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Member recipe

Lemon Curd Muffins

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(11 ratings)

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Serves 1 - 12 Muffins

Lemon muffins with lemon curd

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  • Ingredients
  • 200g/7oz self-raising flour
  • 100g/3 ½ oz golden caster sugar
  • 1 large egg
  • 75ml/3fl oz sunflower oil
  • 150ml/5fl oz milk
  • ½ tsp vanilla extract
  • 60ml/12 tsp lemon curd
  • For the sugar coating:
  • 60ml/4 tbsp lemon curd
  • 50g/2oz golden caster sugar


    1. Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
    2. Sieve the flour into a bowl mix in the sugar
    3. mix together the egg, sunflower oil, milk and vanilla extract in a bowl
    4. Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mis to make the muffin batter add some juice of a lemon stir it in.
    5. fill the muffin cases half full withthe batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
    6. place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.
    7. For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
    8. If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe. The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
    9. Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl. Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar. Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.

Comments, questions and tips

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JenTyH's picture
28th Dec, 2018
Really not nice, only made 8 and the mix rose but was tough and tasteless. Store bought curd was the only nice part.
13th May, 2018
Using a leftover lemon curd, 12 muffins came out perfectly from the oven. I think lemon zest would be nice to add more flavour alongside the lemon juice next time. I used demarara sugar instead for the topping. And for some other muffins, I used desiccated coconut to sprinkle on top of the lemon curd.
5th Nov, 2017
My muffins didnt rise. Mixture way too thin. Suspect the oven temperature was too low as they didnt brown on top. I don't usually struggle with I suspect this is a dudd recipe.
19th Sep, 2015
I rely on exacting recipes to get it right as I don't have an understanding of the basics, following this recipe to the letter, well the result was disappointing. The mixture was too thin, the curd leaked out of all 12 muffins leaving a tough caramalisation around the case which tears the Muffin to bits when eating, there was not enough mixture so they were well below the top of the case and unable to finish it off with the sugar topping, the heat and timings were completly off and they don't taste good. Honestly, I'm not that bad a cook, had to make more from another recipe which is excellent (Hugh Fernley-Whittingstall by the way). BBC recipes are normally spot on, not this one I'm afraid :-(
Utopias euphoria
28th Aug, 2015
Made these for friends coming over and they were delicious and disappeard quickly
30th Aug, 2013
these went down a treat....all gone within 24hours, though no-one would admit to scoffing them all!!!
3rd Feb, 2013
I agree about the quantity, but I put mine in terracotta flower pots lined with parchment. The children now call them "flower pot cakes". they needed a bit longer to cook, but I suppose it is because mine were larger.
Natalie Windsor's picture
Natalie Windsor
31st Dec, 2018
That makes sense. I put mine in a deep, American style muffin tin and the mixture just about did 8, (so we made more) and it took twice the time to cook (but everything takes a while in our oven).
20th Oct, 2012
I too left out the vanilla essence because I had none in and it didnt really seem vital. I'd agree with the previous comment in that next time I'll probably use these measurements to make 6 really big muffins, instead of the 12 cupcakes I got this time. All that being said, these are delicious and the lemon curd topping and middle is a really tangy, melty treat.
13th Feb, 2012
I can't bake. I can cook, but I can't bake for the life of me...until now! This recipe is fab, made excellent muffins. I think the recipe is only sufficient for 6 proper sized muffins however. I also added some lemon and orange zest (just because I thought it would be nice - and it is), omitted vanilla essence (unnecessary with the addition of lemon juice) and successfully adapted the recipe to make chocolate muffins: -Don't add lemon juice, zest etc. -Replace 1/4 of the flour with sifted cocoa powder -Add 50g choc chips -Replace lemon curd with a piece of caramel chocolate - I used Thornton's Soft Caramels to guarantee ooze even when the muffins were cold :o) But my changes aside, this is an excellent, foolproof recipe that produces perfectly risen, moist muffins every time! Thank you!
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Natalie Windsor's picture
Natalie Windsor
31st Dec, 2018
Brilliant! Quick and easy American-style muffins. Rose perfectly in our slow gas oven. We couldn't find vanilla essence in the shop so used 1/2 tbsp of Dr Oetker vanilla bean paste. Tasted very nice. We also adapted this recipe by replacing the lemon juice and lemon curd with - 1. Mashed frozen raspberries mixed with golden caster sugar. Strain 2 tbsps juice and stir into cake mixture, then put 1 heaped tsp in middle of muffin, in place of the curd. These rose really nicely with raspberry spurting through cracks. 2. The same, but a bit of cocoa powder replacing the flour. And a bit of gin in the raspberries. Will taste tomorrow!
Basic Baker
2nd Aug, 2017
First time making lemon muffins and made them perfectly thanks to this recipe! I agree that the mixture didn't make enough for 12, as has been mentioned in previous comments. I made about 10 small buns (not what I would class as a muffin) using this and also made a few other adjustments; such as adding the zest of x2 lemons, the juice of the same 2 lemons, and also added x2 tbs of poppyseeds - and in my opinion it made them all be better! Still able to have the lemon curd in the middle and decorated the top with a little more of the zest, the icing suggested, and then drizzled a small amount of white chocolate icing on there too! My boyfriends favourite desert is lemon muffins so there was a lot riding on this - but it certainly did the trick!! Hope this helps.