Moist Lemon Drizzle Muffins with Lemon Curd Filling

A white plate with 2 halves of a lemon muffin and a whole muffin.

4.34 from 118 votes

Moist Lemon Drizzle Muffins with Lemon Curd Filling

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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: International

Servings: muffins

Calories: 287kcal

Author: Daniela Apostol

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

Metric - US Customary

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