These delicious Easy Lemon Curd Muffins with lemon curd dimple are made with my Granny’s Quick Lemon Curd. The curd sinks to the middle during baking leaving a delicious sticky puddle on top. Finished with a dusting of icing sugar these muffins are off the scale good!
It’s not always easy coming up with recipe ideas, some days you have no inspiration, and other days you have too much and make yourself dizzy.
So after a “dizzy” phase, I was very glad to get the inspiration to develop these Easy Lemon Curd Muffins. With Mother’s Day and Easter just around the corner, I thought a baked treat using my Granny’s Quick Lemon Curd would be ideal.
I was tempted to call these muffins The Best Lemon Curd Muffins Ever but that might not be true as I haven’t tasted every lemon curd muffin in the world so I settled with Easy Lemon Curd Muffins.
Why are these muffins easy to make?
Well, many recipes call for putting half the batter in the muffin cases then spooning on some lemon curd and finishing off with more batter.
I, however, just put all the lemon curd-infused batter into the cases and then topped with extra lemon curd. It sinks during baking and forms a lovely caramelised dimple on top!
Then to make them a bit prettier I finish with a dusting of icing sugar.
Can you make these muffins with shop-bought Lemon Curd?
You could make these lemon curd muffins with shop-bought lemon curd but I implore you to make my Granny’s Quick Lemon Curd recipe as it literally takes just 5 minutes to make.
Gloriously zesty and delicious it outranks any lemon curd you can buy in the shops by miles!
However, if you do use shop-bought lemon curd I would add the zest of a lemon to the batter to give the flavour a boost.
How delicious are these Lemon Curd Muffins?
After sharing some snaps on social media these Easy Lemon Curd Muffins caused quite a stir. I’m not surprised, they are fabulously moist, tangy, and delicious! I shared them with my whole family and everyone raved about them.
My daughter was a bit annoyed to see some going out the door but I explained there are only so many muffins you can eat!
Could another fruit curd be used to make these Muffins?
Yes the possibilities are endless and I’d particularly recommend:
What other recipes can I make with the leftover lemon curd from these Easy Lemon Curd Muffins?
I asked fellow food bloggers for some recipes using fruit curd and here’s what they came up with:
- Lemon & Elderflower Cupcakes
- Lemon Cupcakes with a hidden lemon curd center
- Citrus Curd Cake
- Shortbread filled with Lemon Curd
- Lemon Frangipane
- Blueberry Breakfast Parfait with Greek Yogurt & Lemon Curd
- Lemon Curd Parfait with Fresh Strawberries
- Deep Lemon Curd and Raspberry No-bake Cheesecake
- Super Simple Lemon Cheesecakes
- Mini Eclairs with Lime Curd Filling & Meringue Topping
Fab Food 4 All turns 7
Finally, I’d just like to thank you for supporting Fab Food 4 All whether this is your first visit or you are a regular as Fab Food 4 All turns 7 tomorrow (20 March 2019). I feel so blessed to have found the job I was destined to do (all be it a bit late in life)! I have bought myself a new professional camera to celebrate and look forward to pushing myself further on the photography front. Who knows I might even read the manual for this one!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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Easy Lemon Curd Muffins
Ingredients
- 240 g plain flour
- 175 g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 eggs large
- 125 mls light olive oil or any mild flavoured oil
- 125 mls plain yogurt light or full fat (I used Greek style)
- 6 tbs Granny’s Quick Lemon Curd or shop bought if you have to!!
For Topping
- 12 ½ tsp Granny’s Quick Lemon Curd heaped
- Icing sugar for dusting (powdered sugar)
Instructions
- Preheat oven to 180°C.
- Line a muffin tin with 12 paper muffin cases.
- In a large bowl add the flour, sugar, baking powder, bicarbonate of soda and salt.
- Then mix together well with a whisk.
- In a jug measure out the oil, yogurt and then add the eggs.
- Whisk together well.
- Stir the wet ingredients into the dry ingredients until just combined (don’t over mix).
- Then fold in the 6 tbsp or lemon curd until just mixed (again don’t over mix).
- Spoon the batter equally into the 12 muffin cases.
- Top each with a generous ½ tsp of lemon curd.
- Bake for 20 minutes on middle shelf of oven (or until muffins are golden brown and spring back to the touch).
- Cool on a wire rack and dust with icing sugar.
- Best eaten on first day but will keep for 2 – 3 days in an airtight container.
Terri
This is one of the best muffin recipes out there! I used gf flour (bob red mills brand, didn’t need xanthan gum) & coconut yoghurt & used my homemade yuzu curd. Amazing texture and taste! Thank you for sharing your recipe!
Camilla
That’s so wonderful to hear that it works with GF flour Terri. Very happy that you love the recipe:-)
MJ
This recipe is absolutely delicious and well worth making. I made it with a gluten free blend of flour, the exact weight as the recipe said for wheat flour, and it worked out perfectly with dimples as in the photo. Thank you!
Camilla
That’s so great to hear:-) Did you need to add any xanthan gum?
Rachel
The muffins were delicious but for some reason the lemon curd didn’t sink in to my muffins, it just sat on top. Next time I think I’d be more generous with the blob!
Camilla
Sounds like a plan Rachel, so glad you enjoyed them:-)
Paul
Simply delicious.
Camilla
I won’t argue with that:-)
Heather
Excellent flavour and crumb. I got 16 good-sized muffins from this recipe. The one thing I would want people to know is that this left a hollow in my muffins where the lemon curd dollop melted into the muffin. I used it as an opportunity to fill the muffin with cream cheese frosting, which was the right thing to do.
Camilla
Glad you enjoyed them Heather. I think I already let people know what these muffins were about with the title “with Lemon Curd Dimple” plus the photographs.
Julia
These were delicious. I made them in standard muffin cases which I slightly overfilled as I couldn’t let myself waste any of the batter . Next time I’ll use larger tulip muffin cases. It was thumbs up all round from all who tasted.
Camilla
Awesome Julia, so glad you enjoyed them. Now I want to bake some:-)
Julia Palfrey
looking good! Great photos 🙂
Camilla
Thank you, they are really good:-)
Nickki
Your description of these delicious muffins has me drooling – they look amazing Camilla! I can’t wait to try them!
Camilla
Thank you Nickki, they are amazing:-)
Janice
What a brilliant way to use lemon curd. Your muffins look totally delicious.
Camilla
Thank you Janice, they were incredibly good:-)
Jacqueline Meldrum
I love all things lemon, especially lemon curd. These look heavenly! Thanks for adding one of my curd recipe.
Sharing this now!
Camilla
Thank you Jacqueline, they were fabulous, will be making these again soon!
Gloria
These muffins sound wonderful. I am a lemon curd lover. Thanks so much for linking to my Lemon Curd Parfait recipe. I need to give these muffins a try.
Camilla
Thank you Gloria, I’m sure you would love them:-)
Patricia
Camilla, these muffins are a winner. I made some for our WI meeting this afternoon and everyone thought them delicious. I’ve pointed several people in the direction of your website
Camilla
Aww, that’s wonderful Patricia, so glad that you and your WI friends enjoyed the muffins. Thank you for spreading the word too, much appreciated:-)
Shane
Thank you so much for this recipe. I multiplied it by 5 to feed 50 people, and everyone absolutely raved about them.
Camilla
So happy to hear that Shane, thank you for letting me know:-)