Introduction
There’s a particular kind of sunshine that fills a kitchen when lemon curd meets tender muffin crumb — bright, aromatic lemon that wakes your nose, silky ribbons of curd that puncture the center with sweet-tart bliss, and a golden exterior that gives way to a soft, slightly springy bite. These Lemon Curd Muffins smell like waking up to summer, taste like celebration, and feel like a warm hug in pastry form. Whether you’re feeding sleepy weekend breakfasts, offering a thoughtful treat at a brunch, or packing a cheerful snack for colleagues, these muffins sew flavor and nostalgia together in every bite.
Pair them with something cool and refreshing for a perfect contrast; I love serving them alongside a glass of chilled cucumber lemonade for an easy, crowd-pleasing spread.
At a Glance
- Prep time: 25 minutes (plus about 15–20 minutes to thicken and cool the curd)
- Cook time: 25 minutes
- Total time: ~55 minutes (including curd cooling)
- Servings: Makes 12 standard muffins
- Difficulty level: Easy–Moderate — straightforward steps with a small extra step to make the curd
Nutrition Highlights
Estimated nutrition per muffin (one of 12), approximate values based on standard ingredient measures and USDA FoodData Central entries for each ingredient. These are estimates and will vary slightly by brands and exact ingredient choices:
- Calories: ~250 kcal
- Protein: ~4 g
- Carbohydrates: ~35 g
- Sugars: ~20 g
- Fat: ~11 g
- Fiber: ~1 g
- Sodium: ~150 mg
Note: Nutritional estimates were compiled using USDA FoodData Central as the ingredient reference and rounded for clarity. For general guidance on balanced nutrient intakes, credible resources include the Centers for Disease Control and Prevention (CDC) and the Mayo Clinic.
Why You’ll Love It
- Bright, irresistible flavor: Fresh lemon zest and juice lift the whole muffin, while the curd adds a velvety, concentrated lemon punch.
- Textural contrast: A light, tender muffin crumb with a silky pocket of curd inside gives a delightful play of textures in every bite.
- Emotion and occasion: These muffins feel personal — they’re the kind you’d bring to a neighbor, tuck into a picnic basket, or serve at a lazy Sunday brunch.
- Versatility: Make them for cozy breakfasts, celebratory gatherings, or as an elegant dessert offering; they travel well and freeze nicely.
Step-by-Step Instructions
Ingredients
For the lemon curd:
- 3 egg yolks
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 6 tablespoons (75 g) granulated sugar
- 2 tablespoons unsalted butter, cold and cubed
For the muffin batter:
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup (76 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 3/4 cup (180 g) plain Greek yogurt
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 tablespoons fresh lemon juice
For the glaze (optional):
- 3/4 cup (90 g) powdered sugar
- 1–2 tablespoons milk or cream (as needed to reach drizzling consistency)
Optional add-ins and substitutions:
- Use full-fat or 2% Greek yogurt for richer muffins; swap for dairy-free yogurt to make dairy-free batter (note curd still contains butter unless substituted).
- For a lighter texture, substitute 1/4 cup of the flour with cake flour.
- To make the curd dairy-free, swap the butter for 1 tablespoon of coconut oil (texture and flavor will slightly differ).
- For gluten-free muffins: use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
Method
-
Make the lemon curd (can be prepared first and cooled):
- Set a heatproof bowl over a pot of simmering water (double boiler). Combine the 3 egg yolks, 6 tablespoons sugar, 1/4 cup lemon juice, and 2 teaspoons lemon zest. Whisk constantly until the mixture thickens and coats the back of a spoon (about 6–8 minutes).
- Remove from heat and whisk in the 2 tablespoons cold butter, 1 piece at a time, until smooth. Strain through a fine-mesh sieve into a bowl to remove any cooked bits. Cover and chill while you prepare the batter (or cool at room temperature until thickened).
-
Preheat and prep:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
-
Combine dry ingredients:
- Whisk together the 1 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
-
Cream and blend:
- In a separate large bowl, cream the 1/3 cup room-temperature butter with 3/4 cup granulated sugar until pale and fluffy (about 2–3 minutes).
- Beat in the 2 eggs, one at a time. Mix in the 3/4 cup Greek yogurt, 1 teaspoon vanilla extract, grated zest from 1 lemon, and 2 tablespoons lemon juice until combined.
-
Combine wet and dry:
- Fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing; a few lumps are fine.
-
Assemble muffins:
- Fill each muffin liner about halfway with batter (roughly 1–2 tablespoons). Add about 1 teaspoon of chilled lemon curd into the center of each cup (or use a piping bag). Cover the curd with more batter until each cup is about 3/4 full.
-
Bake:
- Bake in the preheated oven for about 22–25 minutes, or until the tops are golden and a toothpick inserted into the edge (not the curd) comes out clean. Rotate the pan halfway through baking for even browning.
-
Cool and glaze:
- Let muffins cool in the tin for 5–10 minutes, then move to a wire rack to cool completely.
- If glazing: whisk the 3/4 cup powdered sugar with 1 tablespoon milk and add more milk if needed to reach a pourable consistency. Drizzle over cooled muffins.
Practical tips:
- Avoid overfilling liners — curd can bubble out if muffins rise too much.
- Make sure curd is cooled to avoid melting into the batter during assembly.
- If your curd seems grainy, strain it and finish with whisking in butter off the heat to smooth it.
- Use a toothpick test away from the curd pocket; the curd will be gooey — that’s intended.
Best Pairings
- Classic beverage pairings: A bright tea (Earl Grey or jasmine) or a light coffee complements the lemon tang; for a summer spread, they’re lovely with a pitcher of iced tea or lemonade.
- Make it a brunch board: Layer muffins with fresh fruit, ricotta or mascarpone, and the banana bread with lemon glaze for a lemon-forward morning selection.
- Dessert pairing: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an effortless dessert.
Keeping it Fresh
- Room temperature: If muffins are cooled and not overly moist on the exterior, store in an airtight container at room temperature for up to 24 hours. Because the curd contains eggs and butter, avoid extended room-temperature storage.
- Refrigeration: Place in an airtight container and refrigerate for up to 3–4 days. Bring to room temperature or warm gently before serving for best texture.
- Freezer: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and warm briefly in a 300°F (150°C) oven for 8–10 minutes to refresh.
Chef’s Advice
- Use fresh lemons: Fresh zest and juice deliver brighter flavor than bottled lemon juice.
- Temper the curd: When making curd, whisk constantly and keep heat gentle to avoid scrambled yolks; use a double boiler for steady, even heat.
- Don’t overmix the batter: Overmixing develops gluten and can produce dense muffins — fold until just combined.
- Batter temperature: If your kitchen is cool, let the batter sit a few minutes to relax before filling liners — it bakes more evenly.
- Achieve consistent curd pockets: Use a small melon baller or a 1-teaspoon scoop to add curd accurately, or pipe it with a pastry bag for clean filling.
Creative Twists
- Lemon-Poppy Seed: Add 1–2 tablespoons poppy seeds to the batter for texture and a classic flavor pairing.
- Blueberry Lemon Curd Muffins: Fold 1 cup fresh or frozen blueberries into the batter before filling; reduce curd to a smaller dollop if desired.
- Vegan version: Replace eggs with flax eggs, use dairy-free yogurt and plant-based butter, and make a cornstarch-thickened lemon filling (combine lemon juice, sugar, cornstarch, and turmeric for color; cook until thick).
- Gluten-free: Substitute a 1:1 gluten-free blend and add 1/4 teaspoon xanthan gum if the blend doesn’t include it.
- Mascarpone swirl: Stir 1/2 cup mascarpone into the batter for richer crumb and slightly tangy depth.
Recipe Q&A
Q: Can I skip making the curd and use store-bought lemon curd?
A: Yes — store-bought curd works fine and saves time. Use about 1–2 teaspoons per muffin. Flavor may vary by brand.
Q: My curd split or looks grainy — how do I fix it?
A: Strain the curd through a fine-mesh sieve to remove cooked bits, then whisk in a little cold butter off the heat to smooth. For severe separation, chill and re-emulsify by whisking vigorously.
Q: Can I freeze muffins with the curd inside?
A: Yes — freeze individually wrapped for up to 3 months. Thaw in the refrigerator overnight and warm gently before serving.
Q: How do I prevent the curd from leaking out during baking?
A: Use chilled, thicker curd and don’t overfill muffin cups. Place the curd pocket slightly below the batter surface and ensure the batter covers it well.
Q: Want a lighter muffin? Any suggestions for healthier swaps?
A: Reduce sugar slightly (try 2/3 cup instead of 3/4 cup in the batter), use lower-fat Greek yogurt, or replace half the butter with applesauce for reduced fat (texture will change slightly).
Conclusion
If you love bright, buttery bites with a silky lemon center, these Lemon Curd Muffins are a must-try: approachable to make, delightful to share, and endlessly adaptable. Try the recipe, customize a variation, and let the citrus aroma fill your kitchen — then come back and tell me how yours turned out.
For another take on lemon-forward baked goods, check out Good Things Baking Co.’s Lemon Curd Muffins for inspiration and presentation ideas; and for pairing and beverage inspiration, see Alpine Ella’s Lemon Curd Muffins for additional flavor notes.
Print
Lemon Curd Muffins
- Total Time: 55 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Bright and tangy lemon curd muffins filled with silky lemon curd for a delightful treat.
Ingredients
- 3 egg yolks
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 6 tablespoons (75 g) granulated sugar
- 2 tablespoons unsalted butter, cold and cubed
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup (76 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 3/4 cup (180 g) plain Greek yogurt
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 tablespoons fresh lemon juice
- 3/4 cup (90 g) powdered sugar (for glaze)
- 1–2 tablespoons milk or cream (for glaze)
Instructions
- To make the curd, whisk together egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl over simmering water until thickened (about 6–8 minutes).
- Remove from heat and whisk in cold butter, one piece at a time, until smooth. Strain and chill.
- Preheat oven to 350°F (175°C) and prepare a muffin tin.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Beat in eggs, then yogurt, vanilla, zest, and lemon juice until combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Fill muffin liners halfway, add a teaspoon of lemon curd, and cover with more batter.
- Bake for 22–25 minutes or until tops are golden and a toothpick comes out clean.
- Cool muffins, then optionally glaze with powdered sugar mixed with milk.
Notes
Using fresh lemons enhances the flavor. These muffins freeze well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
