St Clement’s curd muffins

St Clement’s curd muffins

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(14 ratings)

Prep: 20 mins Cook: 15 mins - 20 mins plus cooling


Makes 9
These easy orange sponge cupcakes are finished with a crunchy, zesty sugar topping and conceal a lemon curd centre

Nutrition and extra info

  • Freezable

Nutrition: per muffin

  • kcal215
  • fat3g
  • saturates1g
  • carbs42g
  • sugars24g
  • fibre1g
  • protein4g
  • salt0.3g
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  • 200g plain flour
  • 140g white caster sugar, plus 1 ½ tbsp
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • finely grated zest and juice of 1 small orange (about 85ml juice)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • ½ tsp vanilla extract
  • 150g pot plain yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 9 tsp lemon curd


  1. Heat oven to 200C/180C fan/gas 6 and line a muffin tin with 9 paper cases. Tip the flour, 140g sugar, the baking powder and bicarbonate of soda into a bowl, and mix together with a fork.

  2. Stir together 1/2 tsp orange zest and 11/2 tbsp sugar and set aside. Whisk together the orange juice and remaining zest, the oil, vanilla, yogurt and egg with a fork until well blended. Lightly stir into the flour mixture until just combined. Using an ice cream scoop, spoon the mixture into the muffin cases (there will be some left over). Put 1 tsp curd in the centre of each and just cover with the remaining muffin mixture. Bake for 15-20 mins until firm and pale golden.

  3. Remove from the oven and sprinkle over the orange sugar. Leave to cool on a wire rack. Will keep for 4 days in the fridge – return to room temperature to serve.

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Comments, questions and tips

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27th Jul, 2017
Followed the advice about using an ice cream scoop to put the first lot of mix in the time but then didn't have enough mix to finish covering all the tops after I had put the curd in. Have cooked all of them as they are and will see how they come out and what it's like without a top on the curd.
17th Mar, 2017
They turned out perfect for me. I was careful about placing the curd precisely in the centre of the batter and covering it well (and there was no leakage at all). The sponge came out springy and not too moist (but I like that). I also used a lemon for the zest and juice, instead of an orange. I substituted the yoghurt for soya yoghurt with probiotics (so that the house's lactose intolerant would be able to enjoy these), and it worked perfectly (it always does).
11th Feb, 2017
The texture was very strange - rubbery and chewy. The curd also leaked. I won't be using this recipe again. They were edible but not the light fluffy cupcakes I was hoping for.
30th Jan, 2016
I didn't have any issues with the curd, but I put more batter in the bottom than on the photo. We had some warm and let some cool down to room temperature. It might be coincidence but the curd was much more pronounced in the latter.
7th Jun, 2015
Really lovely taste. The sponge has a more doughy texture then I would like. Next time I might try whisking the batter a little with an electric whisk to see if that makes it lighter. About half the cakes leaked curd at the top so look a bit messy. Orange sugar is really nice. Still taste great though and I will definitely make again.
31st May, 2015
Hi When I baked these they came out brown on top but very sticky with little curd. Next batch used a lower temperature 170 (fan) and carefully put small spoons of orange curd in making sure it didnt meet the edges. Still slightly sticky but runny curd which hadnt escaped. Will persevere as the taste and crunchy top is very nice
15th May, 2015
I'm not sure I mixed this quite right as the cakes came out with a bit of an odd texture...a bit like a cross between a cake and a crumpet! But very tasty anyway. I loved the sugar topping and the lemon curd in the middle.
4th May, 2015
Lovely flavour (particularly liked the orange sugar on top) but slightly strange texture - a bit gluey!! I make lots of muffins so know about not over-mixing so am not sure whether the texture was meant to be like that? And my curd didn't stay liquid - did I overcook perhaps?
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4th May, 2015
Because you need some mixture to cover over the curd, be careful not to overfill the muffin cases with the first layer - I ran out for the last three muffins and was trying to scrape the mixture over the curd from the bottom - not easy!!!!
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