If you are craving a burst of bright, zesty sunshine in your baked goods, then you must try these Moist and Fluffy Lemon Curd Muffins. They are tender, bursting with fresh lemon flavor, and filled with luscious homemade lemon curd that melts in your mouth. Each bite offers the perfect harmony of buttery crumb and citrus tang, making these muffins an absolute showstopper for breakfast, brunch, or an afternoon treat.

Moist and Fluffy Lemon Curd Muffins Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward but essential for achieving that tender texture, vibrant lemon flavor, and beautiful golden color in your muffins. Each component plays a crucial role—from the tang of fresh lemon juice to the richness of Greek yogurt, creating a batter that rises perfectly and stays moist.

Lemons (5, zested and juiced): Fresh lemon zest infuses bright citrus oils, while the juice adds natural tang and moisture.
Granulated sugar (various amounts): Sweetens both the lemon curd and the muffin batter for balanced flavor.
Egg yolks (5): Used for the lemon curd, providing richness and creaminess.
Unsalted butter (cold 6 tbsp, melted 4 tbsp): Adds moistness and a tender crumb.
All-purpose flour (3 cups): The base that gives structure to these muffins.
Baking powder (3 tsp) and baking soda (1 tsp): Leavens to ensure the muffins rise beautifully and stay fluffy.
Kosher salt (½ tsp): Enhances the overall flavors.
Vegetable oil (½ cup): Keeps the muffins super moist without weighing them down.
Whole milk (½ cup) and Greek yogurt (½ cup): Create a velvety, tender texture while adding slight tanginess.
Eggs (3): Bind the ingredients and contribute to the fluffiness.
Lemon extract (1 tsp): Amplifies the citrus punch without overpowering.

How to Make Moist and Fluffy Lemon Curd Muffins

Step 1: Prepare the Lemon Sugar

Start by zesting all 5 lemons directly over 1 cup of granulated sugar in a medium bowl. This process allows the sugar to absorb the fragrant lemon oils, infusing it with zestiness that will shine through the muffins and lemon curd alike.

Step 2: Make the Homemade Lemon Curd

Separate the 5 egg yolks carefully. Whisk together the yolks, ¾ cup sugar, and ½ cup of freshly squeezed lemon juice in a bowl. Pour the mixture into a heavy-bottomed pan over low to medium heat and stir constantly for about 10 minutes. The curd is ready when it thickly coats the back of a spoon and stays in place after drawing a finger line through it. Remove from heat and stir in 6 tablespoons of cold butter until melted and glossy. Strain through a fine mesh to ensure smoothness and then cover directly with plastic wrap to prevent skin from forming. Chill in the fridge while you prepare the muffins.

Step 3: Preheat Oven and Prepare Muffin Tin

Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners to make your muffins easy to remove and serve.

Step 4: Mix Dry Ingredients

Into the lemon-scented sugar bowl, add 3 cups of all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Gently whisk to combine and evenly distribute the leavening agents and salt through the flour.

Step 5: Combine Wet Ingredients

In a separate bowl, melt 4 tablespoons butter in the microwave in short bursts. Add ½ cup vegetable oil, ½ cup whole milk, ½ cup Greek yogurt, 3 eggs, and 1 teaspoon lemon extract. Stir thoroughly with a spatula until the mixture is smooth and cohesive.

Step 6: Combine Wet and Dry Mixtures

Pour the dry ingredients all at once into the wet ingredients. Using a large spatula, gently fold the flour in just until no large streaks of flour remain. The batter should be lumpy — overmixing can result in dense muffins, so keep it light and airy here.

Step 7: Bake the Muffins

Scoop the batter into the prepared muffin tin, filling each cup to the top for nicely domed muffins. Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and continue baking for another 13 to 15 minutes, until a toothpick inserted comes out clean. This two-temperature method yields muffins with a tender crumb and gorgeous rise.

Step 8: Glaze and Cool

Immediately brush the hot muffins with a simple lemon glaze (made from lemon juice and powdered sugar). This adds a shiny finish and a sweet-tart glaze that perfectly balances the buttery crumb. Cool them 10 minutes in the pan, then transfer to a wire rack to cool completely.

Step 9: Fill With Lemon Curd

Once cooled, use a piping bag, squeeze bottle, or donut syringe to inject the chilled lemon curd into the center of each muffin. You can drizzle more glaze on top to seal the filling or leave it exposed for a pretty pop of yellow and an extra zesty hit.

How to Serve Moist and Fluffy Lemon Curd Muffins

Garnishes

For a charming presentation, sprinkle a little powdered sugar over the muffins or add thin slices of fresh lemon on the side. A few fresh mint leaves also complement the citrus notes beautifully and give a dash of color.

Side Dishes

These muffins are delightful on their own but pair wonderfully with a cup of freshly brewed tea or coffee. For a brunch spread, serve alongside fresh fruit salad or yogurt parfaits to keep the meal light and refreshing.

Creative Ways to Present

Try turning your lemon curd muffins into a mini dessert by adding a dollop of whipped cream and a sprinkle of toasted almonds on top. You can also serve them warm with a scoop of vanilla ice cream for an indulgent treat that feels like a lemon dreamy sunrise in every bite.

Make Ahead and Storage

Storing Leftovers

Store any leftover Moist and Fluffy Lemon Curd Muffins in an airtight container at room temperature for up to 2 days. If your home is warm, refrigeration is best to keep the lemon curd fresh, but bring muffins back to room temperature before enjoying.

Freezing

You can freeze these muffins without the curd filling for up to 3 months. Wrap them individually in plastic wrap and then place in a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge, then fill with lemon curd before serving.

Reheating

Warm your muffins gently in a microwave for about 15 seconds or in a preheated oven at 300°F for 5 to 7 minutes. This restores their moistness and fluffiness beautifully, making each bite feel freshly baked.

FAQs

Can I use store-bought lemon curd instead of making my own?

Absolutely! While homemade lemon curd is deliciously fresh and silky, a high-quality store-bought curd works wonderfully for convenience without compromising too much on flavor.

How can I make these muffins dairy-free?

You can substitute the butter with a plant-based margarine, use a dairy-free yogurt alternative, and replace whole milk with almond or oat milk. These swaps keep the muffins tender and just as flavorful.

What is the best way to zest lemons?

Use a microplane or fine grater to zest only the yellow part of the lemon skin, avoiding the bitter white pith underneath. Zest directly over your sugar or mixing bowl to capture the flavorful oils.

Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make muffins dense and tough. Lightly folding until just combined keeps the crumb tender, soft, and fluffy.

Can I make these muffins gluten-free?

Yes, swap the all-purpose flour for a gluten-free baking blend that contains xanthan gum. This helps maintain the texture that makes these Moist and Fluffy Lemon Curd Muffins so delightful.

Final Thoughts

These Moist and Fluffy Lemon Curd Muffins are a delightful way to brighten your day with fresh, zesty flavors and a melt-in-your-mouth texture. They are surprisingly simple to make and quick to disappear at any gathering. I hope you enjoy baking and sharing these as much as I do—they truly are a little sunshine in muffin form.

Moist and Fluffy Lemon Curd Muffins Recipe

★★★★★

4.7 from 30 reviews

Author: Noah
Total Time: 50 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Moist and Fluffy Lemon Curd Muffins combine a buttery, tender crumb with a zesty lemon flavor and a luscious homemade lemon curd filling. Topped with a tangy lemon glaze, these muffins are perfect for a bright breakfast treat or a refreshing afternoon snack.

Instructions

Zest Lemons and Prepare Sugar: Zest 5 lemons directly over 1 cup of granulated sugar in a medium bowl and set aside. This lemon-infused sugar will be used in the muffin batter.
Separate Egg Yolks: Carefully separate 5 egg yolks from the whites, which will be used to make the lemon curd.
Mix Lemon Curd Ingredients: Combine the 5 egg yolks, 3/4 cup granulated sugar, and 1/2 cup freshly squeezed lemon juice in a small bowl and whisk until smooth.
Cook Lemon Curd: Pour the mixture into a heavy-bottomed saucepan over low to medium heat. Stir constantly for about 10 minutes until the mixture thickens and coats the back of a spoon.
Test Lemon Curd Thickness: Use a finger to draw a line through the curd on the back of the spoon. If the line holds and doesn’t run, the curd is ready.
Add Butter: Remove from heat and immediately stir in 6 tbsp of cold unsalted butter until it melts completely.
Strain Lemon Curd: Strain the curd through a fine mesh strainer into a container. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator while preparing the muffins.
Preheat Oven and Prepare Pan: Preheat the oven to 425°F. Line a 12-cup muffin tin with muffin liners.
Combine Dry Muffin Ingredients: In the bowl with the lemon sugar, whisk in 3 cups flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp kosher salt, and 2 tbsp lemon zest.
Mix Wet Muffin Ingredients: In a separate bowl, melt 4 tbsp butter. Add 1/2 cup vegetable oil, 1/2 cup milk, 1/2 cup Greek yogurt, 3 eggs, and 1 tsp lemon extract. Mix well with a spatula.
Combine Wet and Dry Ingredients: Pour all the dry ingredients into the wet ingredients at once. Gently fold with a spatula until just combined; the batter should be slightly lumpy without large streaks of flour.
Scoop Batter into Tin: Using an ice cream scoop, fill each muffin liner to the top with batter.
Initial High-Heat Bake: Bake the muffins at 425°F for 7 minutes to help rise.
Reduce Heat and Finish Baking: Lower the oven temperature to 350°F and bake for an additional 13 to 15 minutes until a toothpick inserted comes out clean.
Make Lemon Glaze: Prepare a simple lemon glaze to brush on muffins immediately after baking.
Glaze and Cool: Brush the hot muffins with the lemon glaze and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Fill Muffins with Lemon Curd: Using a donut syringe, piping bag, or squeeze bottle, inject the chilled lemon curd into the center of each muffin.
Optional Final Glaze Drizzle: Drizzle more lemon glaze over the top of the muffins to seal the filling or leave lemon curd exposed for a pretty presentation.

Notes

Do not overmix the muffin batter; a few lumps are okay to keep muffins tender.
Consistent stirring of the lemon curd while cooking prevents scrambled eggs and ensures smooth texture.
Use fresh lemons for the best flavor in both zest and juice.
The ice cream scoop helps portion batter evenly for uniform muffins.
Chilling the lemon curd before injecting helps it hold shape inside the muffins.
The initial high temperature baking step promotes a good muffin rise and moist crumb.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 24g
Sodium: 220mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1.5g
Protein: 5g
Cholesterol: 95mg

Keywords: lemon curd muffins, lemon muffins, citrus muffins, homemade lemon curd, fluffy muffins, moist muffins, lemon glaze