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Lemon Muffin Recipe with Curd

Homemade lemon muffin recipe baked in a muffin pan or mini muffins are fun for breakfast or dessert with fresh citrus fruit and a glaze if you like.

Lemon Muffin Recipe

Lemon muffins are delicious during the summertime, but can also be made year round. Enjoy as is right out of the tin or make a simple powdered sugar frosting to make even sweeter with a bit of zest and dried lemon on top. (affiliate links present)

Lemon Curd Muffins

Lately we have made a lot of easy lemon curd desserts lately now that it is warm. Now that I have the hang of using this delish ingredient I can make it year round (even when it is snowing). You can use jarred or homemade, either way is delicious and makes each bite beyond moist.

The trick to baking fluffy muffins starts with the ingredients; Use fresh items, including baking powder or baking soda. These leavening agents are essential for creating the fluffy texture in easy muffins. Make sure they are not expired and are still active.

Lemon Muffins Recipe

Lemon Muffins Recipe

Don’t overmix the batter because can lead to dense and tough baked goods. Mix the wet and dry ingredients until just combined. It’s okay if there are a few lumps in the batter. Over-mixing will activate the gluten in the flour, resulting in a tougher texture.

  1. Combine all the dry ingredients in one bowl and whisk them together. In another bowl, mix the wet ingredients together. Then, pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
  2. Add a small amount of acidic ingredients, such as buttermilk, yogurt, or lemon juice, can help create a tender and fluffy texture. The acid reacts with the leavening agents, resulting in a light and airy texture.
  3. Fill the muffin cups or liners about two-thirds full to allow the batter to rise and create a domed top. Overfilling the cups can cause the muffins to spread out instead of rising.
  4. Preheat your oven to the temperature specified in the recipe and bake the muffins in the center of the oven. The proper temperature ensures even baking and helps the muffins rise properly.
  5. Don’t over-bake them. Near the end touch the center gently. If they spring back up they are done and

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This allows the structure to set, preventing them from collapsing or becoming dense.

Lemon Poppy Seed Muffin Recipe

Lemon Poppy Seed Muffin Recipe

You can certainly add these into the mix like we did our zucchini poppy seed bread earlier this week. They don’t really add a lot of flavor necessarily but do say that it looks a little prettier I guess, with some texture and crunches. If you want to integrate a bit I would say that 1 tbsp is plenty.

You can use lemon poppy seed cake batter that normally would be used in a loaf pan, and just pour into a muffin tin instead. The timing is much faster like 18 minutes vs. almost an hour. For this airy and fluffy blend we used;

  • 1 c all purpose flour and some baking powder
  • White granulated sugar
  • Fresh lemon zest
  • 2 eggs – room temperature is preferred
  • 2/3 c unsalted butter melted
  • If you don’t have a fresh piece of fruit (best for that lemon flavor) use bottled lemon juice
  • 3 tbsp lemon curd – alternatives would be lemon greek yogurt or sour cream

From there you could transition these into more of a cupcake with frosting!!! To do that all you need to do is either use a tub of already made, or whisk together powdered sugar with a bit of vanilla extract or lemon juice until it’s as thick as you like.

Lemon Muffin Recipes

Lemon Muffin Recipes

I mean once you get the hang of these you could adjust to any other flavor you love. If orange is your flavor you could use that type of curd instead, with orange extract, zest and juice. I mean it is so versatile you are going to have a lot of fun with these.

If you do need to buy a jar and don’t want to waste it with just this we have lots of other creations too. For a larger celebration you might enjoy our lemon curd cake, to die for y’all.

  • Preheat oven to 350 degrees F. Beat eggs and sugar until foam appears on the surface (1 minute).
  • In another bowl mix together dry ingredients, add and incorporate together.
  • Pour in the melted butter and stir quickly until the ingredients are combined.
  • Add lemon zest, lemon curd and lemon juice. Stir until smooth.
  • Divide batter into muffin liners equally.
  • Put on to middle rack and bake for 18-20 minutes for regular sizes or 11-12 minutes for mini muffins or until middle springs back when touched gently.
  • Use a spoon to scoop hot muffins out of tin and on to cooling rack to cool.

I wouldn’t recommend adding anything else into the batter as it will make it more weighed down and the ultimate goal is for these to be really fluffy. So much so that these remind me a bit of angel food cake!

Lemon Curd Muffins

How do you keep muffins fresh and moist?

Allow the muffins to cool completely before storing them. Place them in an airtight container or sealable plastic bag to prevent moisture loss and exposure to air. This helps retain their freshness and moistness.

  1. If you notice that your muffins are starting to dry out, you can add a slice of apple or a piece of bread to the container. The muffins will absorb the moisture from these items, helping to keep them moist. Just make sure to replace the apple or bread as needed.
  2. If you want to keep muffins fresh for an extended period, freezing is a great option. Wrap each muffin individually in plastic wrap or place them in freezer bags. Then, store them in the freezer for up to three months. Thaw the muffins at room temperature or gently warm them in the oven before serving.
  3. Incorporate ingredients that add moisture to your muffin batter, such as yogurt, sour cream, applesauce, or mashed bananas. These ingredients not only enhance the flavor but also contribute to the moistness of the muffins.
  4. Be mindful not to over-bake the muffins, as this can dry them out. Follow the recommended baking time and check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs clinging to it, the muffins are ready.
  5. If you want to add extra moisture and flavor to your muffins, consider brushing them with a simple syrup or adding a glaze. A syrup made from sugar and water or a glaze made from powdered sugar and a liquid like lemon juice or milk can help keep the muffins moist and add a touch of sweetness.
  6. If your muffins have been stored for a while and have lost some of their moisture, you can revive them by gently reheating them. Wrap them in foil and warm them in a low oven around 300 degrees F for a few minutes. This will help soften them and restore some of their moisture.

By following these tips, you can prolong the freshness and moistness of your muffins, ensuring they stay delicious and enjoyable for a longer period.

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the typical mom
Lemon Muffin Recipe
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5 from 1 vote

Lemon Muffin Recipe

Homemade lemon muffin recipe baked in a muffin pan or mini muffins are fun for breakfast or dessert with fresh citrus fruit and a glaze.
Course Breakfast, Dessert
Cuisine American
Keyword lemon, lemon curd, muffins, poppy seed
Prep Time 15 minutes
Cook Time 18 minutes
Servings 6
Calories 377kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Beat eggs and sugar until foam appears on the surface (1 minute). In another bowl mix together dry ingredients, add and incorporate together.
  • Pour in the melted butter and stir quickly until the ingredients are combined. Add lemon zest, lemon curd and lemon juice. Stir until smooth.
  • Divide batter into muffin liners equally. Put on to middle rack and bake for 18-20 minutes for regular sizes or 11-12 minutes for mini muffins or until middle springs back when touched gently.
  • Use a spoon to scoop hot muffins out of tin and on to cooling rack to cool.

Video

Nutrition Facts
Lemon Muffin Recipe
Amount Per Serving (1 oz)
Calories 377 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 109mg36%
Sodium 213mg9%
Potassium 128mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 23g26%
Protein 5g10%
Vitamin A 711IU14%
Vitamin C 5mg6%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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Teri Zook

Friday 4th of August 2023

I would LOVE the LEMON MUFFIN RECIPE, but cannot get to where I can print it, save it, or anything else. Could you possible email me that recipe? Thank you Teri Zook

The Typical Mom

Friday 4th of August 2023

Scroll to the bottom, in the square box with the ingredients and recipe there is a button that says print.

Gina

Sunday 23rd of July 2023

I would love it if the ingredients could also be in metric not cups, ie melted butter. I’m in the UK and follow lots of your recipes so would find that easier. Thank you

The Typical Mom

Sunday 23rd of July 2023

I will try to figure that out

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