There’s something about waking up to the scent of lemon that feels like a fresh start—even if you’re not quite ready to leave the kitchen yet. These lemon muffins with lemon curd have that kind of magic: delicate, fluffy, and bursting with a zesty center that catches you off guard in the best way. I remember one morning when I was half-distracted by my phone and almost skipped breakfast, but the smell pulled me back. The first bite was a little messy, with curd oozing out just right—definitely not the neatest muffin experience, but that’s part of the charm. Somewhere between the tang and the soft crumb, it felt like a little celebration in my mouth, even if the rest of the day hadn’t quite started yet.
- Bright and tangy but balanced with a soft, tender crumb.
- Filled with lemon curd that surprises you with every bite.
- Light enough for breakfast but satisfying as a snack or afternoon treat.
- It’s simple—and that’s kind of the point, no fuss but plenty of flavor.
And yes, the lemon curd filling can be a bit messy when you bite in, but isn’t that just part of what makes these muffins so inviting?
PrintLemon Muffins with Lemon Curd
Light and fluffy lemon muffins filled with tangy homemade lemon curd, perfect for a bright and zesty breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup sour cream
1/2 cup whole milk
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup lemon curd (store-bought or homemade)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the melted butter, eggs, sour cream, whole milk, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; some lumps are okay.
Fill each muffin cup about one-third full with the batter.
Add about 1 tablespoon of lemon curd into the center of each muffin cup on top of the batter.
Cover the lemon curd with more batter until the muffin cups are about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the lemon curd center) comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Don’t worry about fancy equipment here—just your usual muffin tin and a sturdy spatula will do. These muffins pair wonderfully with a cup of tea or coffee, especially on lazy weekends when you’re not in a rush. If you want to switch it up, try adding a pinch of poppy seeds or swapping sour cream for Greek yogurt for a slightly tangier bite—though I haven’t tested those tweaks extensively, so results might vary. You could also dollop a bit more lemon curd on top after baking for extra zing or fold in some blueberries if you’re feeling adventurous.
FAQ
Can I use store-bought lemon curd?
Absolutely! It saves time and still gives that luscious lemon center.
How do I store these muffins?
Keep them in an airtight container at room temperature for a couple of days, or pop them in the fridge if you want to stretch their life a bit longer.
Can I freeze them?
Yes, freeze in a sealed bag or container for up to two months. Just thaw at room temperature before enjoying.
Ready to brighten your morning with something a little tangy and a little soft? These lemon muffins with lemon curd might just become your new go-to. Give them a try and see how a simple bite can turn a slow morning into a moment worth savoring.