Lemon 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.