Gluten-Free Lemon Curd Muffins with Foolproof Filling

lemon curd muffins with creamy curd visible in the center

Gluten-Free Lemon Curd Muffins with Foolproof Filling

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.

Prep Time10

Cook Time25

Cooling Time1

Total Time1 35

Course: Breakfast, Dessert

Cuisine: American

Keyword: lemon curd muffins

Servings: muffins

Calories: 313kcal

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.

Nutrition