Muffins with Lemon Curd

These Muffins with Lemon Curd are soft, tender, and bursting with bright citrus flavor. Each muffin is infused with fresh lemon zest and filled with a smooth, tangy lemon curd center. Brushed with extra curd on top and piped inside, they taste like a delightful cross between a bakery-style muffin and a lemon cupcake. Perfect for brunch, holidays, or an afternoon treat, these muffins bring a refreshing pop of sunshine to any table.

Why You’ll Love This Recipe

Bright and fresh lemon flavor in every bite
Creamy lemon curd center adds a delicious surprise
Moist, tender texture thanks to Greek yogurt
Perfect for brunch, holidays, or dessert
Easy to make with simple pantry ingredients
Freezer-friendly for make-ahead convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup white granulated sugar
2 tablespoons fresh lemon zest (from about 2 large lemons)
1 ½ cups plain Greek yogurt, room temperature
2 large eggs, room temperature
2 teaspoons kosher salt
3 ½ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 cup lemon curd, homemade or store-bought

Directions

Preheat the oven to 375°F (190°C). Line two standard muffin tins with 18 paper liners.

In a large mixing bowl, whisk together the granulated sugar and lemon zest. Rubbing the zest into the sugar helps release the natural oils and intensifies the lemon flavor.

Add the softened butter, Greek yogurt, and eggs to the bowl. Whisk until the mixture is smooth and fully combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.

Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture together until just combined. Do not overmix; stop once there are no visible streaks of flour.

Using a large spoon or ice cream scoop, fill each muffin liner nearly to the top, leaving a small amount of space for rising.

Bake for 22 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin (avoiding the center filling area) comes out clean.

Remove the muffins from the oven. While they are still warm, lightly brush a small amount of lemon curd over the tops. Allow the muffins to cool in the pan for about 15 minutes, then transfer them to a wire rack to cool completely.

Once cooled, place the remaining lemon curd into a pastry bag fitted with a small round tip or use a squeeze bottle. Insert a toothpick or skewer halfway into the center of each muffin to create a small hole. Pipe lemon curd into each muffin until filled. Repeat with all muffins.

Servings and timing

Servings: 18 regular-sized muffins

Prep Time: 10 minutes
Bake Time: 22–25 minutes
Cooling and Filling Time: 30 minutes
Total Time: 1 hour 5 minutes

Approximate calories per muffin: 282 kcal

Variations

Lime Curd Version: Replace lemon zest and lemon curd with lime zest and lime curd for a tropical twist.

Orange Citrus Muffins: Use orange zest and orange curd for a sweeter citrus profile.

Berry Addition: Fold 1 cup of fresh or frozen blueberries or raspberries into the batter for added texture and flavor.

Filled Only: Skip brushing the tops and keep the lemon curd as a hidden center surprise.

Cream Cheese Swirl: Add a swirl of lightly sweetened cream cheese on top before baking for a richer finish.

Storage/Reheating

Room Temperature: Store muffins in an airtight container for up to 2 days.

Refrigerator: Store in the refrigerator for up to 5 days due to the lemon curd filling. Bring to room temperature before serving for best texture.

Freezer: Freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Reheating: Warm in the microwave for 10–15 seconds for a freshly baked feel. Avoid overheating to prevent the curd from becoming too hot.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly and saves time. Choose a high-quality brand for the best flavor.

Can I make homemade lemon curd?

Absolutely. Homemade lemon curd often has a fresher, brighter taste and can be made in advance.

Why should the eggs and yogurt be at room temperature?

Room temperature ingredients blend more smoothly, creating a uniform batter and better texture.

How do I prevent dense muffins?

Avoid overmixing the batter. Stir just until the flour disappears to keep the muffins light and tender.

Can I make these into mini muffins?

Yes. Reduce the baking time to about 12–15 minutes and check for doneness with a toothpick.

What if I do not have a pastry bag?

You can use a squeeze bottle or even a zip-top bag with a small corner snipped off.

Can I skip brushing the tops with lemon curd?

Yes. Brushing adds extra flavor and shine, but the muffins are still delicious with just the filled center.

How do I know when the muffins are done baking?

The tops should be lightly golden, and a toothpick inserted into the cake portion should come out clean.

Can I make these ahead for a party?

Yes. Bake and fill them the day before, then store in the refrigerator and bring to room temperature before serving.

Can I reduce the sugar?

You may reduce the sugar slightly, but keep in mind it balances the tartness of the lemon curd and affects texture.

Conclusion

Muffins with Lemon Curd are a bright and cheerful treat that combine soft, fluffy muffin texture with a creamy citrus center. The fresh lemon zest in the batter and the smooth curd filling create a perfect balance of sweet and tangy. Whether served at brunch, for a holiday gathering, or as an afternoon indulgence, these muffins are guaranteed to impress with both flavor and presentation.

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