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–+ servings
One lemon curd muffin cut in half with the lemon curd showing on a plate.

Lemon Curd Muffins

Amanda
These muffins are packed with lemon zest, the middle is lemon curd, and the top is a layer of lemon icing. Lemon HEAVEN!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 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.

Notes

*I don't recommend making more than 8 muffins, the tops will not get domed and there wont be enough space for the lemon curd filling.
*Spoon the Flour into the Cup: Using a spoon, carefully scoop the aerated flour into the measuring cup. Be cautious not to shake or tap the cup during this process, as it can lead to compacting the flou
How can I hide the cut out on top of the muffin?
The icing will cover the seam on top of the muffin. There is enough lemon icing to generously cover the muffin tops.
Storage
Room temperature instructions: These will stay fresh in an airtight container for up to one day because of the lemon curd. I recommend 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.r.
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