Got lemons? Make these Lemon Curd Filled Muffins. A delicious moist vanilla muffin filled with fresh lemon curd. A great brunch idea for the upcoming spring months!

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It’s citrus season in our parts and I’ve been making a lot of Lemon Recipes lately. Last week I posted a recipe for Lemon Cheesecake Bars with Lemon Curd. Head over and check it out! And can I just tell you, these muffins did not disappoint either. A bursting lemon flavour, filled with Lemon Curd to keep the muffins so moist! A great treat with a cup of coffee or tea!

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What are These Muffins Like

• Difficulty – These are pretty easy to make with no complicated steps or instructions. Be sure to see the step-by-step photos if in doubt!
• Taste – These have a fresh lemon flavour and the texture is made moist by baking lemon curd into the centre. The texture is really moist with a light crumb.
• Serving – These are medium muffins, not a big bakery style muffin like the Jumbo Chocolate Chip Muffins. They don’t rise high, so keep that in mind if baking them. This recipe makes a dozen medium sized muffins.

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Ingredients

This recipe is broken down into two parts, the lemon curd and the muffins. You can easily use store bought lemon curd if you don’t feel like making it.

Lemon Curd

• Eggs – Use large eggs for the lemon curd.
• Sugar – Granulated white sugar is used to make the curd sweet.
• Lemon juice – I prefer to use fresh lemon juice for the lemon curd. Depending on the size of your lemons, this will be about 2 lemons.
• Butter – Unsalted butter is added to the lemon curd after it’s cooked to make it extra creamy.

Muffins

• Flour – All purpose/plain flour is used for these muffins.
• Baking powder – This is the rising agent used for the muffins.
• Salt – Regular table salt is used to help enhance flavours.
• Butter – Unsalted butter at room temperature.
• Sugar – Granulated white sugar.
• Eggs – 2 large eggs at room temperature
• Vanilla extract – 1 teaspoon vanilla extract
• Milk – 3/4 Cup milk
• Lemon zest – zest of one lemon

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Instructions

1. Make lemon curd – First, make the lemon curd. In a stainless steel bowl placed over simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly. This is really important, otherwise you risk the chance of it curdling. Continue to stir until it becomes thick. This will take between 5-10 minutes. Once it has reached a lovely thick and creamy texture, immediately remove from heat. Put through a fine strainer to remove any lumps. Cut in the butter and give a good stir. Set aside.
2. Preheat oven – Line a 12 count medium sized muffin pan with muffin liners. Preheat your oven to 350 degrees F/180 degrees c.
3. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, salt and lemon zest. Stir to combine and set aside.
4. Cream butter, sugar and eggs – Next, in your mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Now beat in the eggs one at a time until they are completely incorporated. Whisk in vanilla extract.
5. Finish muffin batter – Next, add 1/2 of the flour mixture and gradually incorporate it into the batter. Next add all the milk and combine. Add remaining flour mixture along with the lemon zest and stir until just combined.
6. Fill muffin tins – Fill your muffin tins evenly with half of the batter. Then put a spoonful of the lemon curd over the batter in each muffin tin. Spread it out and then top with remaining batter. Evenly sprinkle over remaining 3 tablespoons of sugar.
7. Bake – Bake for about 18-20 minutes. Remove from oven place on a cooling rack to cool for about 5 minutes.
8. Serve – Remove from baking pan and serve warm.

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Recipe Tips

• Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Baking time – I baked these for exactly 20 minutes. Keep in mind, all ovens bake differently and yours could bake a little quicker or take a little longer.
• Muffin size – These are medium sized muffins, not big bakery type muffins. The muffin pans I used were medium.
• Serve warm – These muffins are best fresh and warm.  They can easily be reheated for the centre to be more creamy.  However, they are still delicious cold and the centres are still moist and somewhat creamy.

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Substitutions

• Granulated white sugar for topping – you can leave off the sugar if you prefer. You can also replace it with cane sugar or brown sugar.
• Lemon Curd – This recipe uses homemade lemon curd, but you can easily use store bought lemon curd. You could even try other flavours like orange or lime.

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Serving and Storage

• Serve fresh or within a few days – These muffins are great the day they are baked but will keep fresh for several days.
• At room temperature – These will stay fresh for up to two days on the counter.
• In the refrigerator – You can alternatively store the cake in the fridge for about 3 – 4 days. It’s best to take the muffins out of the fridge and bring to room temperature before serving.
• In the freezer – Yes, these muffins store well in the freezer. Store them in an airtight container up to two months. Allow to defrost completely and bring to room temperature before serving.

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Frequently Asked Questions

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thanks for stopping by and hope to see you soon!