Muffins with Lemon Curd
These Muffins with Lemon Curd are like cupcakes with lemon curd filling! The basic muffin recipe is packed with lemon zest, and filled with a creamy lemony center. It’s the perfect surprise when you take a bite! If you love the fresh flavors of lemon, then this reicpe is for you!
Lemon curd muffins are a sweet, citrusy baked treat that features a tart lemon curd filling. The muffins are moist and every bite is delicious. Some people make them with the curd inside, and some brush it on top. For this recipe, you do both! Curd muffins are a fun brunch or holiday pastry to serve, tasty with scrambled eggs!
We are big fans of muffins for breakfast, brunch, tea, or a lovely snack! We have tons of lemon recipes on our website, including making homemade lemon curd. Some of my favorites recipes are Lemon Cobbler, Lemon Raspberry Trifle, and Lemon Curd Cake.
What is lemon curd?
Lemon curd is a creamy spread or topping that is sweet and tart. It’s made with lemon juice and zest, sugar, eggs, and butter. It has a custard-like texture, but is bright, tangy, with a citrus flavor.
What you need to make Muffins with Lemon Curd
- Lemon: The key ingredient is lemon! Using fresh lemon zest and lemon curd–a tangy, creamy spread made from lemons, butter, eggs, and sugar,–you can buy it storebought or make homemade lemon curd. It’s used as a filling, topping, or ingredients for baked goods.
- Muffin Base: The muffins are made with a standard muffin recipe, incorporating lemon zest and lemon juice. Wet ingredients include butter, Greek yogurt, and eggs. Dry ingredients are sugar, flour, baking powder, baking soda, and salt.
- Versatility: Lemon curd muffins can be enjoyed for breakfast, snack, or dessert. You can also freeze them.
How do you make Lemon Curd Muffins?
The full, printable recipe is at the bottom of the post. Here’s a brief overview.
- Prepare full-size muffin tins with 18 liners.
- Make the muffin dough: In a large bowl, whisk together the white sugar with the lemon zest. Pour in the softened butter, yogurt, and eggs. Whisk until smooth. Add the flour, baking powder, baking soda and salt. Gently fold everything together until there are no more streaks of flour.
- Use a large spoon or an ice cream scooper to scoop the batter into the muffin liners until almost full to the top and bake!
- Brush lemon curd on top of each muffin top while they are warm and allowt he muffins to cool!
- Fill the muffins with lemon curd: Place remaining lemon curd into a pastry bag with a small round tip or in a squeeze bottle. Take a toothpick or a wooden skewer to create a hole in each muffin, poking the hole about halfway down. Insert the tip and lightly squeeze the lemon curd into each muffin. Repeat the process into each muffin.
Sandy’s tips and substitutions:
- Use any flavor of curd – lemon, lime, mango, etc.
- If you don’t use muffin liners, you can spray the muffin tins well with cooking spray to prevent sticking.
- Don’t over-fill the liners or muffin cups. Leave some room at the top for the muffins to rise.
- Eggs and butter at room temperature combine more easily to make the batter.
- We like using a cookie dough scoop or ice cream scoop to fill the cups, but you can use a large spoon.
- If you don’t have a pastry bag, you can use a squeeze bottle. You just need something firm that can poke down into the muffin to fill it with the filling.
- FREEZABLE: Make and freeze for up to 3 months in the freezer.
How do you serve Muffins with Lemon Curd?
We are big brunch fans! We love this recipe served with a breakfast casserole, fruit salad,
What to serve with Lemon Curd
- Build a fruit pizza base with a layer of Lemon Curd, or drizzle some on your toppings.
- Serve in phyllo shells/tarts or on strawberry shortcake or pound cake.
- Add to a cream cheese frosting or to the whipped cream for this Peaches and Cream Bread Pudding.
More muffin recipes you may want to try:
- Chocolate Zucchini Muffins
- Bran Muffins
- Healthy Apple Bran Muffin
- Sour Cream Bran Muffins Recipe
- Snickerdoodle Donut Muffins
Get the Recipe:
Muffins with Lemon Curd
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2 tbsp lemon zest
- 1 ½ cups Greek yogurt , room temperature
- 2 large eggs, room temperature
- 2 tsp kosher salt
- 3 ½ cups all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 cup lemon curd , homemade or store-bought
Instructions
- Preheat the oven to 375°. Prepare full-size muffin tins with 18 liners.
- In a large bowl, whisk together the white sugar with the lemon zest.
- Pour in the softened butter, yogurt, and eggs. Whisk until smooth.
- Add the flour, baking powder, baking soda and salt. Gently fold everything together until there are no more streaks of flour.
- Use a large spoon or an ice cream scooper to scoop the batter into the muffin liners until almost full to the top.
- Bake the muffins for 22-25 minutes. Remove from the oven.
- Next, brush lemon curd on top of each muffin top while they are warm (you will only use a portion of the lemon curd). Allow the muffins to cool completely on a wire cooling rack for 15 minutes, then remove from the pan.
Fill the muffins:
- Place remaining lemon curd into a pastry bag with a small round tip or in a squeeze bottle.
- Take a toothpick or a wooden skewer to create a hole in each muffin, poking the hole about halfway down. Insert the tip and lightly squeeze the lemon curd into each muffin. Repeat the process into each muffin.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
