These lemon curd muffins are a lemon lover’s dream. Bright, fluffy muffins are filled with a creamy lemon curd center that stays thick and luscious. Each bite is a balance of sweet and tart, soft crumb and silky curd—a treat that’s made for spring mornings, weekend brunch, or any day that needs a little sunshine.
Jean’s Note: Unlike some recipes that add the curd before baking (and end up with hollow muffins or flavor that disappears), this version fills the muffins after baking, so you get that smooth, vibrant lemon curd filling in every bite—exactly where it should be.
Why You’ll Love This Lemon Curd Muffin Recipe
If you’ve ever been disappointed by a muffin that promised lemon and didn’t deliver, this recipe is for you. These muffins are layered with real lemon flavor from zest, juice, and a generous swirl of homemade lemon curd that doesn’t vanish during baking. It’s the best of both worlds: a fluffy muffin with a custardy center. (And if you love citrusy bakes, don’t miss these bright, gluten-free lemon poppy seed muffins too!)
Instead of risking melted curd or collapsed tops, filling the muffins after they’ve cooled ensures better structure, flavor, and appearance. And if you’ve struggled with curd that turns scrambled? This method is nearly foolproof—mix everything before heating and stir gently until thickened.
These muffins are just as freezer-friendly as my pancake mix muffins, and they reheat beautifully.
Ingredients You’ll Need
For the lemon curd:
- Butter – Adds richness and helps the curd set with a creamy finish.
- Sugar – Sweetens and balances the tart lemon juice.
- Eggs – Thicken the curd and give it that silky texture.
- Fresh lemon juice – Provides bold tart flavor.
- Lemon zest – Intensifies the lemony aroma and taste.
This method combines everything before heating, making it far more stable and beginner-friendly.
For the muffins:
- Gluten-free all-purpose flour – Creates a tender, fluffy crumb while keeping things gluten-free. I recommend a blend that includes xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure.
- Baking powder + baking soda – Help the muffins rise and stay soft.
- Sea salt – Enhances flavor and balances the sweetness.
- Lemon zest – Adds natural citrus oils that deepen the flavor.
- Sugar – Rubbed with zest to draw out aromatic oils; also sweetens the muffins.
- Melted butter or coconut oil – Keeps the crumb moist and rich.
- Eggs (at room temperature) – Bind the batter and add structure.
- Plain yogurt or milk – Adds moisture and subtle tang, helping the crumb stay soft.
- Fresh lemon juice – Brings bright acidity that complements the curd.
- Vanilla extract – Adds a gentle warmth that balances the citrus.
How to Make Lemon Curd Muffins
Step 1: Make the lemon curd. Cream butter and sugar together. Next, beat in eggs, lemon juice, and zest.
Step 2: Next, beat in eggs, lemon juice, and zest.
Step 3: Transfer to a saucepan and cook over medium-low heat, stirring constantly for 5–6 minutes until thickened. Chill with plastic wrap touching the surface.
Step 4: Chill with plastic wrap touching the surface.
Step 5: Preheat the oven to 400°F and line a muffin tin with parchment liners. Mix flour, baking powder, baking soda, and salt in one bowl.
Step 6: In another bowl, rub lemon zest into sugar.
Step 7: Whisk in melted butter, eggs, yogurt, lemon juice, and vanilla.
Step 8: Stir dry ingredients into wet until just combined.
Step 9: Divide batter into the muffin tin and sprinkle with extra sugar if desired.
Step 10: Bake for 16–18 minutes or until golden and a toothpick comes out clean. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: Once cooled, carve a small hole in the center of each muffin using a spoon or paring knife.
Step 12: Fill with about 1 tablespoon of lemon curd using a spoon or piping bag.
Recipe Tips
- Don’t skip the zest-sugar step. Rubbing the zest into sugar helps release lemon oils, giving the muffins a stronger citrus flavor.
- Fill after baking. Adding lemon curd before baking can lead to sinking centers or curd that disappears. Post-bake filling = creamy success.
- Use room temperature eggs. They blend more evenly into the batter, helping with rise and texture.
- Choose a quality gluten-free flour blend. Look for one with xanthan gum like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure.
Storage and Freezing Tips
Store these muffins in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully—just thaw at room temperature or warm gently before serving.
Want to switch things up? Try a swirl of blueberry jam with the curd for a lemon blueberry muffin twist.
Recipe FAQs
Technically yes, but the curd often dissolves into the muffin batter or causes the tops to collapse. Filling after baking keeps the texture creamy and the flavor front and center.
Always combine ingredients before heating. Cook slowly over medium-low heat and stir constantly. This prevents scrambled eggs and gives you smooth, thick curd.
Yes! Use coconut oil or avocado oil instead of butter, and swap in dairy-free yogurt or milk. You’ll still get perfect muffins with great flavor.
Absolutely. Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and enjoy.
These delicious lemon curd muffins are everything I want in a springtime bake: soft, sunny, and filled with creamy citrus goodness. Whether you’re baking for brunch, Easter, or a lemon-loving friend, they’re sure to be a hit.
Let me know in the comments if you make these! And if you’re into lemon desserts, you’ll also love these no-bake lemon cheesecake bars or these tangy lemon blueberry muffins.
If You Love Lemon Treats, Try These Next!
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Gluten-Free Lemon Curd Muffins with Foolproof Filling
Ingredients
Lemon Curd
- 6 tbsp butter softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup lemon juice
- 2 tsp lemon zest
Lemon Curd Muffins
- 2¼ cup gluten free all-purpose flour with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- Zest of 2 lemons
- 1 cup sugar plus more for sprinkling
- 1/2 cup melted butter can use coconut oil or a neutral flavored oil like avocado oil
- 2 eggs at room temperature
- 1/2 cup plain yogurt or milk
- 1/4 cup lemon juice
- 1 tsp vanilla extract
Instructions
Lemon Curd
- In a large bowl, cream together butter and sugar.6 tbsp butter, 1/2 cup sugar
- Add egg, and beat until fluffy. Add in lemon juice and zest and beat on low until fully combined.2 large eggs, 1/2 cup lemon juice, 2 tsp lemon zest
- Transfer the mixture to a small saucepan and heat over medium low heat. Stir constantly for 5-6 minutes so the egg doesn't curdle, until the texture is thick like gravy.
- Transfer to a bowl, and place a plastic wrap on top so it touches the curd. This will prevent the top from drying out. Store in the refrigerator so it thickens more while you make the muffins.
Lemon Curd Muffins
- Preheat the oven to 400 degrees F and line a 12-cup muffin tin with parchment muffin liners. In a bowl combine flour, baking powder, baking soda, and sea salt, and stir together.2¼ cup gluten free all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt
- In another large bowl, rub together sugar and lemon zest with your fingers.Zest of 2 lemons, 1 cup sugar
- Whisk in butter, eggs, yogurt, lemon juice, and vanilla extract.1/2 cup melted butter, 2 eggs, 1/2 cup plain yogurt, 1/4 cup lemon juice, 1 tsp vanilla extract
- Add dry ingredients to wet ingredients and stir until just combined.
- Divide the batter into the prepared muffin tin. Sprinkle the top with more sugar, then bake for 16-18 min until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes then transfer to a cooling rack.
- Once fully cooled, use a paring knife or a 1/2 tsp spoon to scoop out a hole in the center about 3/4 of the way down the muffin and remove the little piece.
- Use a spoon or fill a piping bag with a large circular tip to fill each muffin hole with lemon curd – about 1 tbsp per muffin. Enjoy!
Notes
- Don’t skip the zest-sugar step. Rubbing the zest into sugar helps release lemon oils, giving the muffins a stronger citrus flavor.
- Fill after baking. Adding lemon curd before baking can lead to sinking centers or curd that disappears. Post-bake filling = creamy success.
- Use room temperature eggs. They blend more evenly into the batter, helping with rise and texture.
- Choose a quality gluten-free flour blend. Look for one with xanthan gum like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure.
- Store muffins in an airtight container. They’ll stay fresh in the fridge for up to 4 days, or freeze well for up to 3 months.
