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A lemon muffin split open on a white plate, revealing a gooey lemon filling, with lemon slices in the background.
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Lemon Curd Muffins

Soft lemon muffins with a bright pocket of lemon curd baked into the center, ready in about 35 minutes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 258kcal
Author: Wendy

Equipment

  • 12 cup muffin pan
  • Paper muffin liners
  • mixing bowls
  • whisk
  • wire cooling rack

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • 2 large eggs
  • ½ cup milk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¾ cup lemon curd very cold

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    Baking ingredients including flour, sugar, milk, melted butter, lemon juice, lemon zest, vanilla extract, and a whisk arranged on a white surface.
  • In a separate bowl, whisk the melted butter, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
    Bowls of flour, melted butter with zest, a cup of orange liquid, a whisk, and a muffin tray with paper liners are arranged on a white surface.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
    A glass bowl of muffin batter, a glass cup of orange liquid, and a muffin tin lined with paper cups are arranged on a white surface.
  • Spoon about 1 tablespoon of batter into each muffin cup. Add 1 teaspoon of cold lemon curd to the center of each, then top with the remaining batter until the cups are about three-quarters full, spreading gently to seal in the curd completely.
    A muffin tin with paper liners is filled with batter and topped with dollops of a light brown sauce; a mixing bowl with remaining batter and a spoon is nearby.
  • Bake for 18 to 22 minutes, until the tops are set and lightly golden. A toothpick inserted into the muffin, avoiding the curd center, should come out mostly clean.
    A muffin tin with twelve baked muffins sits on a marble surface beside halved lemons, a bowl of powdered sugar, and a bowl of glaze.
  • Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • If more than 1 teaspoon of lemon curd is added per muffin, it will sink to the bottom.
  • Cold curd is thicker and holds its place better.
  • Chill it for at least 1 hour before using, or freeze small dollops for 20-30 minutes.
  • For a slightly crisp top, sprinkle a little sugar over the batter before baking.
  • Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition

Serving: 1Muffin | Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 226mg | Potassium: 54mg | Fiber: 1g | Sugar: 22g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg