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 extract 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?
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Ingredients used
- self-raising flour - it works better than the regular flour, as the muffins stay moist and rise better
- eggs - make sure they are at room temperature
- milk - full-fat milk is the best, skimmed milk isn't creamy enough
- butter - melted and cooled
- baking powder - even if you use self-raising flour, still use baking powder for a fluffier texture
- lemon zest
- sugar - I used caster sugar, but granulated is also ok
- lemon curd - either homemade or store-bought
STEP-BY-STEP photos and instructions to make the muffins
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a mixing bowl, add the eggs and sugar, and use a hand mixer to eat them well
- Add the milk and cooled melted butter, then lemon zest
- Sift in the flour and baking powder, and use a spatula to combine all the ingredients
- Use a spatula to mix gently until you get a batter, making sure you don't over mix it.
- Grease and flour a 12-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle over some flour, then add one teaspoon of lemon curd, sprinkle more flour, and top with the remaining batter.
- Bake for 20 minutes until golden.
Ingredients needed to make lemon drizzle
- lemon juice - from the 2 lemons used for their zest
- sugar - I used caster sugar, granulated is also ok
How to make lemon drizzle
- Squeeze the lemon juice out of the lemons used for the zest, and mix well with the sugar.
- When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
- Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
Tips
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.
Recipe FAQs
When you add the batter to the muffin tin, add one tablespoon of batter to the muffin hole, sprinkle a bit of flour over, add the lemon curd, sprinkle a bit more flour, then top with more batter. The flour will prevent the curd from oozing out in the oven.
No, muffins keep well at room temperature, in the fridge they harden, and while the taste is still good, the texture is not as fluffy.
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.
Other drizzle recipes
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Moist Lemon Drizzle Muffins with Lemon Curd Filling
Ingredients
- 300 g self-raising flour
- 2 egg
- 250 ml full-fat milk
- 200 g sugar
- 90 g butter, melted and cooled (6 tablespoons)
- 1 teaspoon baking powder
- lemon zest from 2 lemons
- ½ cup lemon curd
For the drizzle
- lemon juice from 2 lemons
- 6 tablespoon caster sugar
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a mixing bowl, add the eggs and sugar, and use a hand mixer to beat them well.
- Pour in the milk, melted butter and lemon zest, and mix again.
- Sift in the flour and baking powder, and use a spatula to combine all the ingredients.
- Grease and flour a 12-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
- Bake for 20 minutes until golden.
- Squeeze the lemon juice out of the lemons used for the zest, and mix it with the sugar.
- When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
- Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
- Serve with extra lemon curd if you wish.
Video
Notes
- 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.
- 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
- 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.
Nutrition
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Sarah Martin says
The previous issues reported with this recipe can most likely be attributed to problems with the US Customary/Metric conversion calculator. The number of eggs called for is wrong. I corrected the conversion and made the muffins today, following the baking instructions exactly. ABSOLUTELY PERFECT AND DELICIOUS!
G says
Great. I recommend 👍
Jenny Murray says
I have commented previously àt how brilliant this recipe is. I wondered if it would work using ginger and if so what ingredients would you use to keep the moisture in.
Daniela Apostol says
I am sure lemon and ginger could make a good pair. I would use ground ginger in the batter, and perhaps chopped stem ginger too for extra flavour, but other than that, the rest of the ingredients can be used in exactly the same way.