Sumptuous and squishy lemon curd muffins!

by bfbaker

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Well, as I’m sure you’re all perfectly aware by now, I am totally in love with lemon flavoured desserts, cakes, pastries, biscuits, salad dressings and…pretty much anything else under the sun. Squeeze a touch of lemon over it and count me in. It just seems to add a lightness and zing to anything, particularly muffins that no matter how light and fluffy they may seem always need a little fruity something in them!

This is a very basic recipe and you can, if you like, despite my waxing lyrical about the magical citrus fruit forgo the lemon and add a few blueberries or chocolate chips or something into it instead…whatever floats your boat, you know?


500g plain flour

4 tsp baking powder

1 tsp salt

3 eggs

150ml vegetable oil

250g caster sugar

175ml milk

1 lemon

3 tbsp lemon curd

This makes 8 muffins.

  1. Preheat oven to 180.
  2. Beat eggs together and add in the milk and oil.
  3. Sift in flour, baking powder and salt.
  4. Add the grated rind of the lemon and the juice of half the lemon and mix it all up. You’ll have quite a thick batter.
  5. Pop the lemon curd with the juice from the other half of the lemon and mix together.
  6. Fill half the muffin case, add in a teaspoon of lemon curd and cover with more batter.
  7. Bake for 20/25 minutes until nice and golden. Dust with a little icing sugar and enjoy!