Mary Berry Lemon Curd Muffins

Mary Berry’s Lemon Curd Muffins is a zesty treat consisting of yogurt, lemon curd, and lemon zest, baked to perfection in just 25 minutes for a burst of flavor in every bite.

Try More Mary Berry Recipes:

• Mary Berry Dutch Apple Cake
• Mary Berry Apple And Almond Cake
• Mary Berry All Bran Tea Bread

🧡 Why You’ll Love This Lemon Curd Muffins Recipe:

• Moist and tender texture.
• Easy to make with simple ingredients.
• The perfect balance of sweetness and tanginess.

❓ What Is Mary Berry’s Lemon Curd Muffins Recipe?

Mary Berry’s Lemon Curd Muffins is a delightful treat combining tangy lemon zest, creamy yogurt, and luscious lemon curd, baked to perfection in fluffy muffins.

🍋 Mary Berry Lemon Curd Muffins Ingredients

• stick unsalted butter melted and cooled
• ½ cup white sugar
• 1 tablespoon lemon zest
• ¾ cup yogurt at room temperature
• 1 large egg at room temperature
• 1 teaspoon kosher salt
• 1 ¾ cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ cup lemon curd homemade or store-bought

🧁 How To Make Mary Berry Lemon Curd Muffins

1. Set the oven to 375°F, or 190°C, and line a muffin or cupcake pan with 9 liners.
2. Combine the white sugar and lemon zest in a large bowl; this will aid in the extraction of lemon oils. Use a whisk or your hands to stir the sugar until it turns a light yellow.
3. Melt the butter and stir in the yogurt and egg. Mix with a whisk until all lumps are gone.
4. Combine the salt, baking soda, flour, and baking powder. Before any more flour streaks appear, fold everything together with a rubber spatula.
5. Fill up the muffin liners nearly to the rim with batter using a spoon or ice cream scooper.
6. Bake for 22 to 25 minutes in a preheated oven.
7. Remove the muffins from the oven and, using a pastry brush, brush warm lemon curd over each muffin top.
8. Transfer the muffins to a wire cooling rack to cool entirely after 15 minutes of cooling in the pan.
9. Fill the muffins with lemon curd after they have cooled entirely. Fill a squeezy bottle or a pastry bag fitted with a small round tip with the remaining lemon curd.
10. Create a hole in the top of each muffin using the tip of the squeeze bottle, a toothpick, or a skewer. Poke a hole in the center of each muffin and poke it down it.
11. Squeeze the lemon curd into the muffin’s center using the tip of a piping bag or a squeeze bottle. Continue with the other half of the muffins.

💭 Recipe Tips

• Use room-temperature yogurt and egg for smoother blending.
• Brushing warm lemon curd over warm muffins enhances flavor absorption.
• Fill muffin liners nearly to the rim for beautifully domed muffin tops.
• Fill muffins with lemon curd only after they’ve cooled entirely to prevent melting.

🍨 What Goes Well With Lemon Curd Muffins?

Enjoy Lemon Curd Muffins with a glass of cold milk or a hot cup of tea, fruit salad, a scoop of vanilla ice cream, dollop of whipped cream.

🎚 How To Store Leftovers Lemon Curd Muffins?

• In The Fridge: Keep leftover lemon curd muffins in a sealed container for up to 5 days.
• In The Freezer: Wrap leftover lemon curd muffins individually in plastic wrap and keep them in a freezer-safe bag for up to 3 months. Let to thaw in the fridge before eating.

🥵 How To Reheat Leftovers Lemon Curd Muffins?

• Oven: Reheat leftover lemon curd muffins on a baking sheet at 300°F for 5 minutes until warmed through.
• Microwave: Heat leftover lemon curd muffins on high for 20 to 30 seconds per one until warm.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Easy Fruit Cake
• Mary Berry Apple And Cinnamon Cake
• Mary Berry Condensed Milk Ice Cream

Mary Berry Lemon Curd Muffins Nutrition Facts

Amount Per Serving

• Calories 448
• Total Fat 22g
• Saturated Fat 4.7g
• Sodium 208mg
• Total Carbs 59g
• Net Carbs 58g
• Dietary Fiber 1g
• Total Sugars 38g
• Protein 5g