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    Home » Recipes » Desserts

    Lemon Drizzle Muffins with Lemon Curd Filling

    Published: Apr 5, 2019 · Modified: Feb 19, 2021 by Daniela Apostol · This post may contain affiliate links · 33 Comments

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    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.

    Half of a lemon drizzle muffin filled with lemon curd, with other lemon muffins around it

    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?

    Collage of 4 photos to show how to make lemon drizzle muffins with lemon curd

    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.

    A lemon drizzle muffin with other muffins around

    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. Do give them a go!

    Overhead shoot of 5 lemon muffins with a small bowl of lemon curd and Easter decorations around

    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.

    4.19 from 97 votes
    Half of a lemon drizzle muffin to show the lemon curd in the middle
    Print
    Moist Lemon Drizzle Muffins with Lemon Curd Filling
    Prep Time
    5 mins
    Cook Time
    25 mins
    Total Time
    30 mins
     

    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.

    Course: Dessert
    Cuisine: International
    Keyword: easter desserts
    Servings: 6 muffins
    Calories: 258 kcal
    Author: Daniela Apostol
    Ingredients
    • 150 g self-raising flour
    • 1 egg
    • 125 ml full-fat milk
    • 3 tablespoon butter, melted and cooled
    • 1 teaspoon baking powder
    • 1 teaspoon lemon extract
    • 1 lemon
    • 100 g sugar + 3 tablespoon for the drizzle
    • 6 teaspoon lemon curd
    Metric - US Customary
    Instructions
    1. Preheat the oven to 200 degrees Celsius (390 Fahreneheit).

    2. Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder.

    3. Beat the egg well until pale yellow and fluffy, add the milk and cooled melted butter.

    4. Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.

    5. Use a spatula to mix gently until you get a batter, making sure you don't over mix it.

    6. 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.

    7. Bake for 20-25 minutes until golden.

    8. Squeeze the lemon juice out of the lemon used for the zest, and mix it with the 3 tablespoons of sugar.

    9. When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.

    10. Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.

    11. Serve with extra lemon curd if you wish.

    Recipe 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.
     
    Nutrition Facts
    Moist Lemon Drizzle Muffins with Lemon Curd Filling
    Amount Per Serving
    Calories 258 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 4g20%
    Cholesterol 44mg15%
    Sodium 92mg4%
    Potassium 171mg5%
    Carbohydrates 42g14%
    Fiber 1g4%
    Sugar 22g24%
    Protein 5g10%
    Vitamin A 250IU5%
    Vitamin C 9.6mg12%
    Calcium 74mg7%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Joyce

      February 05, 2020 at 5:32 am

      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.

      Reply
      • Daniela Anderson

        February 05, 2020 at 10:37 am

        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.

        Reply
        • Joyce

          February 06, 2020 at 3:49 pm

          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)

          Reply
          • Sol

            July 29, 2020 at 9:42 pm

            I haven't tried it, but maybe you can pipe in the curd after baking?
            I've just made these, too, and I didn't have curd, just a very liquid lemon filling from another website, and it occured to me that one could have been piped in, too.

            Reply
            • Daniela Apostol

              July 29, 2020 at 9:48 pm

              Give it a try, it should work.

        • rachel Llewellyn

          July 14, 2020 at 8:24 pm

          Will this recipe still work if I double it up? Need a batch of 12 without having to do 2 lots

          Reply
          • Daniela Apostol

            July 14, 2020 at 8:51 pm

            Yes, definitely! Just double the ingredients up and you can use a 12-hole muffin tin.

            Reply
    2. RC

      April 02, 2020 at 1:20 pm

      Hi is this normal sugar or caster sugar?

      Reply
      • Daniela Anderson

        April 02, 2020 at 2:05 pm

        It’s caster sugar, but normal granulated sugar is fine as well.

        Reply
    3. Sophie Nivern

      April 25, 2020 at 10:18 pm

      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!

      Reply
    4. Lois

      May 31, 2020 at 10:54 am

      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!

      Reply
      • Daniela Apostol

        May 31, 2020 at 12:38 pm

        Absolutely, that’s fine without lemon extract. Semi-skimmed milk should work just fine.

        Reply
        • Lois

          June 05, 2020 at 8:36 am

          Thank you, tried this with semi skimmed milk and added lemon juice instead of lemon extract to the mix, they went down very well! Would this recipe work with choc chip muffins? Obviously removing all lemon and adding a vanilla extract instead of lemon?

          Reply
          • Daniela Apostol

            June 05, 2020 at 8:47 am

            Glad it worked! Absolutely, the chocolate chips would be a great addition. Let me know how it goes!

            Reply
            • Lois

              June 05, 2020 at 6:40 pm

              I gave it a go, they are amazing! Thank you

            • Daniela Apostol

              June 05, 2020 at 6:49 pm

              Perfect!

    5. Susan

      July 13, 2020 at 1:48 pm

      These are amazing muffins I made them on a boat with a dodgy oven which doesn’t hold the temperature so I have to turn the oven up and down to try to keep it at the required temperature. I used soya milk and Dairy Free butter and baked them for 5 mins longer. 🤗 very happy

      Reply
      • Daniela Apostol

        July 14, 2020 at 8:51 pm

        Glad you enjoyed the recipe!

        Reply
    6. Olivia

      July 22, 2020 at 8:29 am

      Which butter is best to use? Also do you melt the butter first then measure it onto a full tablespoon as you’ve not given an exact measurement. Thanks!

      Reply
      • Daniela Apostol

        July 26, 2020 at 2:47 pm

        For dessert unsalted butter works best. Yes, I melt the butter first, then measure it, it's usually about 50 g of butter.

        Reply
    7. Anita Sahu

      August 05, 2020 at 4:28 pm

      Hi, I tried this recipe today. I used fine brown sugar instead of caster sugar. My problem was my lemon curd oozed out. I baked it at 350 F and only for 17 mins. They turned out pretty dense and half the lemon curd was lost. Would appreciate if you could tell me where I went wrong.

      Thanks,
      Anita

      Reply
      • Daniela Apostol

        August 05, 2020 at 5:10 pm

        Hi! Overbeating might be the reason why the muffins turned out dense. As for the curd oozing out, perhaps they haven’t been covered well with batter? Also try to dust the first layer on batter with flour, add the curd, dust flour again, then seal well with more batter. That should help.

        Reply
    8. Colin

      November 21, 2020 at 3:50 pm

      Just made them with double amounts and they worked a treat! I did scoop out the centre and put some lemon curd in the middle and placed the scooped out part back on!!

      Reply
      • Daniela Apostol

        November 21, 2020 at 8:38 pm

        Glad you liked them!

        Reply
    9. Suzy

      February 02, 2021 at 12:13 pm

      These look yummy! Can I substitute the milk for yoghurt?

      Thanks!

      Reply
      • Daniela Apostol

        February 02, 2021 at 1:12 pm

        Thank you! I think that should work fine, add a bit more yogurt than the amount specified for this recipe in case the batter is too thick.

        Reply
    10. Apple pie

      February 20, 2021 at 2:01 am

      I tried this recipe today with homemade lemon curd. Followed the exact same recipe except lemon extract (as I didn’t have it), made 4 large muffin and they turned out wonderful. They were very fluffy, soft and moist - Just like a coffee shop muffins.
      Please note I added the lemon curd at the end.

      Reply
    11. Tiffany Fisher

      May 02, 2021 at 7:21 pm

      Would it work to freeze the lemon curd first in small ice cube shaped then put in the batter?

      Reply
      • Daniela Apostol

        May 04, 2021 at 11:05 am

        I haven't tried that, but I can't see why not, it should work, just make sure you don't put too much curd to freeze, otherwise the muffins will overflow.

        Reply
    12. Colin

      May 03, 2021 at 3:46 pm

      This was only my second attempt at baking cakes ever. I needed something to pass the time on a wet bank holiday so had a go, after a quick run around the local supermarket to get the ingredients my wife left me to mess up her clean kitchen. The only advice I had from my boss was to double up the recipe otherwise it was a waste of oven space and heat.

      I am glad I did, apart from 2 which I placed too far back in the oven they all came out looking like the picture. After twenty minutes after I took them out of the oven my wife asked if it would be piggish to have a third! So clearly they turned out great.

      Reply
      • Daniela Apostol

        May 04, 2021 at 11:03 am

        I am glad everyone enjoyed them!

        Reply
    13. Anna

      February 11, 2022 at 2:25 pm

      Was a little hesitant to try the lemon muffins reading that so many had problems .. but they came out perfect and disappeared very fast xx great recipe thank you x

      Reply
      • Daniela Apostol

        February 11, 2022 at 3:36 pm

        I am glad you liked them, and that the recipe worked for you, l make it often and we all love it.

        Reply

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