When You Need a Morning Boost: Lemon Muffins with Lemon Curd

Some mornings just beg for a little sunshine on your plate, and these lemon muffins with lemon curd deliver exactly that. The soft crumb and zesty punch of fresh lemon awaken your senses in the best way. It’s the kind of treat that makes you pause, even if only for a moment, and really savor the simple pleasure of something homemade.

I remember the first time I tried to bake these muffins. I was juggling a few things—half-listening to the morning news, trying not to spill the flour everywhere, and debating if I should add a little extra zest. Somewhere between folding in the batter and sneaking a taste of the curd straight from the spoon, I realized how much this tiny burst of citrus could brighten up a slow day. The muffins came out fluffy, with that golden top and a little lemon surprise inside. I wasn’t sure if I’d nailed the balance at first (maybe a bit too much curd in one), but honestly, it was perfect in its own imperfect way.

Why you’ll love it:

• Bright and fresh lemon flavor that wakes up your taste buds without overwhelming them.
• Moist, fluffy texture that feels light but satisfying enough to keep you going.
• The lemon curd center adds a tangy surprise, but it’s a bit of a balancing act—you might find yourself spooning out more curd than you expected.
• Simple ingredients and straightforward steps make it approachable, even if you’re juggling a busy morning.
• It’s simple—and that’s kind of the point. No complicated fuss, just a cozy citrus moment.

If you’re worried about the lemon curd, don’t be. It’s actually quite forgiving, and even if yours turns out a little thicker or thinner, it still brings that bright zing. These muffins aren’t just for breakfast; I’ve found they make a lovely afternoon pick-me-up with a cup of tea, or a cheerful addition to a weekend brunch spread.

Lemon Muffins with Lemon Curd

Print Recipe

These moist and fluffy lemon muffins are bursting with fresh lemon flavor and filled with a tangy homemade lemon curd for a delightful citrus treat.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins

Ingredients

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2 1/2 cups (315 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (200 grams) granulated sugar
2 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup (120 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar (for lemon curd)
3 large eggs (for lemon curd)
1/2 cup (120 ml) fresh lemon juice (for lemon curd)
1 tablespoon lemon zest (for lemon curd)
1/4 teaspoon salt (for lemon curd)

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Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and 1 cup granulated sugar until well combined.
In a separate medium bowl, beat the eggs. Add the whole milk, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Spoon about 1 tablespoon of batter into each muffin cup, filling them about one-third full.
Using a small spoon or piping bag, add about 1 teaspoon of lemon curd into the center of each muffin cup on top of the batter.
Top the lemon curd with the remaining batter, filling each muffin cup about two-thirds full.
Bake for 18 to 20 minutes or until the muffins are golden and a toothpick inserted into the muffin (not the lemon curd) comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the lemon curd: In a medium heatproof bowl, whisk together the softened unsalted butter, 1 cup granulated sugar, 3 eggs, 1/2 cup fresh lemon juice, lemon zest, and salt.
Place the bowl over a pot of simmering water (double boiler) making sure the bottom of the bowl does not touch the water.
Whisk continuously for about 10 minutes until the mixture thickens and coats the back of a spoon.
Remove from heat and strain the lemon curd through a fine mesh sieve into a clean container to remove any lumps.
Allow the lemon curd to cool to room temperature before using it in the muffins or storing it in the refrigerator.

Kitchen Notes: You don’t need any special equipment for these muffins—just your usual mixing bowls and a muffin tin lined with paper liners. I usually serve these warm, right out of the oven, but they keep well at room temperature for a couple of days. If you’re feeling adventurous, try swapping the lemon zest for orange or adding a sprinkle of poppy seeds to the batter for a little texture twist. I haven’t tested all these variations extensively, but they might add a fun spin depending on your mood. Also, if you want to make the lemon curd ahead of time, it stores well in the fridge and can be used for other desserts, too.

FAQ:

Can I use bottled lemon juice? Fresh lemon juice really makes a difference here, but in a pinch, bottled will do.

Will the muffins be too sweet with the curd inside? Not at all—they strike a nice balance between sweet and tangy, but feel free to adjust sugar levels slightly if you prefer less sweetness.

How do I know when the muffins are done? The tops should be golden and a toothpick inserted away from the curd should come out clean.

Ready to bring a little lemony sunshine into your kitchen? These muffins are waiting to add that bright, comforting touch to your day.