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Easy Lemon Curd Muffins with a lemon curd centre and dusted with icing sugar. on a wire rack
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4.8 from 5 votes

Easy Lemon Curd Muffins

These delicious Easy Lemon Curd Muffins are best made with my Granny’s Quick Lemon Curd which sinks to the middle during baking leaving a delicious sticky puddle on top. Finished with a dusting of icing sugar these muffins won’t hang around for long!
Course Snack, teatime
Cuisine British
Keyword baking, Lemon Curd
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Camilla Hawkins


  • 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 x generous ½ tsp Granny’s Quick Lemon Curd
  • Icing sugar for dusting powdered sugar


  • 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.



If using shop bought curd add the zest of a lemon to the batter to give a zesty flavour!