Lemon Curd Muffiins

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Our neighborhood is FULL of citrus trees, and it’s pretty common to see oranges, grapefruits, and lemons rolling down the middle of the street.

I love cooking and baking with citrus.

However, we are the one house without a single citrus tree. Good thing we have very nice neighbors that load us up.

lemon muffin


The other day I was the lucky recipient of a bag full of the largest lemons I have ever seen,

{I actually thought they were grapefruits}


so of course I needed to bake something lemony.

{is that an actual word}

Muffins were the first thing I thought of.

{I know, I’ve been on a bit of a muffin kick lately}


lemon curd muffins


But the blueberry muffins I made last week were SO good, they left me wanting more.

I really like the blueberry lemon combination, but Charlie is not the biggest blueberry lover. To make him happy I skipped the berries.

Lemon muffins just seemed a bit too plain,

{my kids refuse to eat poppy seeds}

so I filled the centers with lemon curd


lemon curd


and sprinkled little sparkling sugar on top

{muffins like bling too}

I get my lemon.

Charlie doesn’t have to eat more berries.

Stella gets sugar,

and Ian’s  just happy that he has a breakfast he can take to work with him.


lemon curd lemon muffins


Lemon Curd Muffiins


  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/4 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg {lightly beaten}
  • 3/4 cup milk
  • 1/4 Greek yogurt {you could use oil}
  • juice of one lemon
  • 2/3 cup lemon curd


  • combine all of the dry ingredients
  • make a well in the center
  • add the egg, milk, and yogurt, and lemon juice
  • mix until everything is combined
  • divide the batter in half
  • fill your lined muffin tin with half of the batter
  • add 2 tsp of curd to each muffin
  • top with the remaining half of the batter
  • sprinkle with sugar
  • bake @400 for 20 minutes
  • makes either 6 large or 12 standard muffins




lemon-curd lemon muffins