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Easy homemade lemon curd muffins with a lemon white chocolate muffin batter, stuffed with lemon curd and topped with a streusel topping!

These muffins have been requested over and over again, and I honestly cannot keep up with the requests. These muffins are super zingy, fresh and heavenly.

Baking with lemon

So the other day I posted my lemon crinkle cookies and you all loved them. They are a delicious and easy cookie, and I adore them. I said even on that blog post that I just adore baking with lemon, it’s perfect for spring baking.

When it comes to lemon it’s such a versatile ingredient and it can just be used over and over and I do not get bored. From my no-bake lemon cheesecake, to my lemon blueberry blondies, all the way to my lemon meringue pie… classic and delicious bakes.

Muffins vs cupcakes

I will say, I tend to swing more to cupcakes than muffins, but I just think thats based on habit. I have posted endless amounts of cupcake recipes, and barely any muffin recipes, and I know I want to change this.

I love muffins, but they are so much easier to get wrong compared to cupcakes. A typical cupcake batter is four-five ingredients, and easy to mix together and bake. Muffins? You need more ingredients, and they definitely shouldn’t be over mixed.

I’m not saying this to scare you off, as these muffins are brilliant, but it did take time to make good muffins. My white chocolate and raspberry muffins are heavenly, along with my cheese and bacon muffins, but these bad boys?! I can’t get enough.

Muffin batter

The muffin mixture is SO easy to mix together, and you only need a bowl and a spatula or spoon. It sounds like quite a few ingredients, but it’s worth it, I promise!

  • Butter – I always use unsalted butter in baking, and half oil and butter works wonders.
  • Oil – I use vegetable oil, or sunflower oil in my bakes as they’re tasteless and interchangeable
  • Sugar – I use light brown soft sugar, but golden caster sugar is a good idea
  • Eggs – you only need two medium eggs, but two large should be fine
  • Flavour – I add vanilla extract, as well as lemon zest. You can just use 2tsps lemon extract if you want
  • Flour – Plain flour is best, and then a little baking powder for the perfect bake
  • Buttermilk – you can buy buttermilk in the shop, but you can also make your own with whole milk, and 1tsp lemon juice mixed in, 5 minutes before using in the recipe
  • Chocolate – I used some white chocolate chips, but a chopped up bar of chocolate works wonders

The lemon curd

The lemon curd is obviously the main part here, as it’s in the title. I tried different ways of doing the lemon curd, but genuinely found piping the lemon curd into the muffins the easiest and best way.

It’s a struggle to freeze dollops of curd as it doesn’t freeze solid, and teaspoons with only half the mixture in are a little bit taffy. However, adding all the mixture between the 12 cases, and using a piping bag and piping the lemon curd into the muffin was perfect.

I snip off the end of the piping bag, and lightly push it into the top of the muffin, and carefully push some lemon curd into the muffin. You can do a little bit at first, and use up more later, but I used all of the curd listed between the 12 muffins.

Streusel topping

I wanted to do something a little different for these muffins compared to the other ones I have done, and add a tasty topping. Think crumble, think streusel, think something crunchy… and it was such a good idea.

  • Flour – a little bit of plain flour, but when it comes to streusel it is the best.
  • Sugar – a little brown sugar or caster sugar works perfectly
  • Butter – and finally a little bit of unsalted butter rubbed in to make a breadcrumb texture.

Once the muffins have had the lemon curd inserted in, I sprinkle on the streusel topping and bake the muffins in the oven until golden.

Tips & Tricks

  • The muffins are delicious warm, but the lemon curd will be quite runny fresh out of the oven. Leave them to cool to room temp and it’ll thicken again
  • The muffins are best in the first couple of days, but do last up to four days at room temp
  • You can freeze the muffins for 3+ months
  • I use these tulip cases
  • I use these piping bags
  • I use this type of white chocolate
  • I use this muffin tray

 

Lemon Curd Muffins!

Easy homemade lemon curd muffins with a lemon white chocolate muffin batter, stuffed with lemon curd and topped with a streusel topping!
Print Pin Rate
Category: Cakes
Type: Muffins
Keyword: Lemon
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 muffins
Author: Jane's Patisserie

Ingredients

Streusel topping

  • 45 g plain flour
  • 30 g caster sugar
  • 15 g unsalted butter

Muffin mix

  • 75 g unsalted butter (melted)
  • 75 ml vegetable oil
  • 175 g light brown soft sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • Zest of 1-2 lemons
  • 250 g plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 125 ml buttermilk
  • 150 g white chocolate chips
  • 200 g lemon curd

Instructions

  • Preheat the oven to 180ºc fan and prep 12 tulip cases 
  • Add the flour, sugar and butter together and rub to breadcrumbs and leave to the side for now
  • Add the butter, oil, sugar and eggs to a bowl and mix
  • Add the vanilla and lemon zest mix
  • Add the flour, baking powder and salt and mix
  • Add the buttermilk and stir together
  • Add the white chocolate chips and stir
  • Split between 12 tulip cases evenly
  • Pipe the lemon curd into the muffins in the cases - I insert a piping bag with the end snipped off into the top of the muffin and pipe the lemon curd in
  • Sprinkle over the streusel topping
  • Bake for 22-25 minutes until golden
  • Leave to cool for 20-30 minutes and enjoy 

Notes

  • The muffins are delicious warm, but the lemon curd will be quite runny fresh out of the oven. Leave them to cool to room temp and it’ll thicken again
  • The muffins are best in the first couple of days, but do last up to four days at room temp
  • You can freeze the muffins for 3+ months
  • I use these tulip cases
  • I use these piping bags
  • I use this type of white chocolate
  • I use this muffin tray
  • This recipe is for lemon muffins. To find a homemade lemon curd, you can find it on my blog here. Or, use shop bought lemon curd. 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

11 Comments

  1. Jess on May 4, 2024 at 4:22 pm

    5 stars
    Made these yesterday for the first time. Recipe is very easy to follow and they came out perfect! Will definitely make these again

  2. Samola on April 21, 2024 at 9:03 pm

    I must be blind! I can’t see the recipe for the lemon curd anywhere ?

    • Jane's Patisserie on April 22, 2024 at 8:45 am

      The lemon curd recipe is a separate recipe on this website. It is not on this blog post. x



  3. Jesn on April 21, 2024 at 5:55 pm

    Pls provide a video with this one would be appreciated

    • Jane's Patisserie on April 22, 2024 at 8:46 am

      There is one on my instagram and TikTok pages!



  4. Carolyn on April 21, 2024 at 4:55 pm

    Where’s the part of the recipe that is for the lemon curd?

    • Jane's Patisserie on April 21, 2024 at 5:45 pm

      It’s listed in the recipe and method x



    • Gemma on April 21, 2024 at 7:33 pm

      Do you mean how to make the curd from scratch?x



    • louise on April 30, 2024 at 10:01 am

      definetly Bon Maman, i made them with this and is so much nicer than other lemon curds ive tried



  5. Kirsty on April 21, 2024 at 9:09 am

    Can the lemon zest be replaced with lemon extract? If so, how much would you recommend using? Thank you.

    • Jane's Patisserie on April 26, 2024 at 1:05 pm

      Yes, they can! You can use 1-2tsps x



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