On to the plate

Experimenting with flavours, colours and style of food served at our place

Lemon Curd Muffins



Let’s overlook that these muffins are glazed. Okay, you can’t really overlook that. Let’s not talk about the humble muffin, that little sweet/healthy  snack that seems to be getting closer and closer to a cupcake and further from a healthy snack.

Good. So we can continue on.

It’s no secret that I’m a big fan of lemon. Of all citrus. Well maybe not so much on Grapefruit.

It was time to make a lemon muffin. But not just a simple muffin. I didn’t want a sugar/lemon zest topping. The past two muffins have each had something similar on top.

I got to thinking about the Lemon Muffins at Muffin Break. They have a really thick gooey dollop of lemon “something” in the middle. That’s what I was aiming for.

I made the lemon curd that I’ve had in the past. That was Friday night. The curd was easy and quick to make, especially if you’ve got lots of frozen packs of lemon juice tucked away.

I’d found a recipe which was “the best”. It was for Blueberries but I figured it should work for lemon too.


I was looking forward to this recipe since it used both buttermilk and oil. One of my favourite types of recipes.

The recipe was specifically written for a muffin so I didn’t go wrong like last week’s Rhubarb Crumb Top muffin recipe which I adapted from a cake recipe and mistakenly creamed the butter and sugar.


As is expected when you’re not over mixing, the batter is still a bit lumpy, and there’s evidence of some flour not quite mixed in completely.

I was expecting 12 muffins but got 15. So the extra 3 from my muffin tin I decided to play around with. I not only added a dollop of lemon curd into the centre, but I also put another dollop on top and then swirled this in. I almost expected that I’d be disturbing the middle dollop.


When I put the top bit of batter on I sort of did it in such a way as to lay it over the tp by starting from one side then moving the spoon to the other. This seemed to work well but I still had to check that they were “sealed” and there wasn’t any curd poking out the side.

The photo below was one of the last 3 where I added the extra dollop on top and swirled it into the batter.


There’s not nearly as much curd “blob” as I wanted. Boo.

That doesn’t mean to say these are no good. But they’re not “the best” of anything like I had in my mind. The muffin still tastes like lemon, but it’s quite subtle, and given I rather more than less, it is a little disappointing. But that’s just my preference. There’s no reason not to make this recipe. And I wonder if it works better with the blueberries that it was originally for.

So onto the recipe then?

Lemon Curd Muffins adapted from Mel’s Kitchen Cafe: The Best Blueberry Muffins


  • 240gm sugar
    2 1/2 cups (12 1/2 ounces) all-purpose flour
    2 1/2 teaspoons baking powder
    1 teaspoon salt
    2 large eggs
    57gm butter, melted and cooled slightly
    1/4 cup oil (vegetable or canola)
    1 cup buttermilk
    1 tablespoon lemon juice
  • Lemon Curd
  • Glaze
  • 1 cup icing sugar
  • 4 tablespoons cream (or milk)
  • 2 tablespoons lemon juice


  • Heat the oven to 190deg Celsius.
  • Whisk the flour, baking powder, and salt together in a large bowl.
  • Whisk sugar and eggs together in a medium bowl until thick, about 45 seconds.
  • Slowly whisk in the butter and oil until combined.
  • Whisk in the buttermilk and lemon juice until combined.
  • Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.
  • Spoon enough batter to cover the bottom of the muffin case.
  • Place a small teaspoon of lemon curd into the centre of the batter.
  • Cover the lemon curd with enough muffin batter to fill the case 2/3rds full.
  • Bake until a toothpick comes out with just a few crumbs, about 12-15 minutes.
  • Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool.
  • Make the glaze by mixing together the icing sugar, cream (or milk) and lemon juice.
  • Dip the tops of the muffins in the glaze.
  • Leave the muffins for an hour or so to let the glaze set.


The 45 seconds whisking the egg and sugar felt like forever. I’ve got a new whisk having recently busted my previous one with one of the metal loops having come out of place. The new whisk (a KitchenAid) has a shorter handle. I’m not sure if that was a contributing factor, or my weak shoulder from surgery and my lack of strength exercise. But you can see how thick I got the eggs and sugar.


Despite a few dribbles of glaze, these have in fact set. And I’ve put them in the freezer already glazed. I can confirm that they defrost fine and you wouldn’t know the glaze had been done ahead of the freezing.

Of course you don’t have to glaze them all. Or you could double dip them if you want a thicker cover. I had glaze left over. I’ve frozen that in a zip lock bag. Who knows when I’ll find a use for them. I’m thinking cinnamon rolls or something along those lines.



2 thoughts on “Lemon Curd Muffins

  1. You can always cut a small bit out of the top, put a blob of curd in, then replace the bit you have cut out, either that, or ice over the top of the hole to cover it. In this case, give u didn’t ice them per se, you could put the piece back on. Aways tastes amazing with a good blob of curd in it. 🙂

    • Hi Bec. Absolutely. I chose not to make the hole and fill it because that seemed even closer to a cupcake than a muffin in my mind. But that’s the way I’d do it normally. As it was I thought this a fussy way of making a muffin given they are supposed to be quick to whip up. I’m sure I’ll make a lemon curd cupcake in time. How could I deny myself 😉 Thanks for sharing the tips about alternate ways to get the curd in there 🙂

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