There’s something about the slow, warm light of a weekend morning that calls for a treat like these lemon muffins with lemon curd. The moment I pulled them from the oven, the kitchen filled with a bright, citrusy scent that somehow made everything feel a little lighter. I remember juggling the muffin tin and a cup of tea, nearly dropping one on the floor—classic me, distracted but happy. The muffins were still warm, their tops golden and slightly crisp, while the lemon curd inside was smooth and tart, a perfect little surprise with every bite. It’s the kind of recipe you want to share but also keep all to yourself, just in case someone else’s timing is off and you get to sneak an extra one.
Why You’ll Love It:
- The balance between tart lemon curd and the tender, buttery muffin is delightful without being overwhelming.
- It’s simple — and that’s kind of the point. This isn’t a complicated bake, so it’s approachable even on a sleepy morning.
- Muffins are easy to hold and eat anywhere, making them a versatile choice for breakfast or a sweet snack.
- The homemade lemon curd feels fancy but is surprisingly straightforward to make, adding a fresh zing.
If you’re worried about making curd from scratch, don’t be—this recipe walks you through it with a gentle hand, and the results are worth the little bit of extra attention.
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Lemon Muffins with Lemon Curd
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Delightfully moist and zesty lemon muffins filled with a luscious homemade lemon curd. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice (about 1–2 lemons)
1 teaspoon vanilla extract
For the Lemon Curd:
3 large eggs
1 cup granulated sugar
1/3 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest (from about 1 lemon)
6 tablespoons unsalted butter, cut into small pieces
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; the batter should be slightly lumpy.
Fill each muffin cup about halfway with batter.
Prepare the lemon curd: In a medium heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth.
Place the bowl over a saucepan of simmering water (double boiler method), making sure the bottom of the bowl does not touch the water.
Add the butter pieces and cook, whisking constantly, until the mixture thickens and reaches about 170°F (77°C), about 8-10 minutes. The curd should coat the back of a spoon.
Remove the lemon curd from heat and let it cool slightly.
Spoon about 1 teaspoon of lemon curd onto the center of each muffin cup over the batter.
Top each muffin cup with the remaining batter, covering the lemon curd completely.
Bake for 18-20 minutes, or until a toothpick inserted near the edge (not in the curd) comes out clean and the muffins are golden.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Optionally, dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use a regular muffin tin and just line it with paper liners—nothing fancy needed here. These muffins pair beautifully with a simple cup of black tea or a light, fruity white wine if you’re brunching later. Sometimes I stir a handful of poppy seeds into the batter for a tiny crunch, although I haven’t tested how that changes the texture exactly. Another idea is to swap part of the lemon zest with orange zest for a slightly different citrus twist, but honestly, the classic lemon flavor is hard to beat. If you want to make these ahead, they freeze well; just thaw at room temperature and they’re almost as good as fresh.
FAQ:
Can I use store-bought lemon curd instead? You could, but homemade lemon curd adds a fresher, brighter flavor and a creamier texture that’s hard to match.
What if I don’t have buttermilk? I usually mix regular milk with a splash of lemon juice or vinegar to mimic buttermilk—it works well enough.
Can these be made dairy-free? I haven’t tried that, but swapping butter for a dairy-free alternative and using a plant-based milk might do the trick.
Give these a try when you want a little brightness in your day, and don’t be surprised if they become your go-to quick bake.