Moist Lemon Drizzle Muffins with Lemon Curd Filling, a little treat for Easter or all year round. If you like the classic lemon drizzle cake, you will absolutely love these little beauties. Super easy to make, great for kids and grown-ups alike.
When I think of Easter, I think of sunshine, green grass, blue sky, and lots of yummy dishes. And lemon is by excellence the flavour of Easter. I just love it, and I tend to use either lemon essence or lemon zest/juice quite often when I bake. Or the three of them in this case, to make these super yummy lemon drizzle muffins that are filled with lemon curd.
That’s as lemony as it can get! My lemon drizzle cake has been a favourite dessert on my blog from the very first time I posted it, and it’s been constantly in my top 10 posts for quite a while now.
And with Easter fast approaching, what better than some yummy lemon muffins that we can enjoy either at home or on the go? Whether is getting nicer too, so perhaps a picnic coming up soon?
Tips for making the best lemon muffins
You can totally make your own delicious lemon curd at home, it’s actually easier to make it than you think. I have the recipe written for this post, my Meringue Nests with Lemon Curd. But if you are in a rush, you can just get a jar of good-quality ready-made lemon curd, and that should cut the baking time in half. To make perfect lemon muffins every single time, we need to follow these little steps:
- make sure the ingredients are the room temperature
This is particularly important in order to avoid the muffins cracking during baking, since the lemon curd will then leak
- don’t overmix the batter, the muffins will become too dense, rather than rise beautifully
- add half a tablespoon of batter to each muffin tin hole, then top with one teaspoon of lemon curd, then add more batter to cover the curd well
The muffins will be ready in 20-25 minutes at 200 degrees Celsius (390 Fahrenheit).
- drizzle the lemon juice and sugar mixture as soon as the muffins come out of the oven
The juice will be soaked up much better while the muffins are hot. You can then serve them with extra lemon curd if you like.
How to store the muffins and lemon curd
The lemon drizzle muffins can be stored in an air-tight plastic container, and should keep fresh for at least 2-3 days. If you make your own lemon curd, you can store in into a jar and refrigerate, this should keep well for at least 1-2 weeks if the jar is fitted with a good lid.
The lemon curd goes wonderfully well in all sorts of desserts, from pies, to cupcakes, cheesecakes, scones, muffins, waffles, and many more.
If you’ve liked the LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Moist Lemon Drizzle Muffins with Lemon Curd Filling, a little treat for Easter. If you like the classic lemon drizzle cake, you will absolutely love these little beauties. Super easy to make, great for kids and grown-ups alike.
- 150 g self-raising flour
- 1 egg
- 125 ml full-fat milk
- 3 tbsp butter, melted and cooled
- 1 tsp baking powder
- 1 tsp lemon extract
- 1 lemon
- 100 g sugar + 3 tbsp for the drizzle
- 6 tsp lemon curd
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Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
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Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.
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Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.
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Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
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Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
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Grease and flour a 6-hole muffin tin, add half a tablespoon of batter to each hole, then add one teaspoon of lemon curd, and top with the remaing batter.
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Bake for 20-25 minutes until golden.
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Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.
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When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
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Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
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Serve with extra lemon curd if you wish.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
How do you stop the lemon curd from sinking? I’ve made these a few times now but no matter what I do – the lemon curd ends up sinking to the bottom. I’ve tried spooning half the batter in, putting the lemon curd in and then spooning the other half on top as well as filling the muffin case and then piping the curd in (in the middle, just under the surface and even on top) – each time I have the same result.
Try spooning half the batter in, dust the top with flour, add the curd, dust flour again, then spoon more batter to top it. This method usually works with nuts and fruit, I hope it helps with the curd too. I will test it myself soon.
Ok, Will give this a go, thank you!
(Tried another batch tonight with less milk and more flour to make a thicker batter, but that didn’t work either)
Hi is this normal sugar or caster sugar?
It’s caster sugar, but normal granulated sugar is fine as well.
These are incredible!
I’ve made these cupcakes numerous times, and passed on the recipe. Myself and anyone who has made them say how ‘moist’ and ‘gorgeous’ they are.
Highly recommend!
Can you do it without the lemon extract and use semi skimmed milk instead of full fat? These are the only things I am missing and would love to give these a go, For my lemon obsessed son!
Absolutely, that’s fine without lemon extract. Semi-skimmed milk should work just fine.