Mary Berry Lemon Curd Muffins​ Recipe

This refreshing Mary Berry Lemon Curd Muffins recipe is made with self-raising flour, caster sugar, eggs, sunflower oil, and a hidden center of tangy lemon curd. The result is a light, golden muffin with a bright, zesty surprise in every bite that bursts with citrus flavor. This sunny treat is perfect for a spring brunch or afternoon tea and yields 12 delicious muffins.

Jump to Recipe

Mary Berry Lemon Curd Muffins Ingredients

For the Muffin Batter:

• 280g (2 ¼ cups) self-raising flour
• 1 teaspoon baking powder
• 175g (¾ cup) caster sugar
• 2 large eggs, at room temperature
• 250ml (1 cup) milk
• 100ml (1/3 cup + 1 tbsp) sunflower oil
• 1 teaspoon vanilla extract

For the Filling and Topping:

• 12 teaspoons high-quality lemon curd
• Demerara sugar (optional, for sprinkling)

How To Make Mary Berry Lemon Curd Muffins

1. Preheat the oven: Start by preheating your oven to 200°C (390°F) or 180°C (350°F) for fan ovens. Line a 12-hole muffin tin with paper muffin cases.
2. Mix the dry ingredients: In a large mixing bowl, sift the self-raising flour and baking powder together. Stir in the caster sugar until it is evenly distributed.
3. Whisk the wet ingredients: In a separate jug or bowl, whisk together the eggs, milk, sunflower oil, and vanilla extract until the mixture is smooth and combined.
4. Create the batter: Pour the wet egg mixture into the bowl with the dry ingredients. Stir gently with a large spoon just until the flour is moistened. Do not overmix; the batter should still look lumpy.
5. Fill the muffin cases: Spoon a small amount of batter into the bottom of each paper case (about one-third full). Add a teaspoon of lemon curd into the center of the batter in each case.
6. Cover the curd: Spoon the remaining batter over the lemon curd to cover it completely. The cases should be almost full. If you like a crunchy top, sprinkle a little Demerara sugar over the muffins.
7. Bake the muffins: Bake in the preheated oven for 20 minutes, or until the muffins are risen, golden brown, and spring back when pressed gently.
8. Cool and serve: Remove the muffins from the oven. Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Center the Curd: When adding the lemon curd, try to place it exactly in the middle of the batter. If it touches the sides of the paper case, it might bubble out and stick to the pan during baking.
• Don’t Overmix: Just like other muffin recipes, mixing too much develops gluten and makes the muffins tough. Stop stirring as soon as you don’t see dry flour.
• Use Good Quality Curd: Since the curd is the star flavor, use a high-quality jarred version or homemade lemon curd for the best zesty punch.
• Room Temperature Ingredients: Ensure your eggs and milk are not cold from the fridge. Room temperature ingredients emulsify better, creating a fluffier sponge.

What To Serve Lemon Curd Muffins

These zesty muffins are a delightful treat on their own, perfect for a light breakfast. To make them part of a larger spread, serve them with a pot of Earl Grey tea, which complements the citrus notes beautifully. For a decadent dessert, serve a warm muffin with a scoop of vanilla ice cream or a drizzle of warm custard. They also pair well with a fresh fruit salad containing blueberries and strawberries.

How To Store Lemon Curd Muffins Leftovers

• Refrigerate: Because these muffins contain a moist curd center, it is best to store them in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before eating for the best taste.
• Freeze: These muffins can be frozen. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw them in the refrigerator overnight or warm them gently in the microwave.

Mary Berry Lemon Curd Muffins Nutrition Facts

Serving Size: 1 muffin

• Calories: 245 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 35mg
• Sodium: 170mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g

Frequently Asked Questions

• Can I use other fillings? Yes, this batter is very versatile. You can swap the lemon curd for raspberry jam, Nutella, or even a piece of chocolate for a different surprise center.
• My lemon curd sank to the bottom. Why? This happens if the bottom layer of batter is too thin. Make sure you put a generous spoonful of batter in the base of the cup before adding the curd.
• Can I make these ahead of time? Yes, they stay fresh for a few days. However, the sugary top is crunchiest on the day they are baked. If making ahead, you might want to refresh them in a warm oven for 5 minutes.

Try More Recipes:

• Mary Berry Chocolate Chip Muffins​ Recipe
• Mary Berry Chocolate Muffins​ Recipe
• Mary Berry Banana And Pecan Loaf Recipe