Mary Berry Lemon Curd Muffins

This easy recipe for Mary Berry’s Lemon Curd Muffins combines the zesty flavor of fresh lemons with a creamy lemon curd filling. Perfect for a quick snack or a delightful breakfast treat, these muffins are simple to make using common ingredients and are sure to brighten your day with their deliciousness!

Ingredients Needed

Lemon Muffins:

• ⅔ cup (135 g) granulated sugar
• 1 tablespoon lemon zest (from 3 lemons)
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract
• 6 tablespoons (85 g) unsalted butter, melted
• 2 tablespoons vegetable oil
• ½ cup (120 ml) milk (buttermilk, 2%, or whole)
• 2 large eggs (room temperature is best)
• 1 ¾ cups (220 g) all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt

For Filling the Muffins:

• ¾ cup (about 225 g) lemon curd (homemade or store-bought)

Lemon Icing:

• 1 ½ cups (190 g) powdered sugar
• 3 tablespoons lemon juice

How To Make Lemon Curd Muffins

1. Preheat Oven: Preheat the oven to 430°F (220°C) and line a muffin pan with 8 muffin liners.
2. Mix Dry Ingredients: Whisk together the flour, salt, cornstarch, and baking powder; set aside.
3. Beat Sugar and Zest: Beat the lemon zest and sugar together until the oils are released (about 1 minute).
4. Combine Wet Ingredients: Add the eggs, vanilla, milk, lemon juice, melted butter, and vegetable oil; mix until combined.
5. Add Dry Ingredients: Add the dry ingredients and mix until just combined. Do not overmix.
6. Fill Muffin Liners: Distribute the batter evenly into the 8 muffin liners (they will be full).
7. Bake Muffins: Place in the oven, shut the door, and then IMMEDIATELY lower the temperature to 400°F (200°C). Bake for 15 minutes, or until a toothpick comes out with a few moist crumbs. Do not overbake!
8. Cool Muffins: Take the muffins out of the pan and place them on a wire rack. Set aside to cool before filling with lemon curd.
9. Prepare Muffin Filling: Cut a circle in each muffin about ¾ down and remove the center (it will be roughly the shape of a cone).
10. Fill with Lemon Curd: Using a small spoon, fill the middle of the muffin with as much lemon curd as you can.
11. Replace Muffin Top: Slice/tear off the pointed tip of the cone-shaped piece of muffin and gently press the round piece back on top of the filling.
12. Make Lemon Icing: Whisk together the powdered sugar and lemon juice until smooth.
13. Ice Muffins: Evenly distribute the icing over the muffins using a spoon.

Recipe Tips

• Use Room Temperature Eggs: Make sure your eggs are at room temperature for better mixing, which helps create a lighter texture in the muffins.
• Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can make the muffins tough instead of fluffy.
• Fill Muffin Liners to the Top: Don’t be afraid to fill the muffin liners. This helps create tall, domed muffins that look great.
• Check for Doneness Early: Start checking the muffins a few minutes before the recommended baking time. If a toothpick comes out with moist crumbs, they’re done.
• Cool Before Filling: Allow the muffins to cool completely before adding the lemon curd. This prevents the filling from melting and keeps the muffins intact.

How To Store Leftovers?

• Refrigerate: Let the leftover lemon curd muffins cool until they reach room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
• Freeze: Allow the muffins to cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To enjoy, thaw the muffins in the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 muffin (about 112 grams)

• Calories: 304
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 29mg
• Sodium: 164mg
• Potassium: 76mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 13g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Baileys Cake
• Mary Berry Raspberry Cake
• Mary Berry Dundee Cake
• Mary Berry Lemon And Raspberry Cake