I’ve baked a lot of muffins over the years, and this recipe is the one I come back to again and again because it just works. No complicated steps, no chilling, no stress, just simple ingredients that come together to make muffins that feel like sunshine. And the best part: that little lemon curd surprise in the middle. Trust me, when your family or friends bite in and hit that filling, you’ll get the biggest smiles. These are the kind of muffins that make an ordinary morning feel like a special occasion.
These muffins are bursting with fresh lemon zest, filled with silky lemon curd, and topped with a sweet drizzle of lemon icing. It’s basically triple lemon bliss in every single bite. Check out my white chocolate and blueberry muffins, berry muffins, and orange chocolate chip muffins too!
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Why you'll love this lemon curd muffin recipe
- This lemon muffin recipe makes 8 large muffins, they're the perfect size to eat as breakfast or brunch and have enough space inside for the amazing lemon curd recipe. My white chocolate and cranberry muffins recipe makes 8 too.
- The 2 temperature recipe produces a perfectly domed top every time! Starting at a high oven temperature creates a fast rise and then lowering the temperature insures the muffins will not burn before baking all the way through. Banana chocolate chunk muffins have amazing tops as well!
- The flavor! Adding the lemon zest to the sugar before moving on to the other steps is key in releasing the oils making the most out of the citrus! Lemon curd cheesecake no bake has tons of lemon flavor.
Equipment
Microplane Lemon Zester is perfect for zesting citrus because its sharp, fine blades make it easy to remove just the flavorful outer zest without scraping into the bitter white pith. Its precise design ensures you get the best flavor and aroma for your recipes, with minimal effort and mess.
Lemon Curd Muffin Ingredients
- Lemon curd is a must for filling the muffins! Store bought lemon curd is a good choice if you're short on time.
- Lemon zest produces the most lemon flavor! It is the key ingredient in the muffin batter. Rub it with the sugar for the best flavor.
- A combination of all purpose flour, baking powder, and cornstarch makes these muffins rise and super fluffy.
- A mixture of melted butter and vegetable oil makes these moist and gives them great flavor. The oil will help with moisture. I do the same with my cardamom banana bread.
- Salt is a MUST in baked goods, it completely vamps the flavors!!
See recipe card for quantities.
Lemon Curd Muffin Variations
- Adding blueberries would be amazing! I would add ¾ cup of blueberries to the muffin batter. Check out my white chocolate and blueberry muffins!
- Lime zest instead of lemon paired with lemon curd would be a citrus explosion! Check out my lime and ginger cheesecake too!
- Serve these muffins along side a bowl of yogurt and berries for the best brunch.
- If you don't feel like making the icing for the top, sprinkling with powdered sugar would make them look finished!
This muffin lemon curd recipe has not been tested with other substitutions. These are just suggestions.
Lemon Curd Muffin Instructions
Step 1: Preheat the oven to 425°F. Line a muffin pan with 8 muffin liners.
Step 2: Whisk together the flour, salt, cornstarch, and baking powder, set aside. Beat the lemon zest and sugar until the oils are released, about one minute.
Step 3: Add the eggs, milk, lemon juice, melted butter, and vegetable oil. Mix until combined.
Step 4: Add the dry ingredient, mix until just combined.
Step 5: Mix until no flour pockets remain, do not over mix. Over mixing will create a dense muffin.
Step 6: Distribute the batter evenly into the 8 muffin liners (they will be full)
Step 7: Place in the oven, shut the door and then IMMEDIATELY lower the temperature to 400°F. Bake for 15 minutes, or until a toothpick comes out with a few moist crumbs.
Step 8: Cut a circle in the muffin ¾ way down, and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the muffin with as much lemon curd as you can. Slice/tear off the pointed tip of the cone-shaped piece of muffin, and gently press the round piece back on top of the filling. Evenly distribute the icing over the muffins using a spoon.
Hint: Remove the muffins from the pan right when they come out of the oven and place on a rack. This will prevent them from getting over baked.
Lemon Curd Muffin Pro tips
- Try not to over mix the muffin batter, stop mixing once the flour pockets are gone. Over mixing muffin batter will make them tough.
- Beat the lemon zest and sugar together first, do not ignore this step. It is the key to that great lemon flavor, lemon cardamom cookies uses the same method.
- The oven temperature must be at 430°F to start and then immediately turn it down to 400°F. If you forget to turn the oven temperature down, the muffins will burn.
- Try not to over bake, over baking will make them crumbly and dry. Check on them a little before 15 minutes, not all oven temperatures are created equally.
Lemon Muffin FAQs
Why does this recipe only make 8 muffins?
How do I store these muffins?
Can I make these dairy free?
You can use dairy free substitutions if you've used them before in baking. This recipe has never been tested with dairy free products.
How to store lemon curd muffins
Room temperature instructions: These will stay fresh in an airtight container for up to one day because of the lemon curd. I like freezing muffins the day they were made.
Refrigeration instructions: I do not recommend storing the muffins in the fridge, it will completely dry them out!
Freezing instructions: Place them in an airtight container for up to one month.
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📖 Recipe
Lemon Curd Muffins
Equipment
- Microplane for zesting
- Muffin pan
- Muffin liners
- Mixing bowls
- Whisk or mixer
- Rubber Spatula
Ingredients
Lemon Curd
- 5 large egg yolks
- 1 whole large egg
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons salted butter cold, cut into cubes
Lemon Muffins
- ⅔ cup granulated sugar
- 1 tablespoon lemon zest from 3 lemons
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 6 tablespoons unsalted butter melted
- 2 tablespoons vegetable oil
- ½ cup milk buttermilk, 2%, or whole
- 2 large eggs room temperature is best
- 1 and ¾ cups (220 grams) all purpose flour spoon and level method, see notes
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
For Filling the Muffins
- ¾ cup lemon curd
Lemon Icing
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice
Instructions
Lemon Curd
- Separate the egg yolks, zest and juice the lemons, and cut the butter into small cubes.
- In a medium saucepan, whisk together the egg yolks, whole egg, granulated sugar until smooth. Whisk in the lemon juice and lemon zest. The mixture will be thin at this stage.
- Cook in a heavy bottomed saucepan directly over low to medium-low heat. Whisk constantly as the mixture cooks, making sure nothing sticks to the bottom. Cook until the curd thickens, about 8–10 minutes. To test, dip a spoon into the curd and run your finger down the back—if the line stays clean and separated, it’s ready.
- Remove from the heat and whisk in the cold butter, a few cubes at a time, until completely smooth and glossy. For an extra smooth curd, press through a fine mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set, about 2 hours. Store covered in the refrigerator for up to 1 week.
Lemon Muffins
- Preheat the oven to 425°F. Line a muffin pan with 8 muffin liners.
- Whisk together the flour, salt, cornstarch, and baking powder, set aside. Beat the lemon zest and sugar until the oils are released, about one minute.
- Add the eggs, vanilla, milk, lemon juice, melted butter, and vegetable oil. Mix until combined.
- Add the dry ingredients, mix until just combined. Do not over mix. Distribute the batter evenly into the 8 muffin liners (they will be full)
- Place in the oven, shut the door and then IMMEDIATELY lower the temperature to 400°F. Bake for 13-15 minutes, or until a toothpick comes out with a few moist crumbs. Do not over bake!
- Take the muffins out of the pan and place on a wire rack. Set aside to cool before filling with lemon curd.
Filling with lemon curd
- Cut a circle in the muffin ¾ way down, and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the muffin with as much lemon curd as you can. Slice/tear off the pointed tip of the cone-shaped piece of muffin, and gently press the round piece back on top of the filling.
Lemon Icing
- Whisk together the powdered sugar and lemon juice until smooth. Evenly distribute the icing over the muffins using a spoon.
Kristen says
Lemon breakfast heaven!!
Terry says
Amazing!!
Jessica says
I made these for my son, he wants them all the time.
Amanda says
Hi Terri! My website was doing an update so sorry about that! The recipe calls for 2 eggs
Jennifer says
My favorite muffin recipe!
Amanda says
That makes me happy!!