Lemon Curd Muffins

There’s something truly special about baking on a sunny spring morning, especially when it involves these delightful Lemon Curd Muffins. The vibrant aroma of fresh lemons fills the kitchen, instantly lifting your spirits. I remember the first time I attempted these muffins; the tangy, sweet scent wafting through the air made my mouth water with anticipation. Whether it’s for a weekend brunch or a simple afternoon treat, these muffins have a way of bringing joy to any occasion. The soft, fluffy texture combined with the zesty lemon curd creates a heavenly bite that’s simply irresistible. And honestly, who can resist a dollop of lemon curd hidden in the center? It’s like a little surprise that makes every muffin special. Over the years, I’ve perfected this recipe, and I can confidently say that each bite of these Lemon Curd Muffins is a burst of sunshine. So grab your mixing bowl and let’s get baking!

What to Buy for Lemon Curd Muffins

When it comes to baking the perfect Lemon Curd Muffins, the choice of ingredients is crucial. Each component plays a vital role in achieving that fluffy texture and bursting flavor. From the foundational all-purpose flour to the aromatic ground cardamom, these ingredients work harmoniously to create something truly special. Let’s dive into what you’ll need for this delightful treat.

• 3 cups (375 grams) all-purpose flour – This is the heart of your muffins, providing structure and fluffiness.
• 2 teaspoons (10 grams) baking powder – This helps your muffins rise, creating that delightful fluffiness.
• 2 teaspoons (4 grams) ground cardamom – Adds a warm, spicy note that complements the lemon beautifully.
• 1 teaspoon (2.25 grams) kosher salt, divided – Enhances all the flavors in your muffins.
• ½ teaspoon (1 gram) ground ginger – Provides a subtle warmth and a bit of a zing.
• ¾ cup (150 grams) granulated sugar – Sweetens your muffins, creating a lovely balance with the tart lemon.
• ½ cup (110 grams) firmly packed dark brown sugar – Adds depth and a hint of caramel flavor.
• 3 large eggs (150 grams), room temperature – Essential for binding and giving structure.
• 2 teaspoons (6 grams) tightly packed lemon zest – Infuses your muffins with that bright, zesty lemon flavor.
• ¾ cup (149 grams) vegetable oil – Keeps your muffins moist and delicious.
• ½ cup (120 grams) whole milk, room temperature – Contributes to the tender crumb.
• Lemon Curd – This will be the delightful surprise in the center.
• Oat-Pecan Streusel – A crunchy topping that adds texture.
• Lemon Glaze – A sweet finish to your muffins!

How to Cook Lemon Curd Muffins

Making these Lemon Curd Muffins is a straightforward and enjoyable process! Follow along, and you’ll be rewarded with a batch of muffins that are sure to impress. Let’s get started!

1. Preheat your oven to 350°F (180°C). Make sure to give it enough time to get hot so that your muffins bake evenly. While the oven heats, prepare your muffin pan by spraying it with baking spray that contains flour or lining the wells with paper liners to avoid sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, ¾ teaspoon of kosher salt, and ground ginger. This step ensures that your dry ingredients are well mixed, preventing clumps that could affect your muffins’ texture.
3. In a large mixing bowl, combine the granulated sugar, dark brown sugar, eggs, and lemon zest. Whisk these ingredients together until they’re light and fluffy – this will help to incorporate air into the batter, making your muffins extra light.
4. Add in the vegetable oil and whole milk, whisking until everything is well combined. You want a smooth mixture that’s completely homogenous.
5. Now, gradually add the flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix; you want to keep the batter fluffy for those perfect muffins.
6. Let the batter sit for about 30 minutes. This resting period can enhance the muffins’ texture, making them more tender.
7. After the resting period, spoon the batter into the prepared muffin cups, filling them about three-fourths full (roughly 73 grams each). It’s important not to overfill, or they’ll overflow as they bake.
8. Next, take your Lemon Curd and place it in a pastry bag. Cut a ½-inch opening in the tip and pipe the curd into the center of each muffin well until the batter reaches the top edge. Be careful not to touch the bottom or sides of the well; this ensures the curd stays inside while baking. If any curd spills over, use a kitchen towel to gently tap the pan on the counter to settle it.
9. Top each muffin with about 2 teaspoons of remaining batter (about 14 grams each) and sprinkle the Oat-Pecan Streusel generously on top, approximately 1½ tablespoons each. This will give your muffins a nice crunch!
10. Place the muffin pan in the preheated oven and bake until a wooden pick inserted into the center comes out clean, which should take about 30 minutes. The muffins will rise beautifully and turn a lovely golden color. Once done, let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Drizzle with Lemon Glaze just before serving. They’re best enjoyed warm or at room temperature!

Change It Up

There’s plenty of room for creativity with Lemon Curd Muffins. Here are some ways you can adjust the recipe to suit your taste:

• Storage: Keep leftover muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them.
• Freezing: These muffins freeze beautifully! Wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months.
• Pairing: Try serving your muffins with a side of fresh fruit or a dollop of whipped cream for an extra special touch.
• Variations: Consider adding poppy seeds for an added crunch or using a mix of citrus zest for a different flavor profile.
• Gluten-Free Option: Use a gluten-free all-purpose flour mix to make these muffins gluten-free without sacrificing flavor.
• Experiment with Spices: Add a pinch of nutmeg or cardamom to enhance the warm flavors even more.

Serve This Lemon Curd Muffins With

These Lemon Curd Muffins are incredibly versatile and can be enjoyed in various settings. Here are some delicious pairings and serving suggestions:

• Fresh Fruit: Serve with a side of seasonal berries like strawberries or blueberries for a refreshing contrast.
• Tea or Coffee: These muffins pair wonderfully with a hot cup of tea or coffee, making them perfect for breakfast or a cozy afternoon snack.
• Brunch Spread: Include them in a brunch buffet alongside quiches and salads for a complete meal.
• Special Occasions: Ideal for spring celebrations like Easter or Mother’s Day, they add a festive touch to any gathering.
• Storage Tips: If you have any leftovers, store them in an airtight container at room temperature or refrigerate them for an extended shelf life.
• Seasonal Pairing: In spring, pair these muffins with lighter dishes like salads or grilled vegetables to keep the meal refreshing.

FAQ

Conclusion

These Lemon Curd Muffins are a delightful treat that combines the bright, zesty flavor of lemon with a soft, fluffy muffin base. Perfect for any occasion, they bring cheer and sunshine to your table. I encourage you to try making them; your friends and family will love the surprise of lemon curd in every bite. Trust me, once you bake these, they’ll become a staple in your kitchen!

Lemon Curd Muffins

The ultimate comfort food for spring! These Lemon Curd Muffins are light, fluffy, and bursting with vibrant lemon flavor. With a gooey lemon curd center and a crunchy streusel topping, they are the perfect sweet treat for any occasion. Bake a batch tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 4 servings

Calories 230 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cardamom
• 1 teaspoon kosher salt
• ½ teaspoon ground ginger
• ¾ cup granulated sugar
• ½ cup dark brown sugar
• 3 large eggs
• 2 teaspoons lemon zest
• ¾ cup vegetable oil
• ½ cup whole milk
• Lemon Curd
• Oat-Pecan Streusel
• Lemon Glaze

Instructions

 

• Preheat your oven to 350°F (180°C). Make sure to give it enough time to get hot so that your muffins bake evenly. While the oven heats, prepare your muffin pan by spraying it with baking spray that contains flour or lining the wells with paper liners to avoid sticking.
• In a medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, ¾ teaspoon of kosher salt, and ground ginger. This step ensures that your dry ingredients are well mixed, preventing clumps that could affect your muffins' texture.
• In a large mixing bowl, combine the granulated sugar, dark brown sugar, eggs, and lemon zest. Whisk these ingredients together until they’re light and fluffy - this will help to incorporate air into the batter, making your muffins extra light.
• Add in the vegetable oil and whole milk, whisking until everything is well combined. You want a smooth mixture that’s completely homogenous.
• Now, gradually add the flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix; you want to keep the batter fluffy for those perfect muffins.
• Let the batter sit for about 30 minutes. This resting period can enhance the muffins' texture, making them more tender.
• After the resting period, spoon the batter into the prepared muffin cups, filling them about three-fourths full (roughly 73 grams each). It’s important not to overfill, or they’ll overflow as they bake.
• Next, take your Lemon Curd and place it in a pastry bag. Cut a ½-inch opening in the tip and pipe the curd into the center of each muffin well until the batter reaches the top edge. Be careful not to touch the bottom or sides of the well; this ensures the curd stays inside while baking. If any curd spills over, use a kitchen towel to gently tap the pan on the counter to settle it.
• Top each muffin with about 2 teaspoons of remaining batter (about 14 grams each) and sprinkle the Oat-Pecan Streusel generously on top, approximately 1½ tablespoons each. This will give your muffins a nice crunch!
• Place the muffin pan in the preheated oven and bake until a wooden pick inserted into the center comes out clean, which should take about 30 minutes. The muffins will rise beautifully and turn a lovely golden color. Once done, let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Drizzle with Lemon Glaze just before serving. They’re best enjoyed warm or at room temperature!

Notes

• Tip 1: Keep leftover muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them.
• Tip 2: These muffins freeze beautifully! Wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months.
• Tip 3: Try serving your muffins with a side of fresh fruit or a dollop of whipped cream for an extra special touch.
• Tip 4: Consider adding poppy seeds for an added crunch or using a mix of citrus zest for a different flavor profile.
• Tip 5: Use a gluten-free all-purpose flour mix to make these muffins gluten-free without sacrificing flavor.

Keyword easy muffins, Lemon Curd Dessert, Lemon Muffins Recipe, Spring Baking

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!