 2 Tbsp honey
- ¼ cup coconut flour
- ½ tsp salt
- ½ tsp baking soda
- 3 eggs
- ¼ cup honey
- ¼ cup coconut oil, melted
- ¼ cup unsweetened shredded coconut
- 2 Tbsp lemon zest
- In a blender or food processor, combine all of the ingredients and blend on high until smooth and the mixture is hot, around 4-5 minutes. By blending the ingredients for a few minutes on high, you are actually heating up the eggs enough to cook them. The longer you blend, the thicker the curd mixture will become.
- Pour the thickened mixture into a small pot and heat over low until simmering, stirring occasionally with a wooden spoon so the bottom of the curd doesn’t burn. Simmer the curd for 5 minutes, still stirring occasionally, until thick. When you dip the wooden spoon in the curd, it should stick to the back of the spoon.
- Pour the curd through a mesh sieve into a small bowl to remove any possible cooked pieces of egg (although there probably won’t be any because of the process used above).
- Place a piece of plastic wrap directly on top of the curd to cover completely then refrigerate while preparing the cupcakes. Make sure the plastic wrap is directly covering the curd so no condensation forms on the surface of the curd. This curd can be refrigerated for 4-5 days or frozen for up to 3 months.
- In a small bowl, combine all ingredients and stir until very thick. Set aside to top the muffins.
- In a food processor, blend the coconut flour, salt and baking soda. You can do this by hand but coconut flour can be gritty so processing it helps break it apart even more for a smooth cupcake.
- Add the eggs, honey and melted coconut oil (microwave oil for 30 seconds to melt) to the food processor and blend until smooth.
- Scoop dough into a bowl and stir in the unsweetened shredded coconut and lemon zest.
- Preheat oven to 350 degrees F. and place 9 muffin liners in a muffin pan.
- Scoop 1 heaping tablespoon of muffin batter in the bottom of each liner. Press down the batter and press a hole into the center.
- Spoon ½ tsp of lemon curd into the center of each muffin liner then top with 1 heaping tablespoon of the remaining batter. Press down the dough to cover the curd.
- Using your hands (since the crumble is very sticky), drop a few pieces of the crumble on top of each muffin.
- Bake the muffins for 15-20 minutes, until the top of the crumble is browning.
- Top muffins with more lemon curd, coconut whipped cream (which is just the thick part of a can of full fat coconut milk whipped up until light and fluffy) and more lemon zest.
- The muffins can be eaten at any temperature but are especially good warm. Since these muffins are gluten free, it is recommended that you refrigerate to keep them fresh for up to 3 days.