JUMBO LEMON CURD SOURDOUGH MUFFINS

Prepare the lemon curd. In a large bowl, melt the butter. Then, add the lemon juice, eggs, sugar, and lemon zest. Whisk until combined.

Place in the microwave and cook for 1 minute. Remove and whisk thoroughly. Microwave again for 30 seconds, remove, and whisk well. Repeat this process 3-4 more times until the mixture is thick like custard. Allow to cool and then place into the fridge until ready to use. 

*(See recipe on website for this step) Prepare the crumb topping, if using.

Preheat the oven to 350F. Line a jumbo muffin pan with liners and grease the inside with nonstick cooking spray.

In a medium bowl, whip the butter with a handheld mixer until fluffy. Add the sugar, and cream together (~3-5 minutes).

Add in one egg at a time, mixing after each addition. 

Add the lemon juice, 1 tsp lemon zest, sourdough discard, flour, baking powder, and salt. Gently mix until just combined. 

Divide the batter among the jumbo muffin tin, filling each well 3/4 of the way. 

Place ~1 tbsp of lemon curd in the center of each, and then sprinkle with the crumb topping (if using).

Bake for 25-28 minutes, or until a toothpick inserted into the middle comes out with moist crumbs. Allow to cool in pan for 10 minutes, then transfer to a wire cooling rack to cool completely.

Make the whipped cream. In a medium bowl, whip together the heavy cream and powdered sugar until stiff peaks form.

Top the cooled muffins with whipped cream and extra lemon curd, if desired.

Enjoy!