Lemon Curd Marbled Muffins

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 cup sugar
• 1 egg
• 1/2 cup plain yogurt
• 1/2 cup whole milk
• 5 tablespoons unsalted butter, melted and slightly cooled
• 1 cup lemon curd, divided

1. Preheat the oven to 350u0b0F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine.
2. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined - it's essential not to overmix or you'll get dense, cakey muffins.
3. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly "marble" it lightly through the mixture (a couple of light stirs is really add that's needed). If your lemon curd is a bit stiff, just add it in little blobs.
4. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.

flour, baking powder, salt, sugar, egg, plain yogurt, milk, unsalted butter, lemon curd

Taken from www.food.com/recipe/lemon-curd-marbled-muffins-472441 (may not work)