Mary Berry Lemon Curd Muffins

Lemon curd muffins aren’t just muffins — they’re a little burst of sunshine you can hold in your hand.
Mary Berry’s Lemon Curd Muffins get everything right: soft crumb, sharp lemon bite, and that creamy surprise hidden inside.

They’re quick to make, easier to eat, and honestly a little hard to share.

Why These Muffins Work So Well

The yogurt and melted butter give these muffins their signature tender crumb — light but still rich.
Using lemon zest in the batter and brushing warm curd over the tops builds deep flavor in every layer.

And stuffing lemon curd into the center after baking? That’s the trick that makes every bite feel like it came from a fancy bakery.

Ingredients (And Why They Matter)

• Unsalted Butter (melted and cooled): Richness without overwhelming the lightness.
• White Sugar: Sweetens cleanly and helps the muffins stay soft.
• Lemon Zest: Brings sharp, real lemon flavor into the batter itself.
• Yogurt (room temperature): Tenderizes the crumb and keeps muffins moist.
• Egg (room temperature): Helps everything hold together gently.
• Kosher Salt: Balances the sweetness and brightens the lemon.
• All-Purpose Flour: Gives the muffins structure without heaviness.
• Baking Powder + Baking Soda: Help the muffins lift without overpuffing.
• Lemon Curd: Adds a sweet, creamy, tart pocket right in the middle.

How to Make It

1. Preheat and Line

Heat oven to 375°F (190°C).

Line a 9-hole muffin pan with paper liners.

2. Make Lemon Sugar

In a big bowl, mix:

• ½ cup white sugar
• 1 tablespoon lemon zest

Rub together with your fingers until the sugar smells bright and turns slightly yellow.

3. Mix Wet Ingredients

Whisk together:

• 1 melted (and cooled) stick of butter
• ¾ cup yogurt
• 1 large egg

Mix until smooth and creamy.

4. Mix Dry Ingredients

In a separate bowl, combine:

• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt

5. Bring the Batter Together

Add the wet ingredients to the lemon sugar. Stir just to combine.

Fold in the dry ingredients with a rubber spatula until just mixed — a few lumps are fine.

Pro Tip: Stop as soon as you don’t see dry flour — overmixing = tough muffins.

6. Fill and Bake

Spoon batter into liners, filling almost to the top.

Bake for 22–25 minutes, until golden and springy if lightly pressed.

7. Add the Warm Curd

Right out of the oven, brush the tops of the hot muffins with a little warm lemon curd.

Let cool in the tin for 15 minutes, then move to a wire rack to cool completely.

8. Fill the Centers

Once fully cool, poke a hole down the middle of each muffin (use a piping tip, skewer, or squeeze bottle).

Pipe or squeeze a little lemon curd into the center of each one.

Pro Tip: Only fill when cooled — otherwise the curd melts and disappears.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Muffins dry or crumbly	Batter overmixed or overbaked	Fold batter gently and check baking early
Curd leaks out the sides	Filled too early while muffins still hot	Always cool completely before filling
Bitter lemon flavor	Pith (white part) of lemon zest used	Use only the bright yellow outer zest

What to Serve With It

• Hot cup of Earl Grey tea
• Dollop of clotted cream on the side
• Fresh raspberries
• Light dusting of icing sugar just before serving

How to Store and Reheat

Fridge:
Keep in an airtight container for up to 5 days.

Freezer:
Wrap individually in plastic wrap, freeze for up to 3 months.

Reheat:

• Oven: 300°F (150°C), 5 minutes to refresh.
• Microwave: 20 seconds on medium.

Pro Tip: Defrost overnight at room temperature if frozen — then rewarm very gently to keep the centers creamy.

A Quick Bite of History

Lemon curd first became popular in British kitchens in the 19th century — originally served alongside bread at teatime.
Bakers like Mary Berry turned it from a simple spread into a hidden treasure inside cakes and muffins — a perfect balance of sharp, sweet, and creamy.

Try More Mary Berry Recipes:

• Mary Berry Lemon Drizzle Muffins
• Mary Berry Lemon And Lime Cake
• Mary Berry Lemon Bundt Cake