Mary Berry’s Lemon Curd Muffins are a delightful treat that combines the light, fluffy texture of a classic muffin with the tangy sweetness of lemon curd. These muffins are perfect for breakfast, afternoon tea, or a sweet snack. The surprise of lemon curd in the center of each muffin adds a burst of citrusy flavor that’s sure to brighten your day.
What is Mary Berry Lemon Curd Muffins Recipe?
Mary Berry’s Lemon Curd Muffins are deliciously soft and moist muffins filled with tangy lemon curd. The batter is lightly flavored with lemon zest, complementing the lemon curd center perfectly. These muffins are easy to make and are ideal for anyone who loves the fresh, zesty flavor of lemons.
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Why You Should Try This Recipe
- Burst of Flavor: The lemon curd filling provides a delightful burst of citrus flavor in every bite.
- Soft and Moist: These muffins are tender and moist, making them a perfect treat at any time of the day.
- Simple Ingredients: The recipe uses basic ingredients that you likely already have in your kitchen.
- Versatile: These muffins are great for breakfast, brunch, or as a dessert.
- Mary Berry’s Classic Touch: Known for her reliable and delicious recipes, Mary Berry’s lemon curd muffins are sure to become a favorite.
Ingredients Needed to Make Mary Berry Lemon Curd Muffins
For the Muffins:
- 225g self-raising flour
- 150g caster sugar
- 1 tsp baking powder
- 100g unsalted butter, melted
- 2 large eggs
- 150ml milk
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Filling:
- 150g lemon curd (store-bought or homemade)
For the Topping:
- 2 tbsp caster sugar
- Zest of 1 lemon
Equipment
- Mixing bowls
- Muffin tin
- Muffin cases
- Whisk
- Spoon
- Cooling rack
Instructions to Make Mary Berry Lemon Curd Muffins
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F. Line a 12-hole muffin tin with paper cases.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, caster sugar, and baking powder. Stir in the lemon zest.
- Combine the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold the mixture together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fill the Muffin Cases: Spoon half of the muffin batter into the prepared muffin cases, filling each about halfway. Add a teaspoon of lemon curd to the center of each muffin, then cover with the remaining batter. The cases should be about two-thirds full.
- Bake the Muffins: Bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean (avoid the lemon curd when testing).
- Prepare the Topping: While the muffins are baking, mix the caster sugar with the lemon zest for the topping.
- Top the Muffins: Once the muffins are baked, remove them from the oven and allow them to cool slightly in the tin. While they are still warm, sprinkle the lemon sugar mixture over the tops.
- Cool Completely: Transfer the muffins to a cooling rack to cool completely before serving.
What Goes Well With Mary Berry Lemon Curd Muffins?
- Tea or Coffee: These muffins are perfect with a hot cup of tea or coffee.
- Fresh Berries: Serve with a side of fresh raspberries or blueberries for added flavor.
- Whipped Cream: A dollop of whipped cream adds a touch of indulgence.
- Lemon Curd: Serve with extra lemon curd on the side for those who want an extra burst of lemon flavor.
Expert Tips for Making the Best Mary Berry Lemon Curd Muffins
- Don’t Overmix the Batter: Overmixing can lead to dense muffins, so mix until the ingredients are just combined.
- Use Fresh Lemon Zest: Fresh lemon zest gives the best flavor, so don’t skip this step.
- Fill with Lemon Curd: Make sure to place the lemon curd in the center of the muffin batter to ensure it doesn’t leak out during baking.
- Test for Doneness: Insert a skewer into the muffin (avoiding the curd) to check if it’s done. It should come out clean when the muffins are ready.
- Cool on a Rack: Let the muffins cool on a rack to prevent them from becoming soggy at the bottom.
Easy Variations of Mary Berry Lemon Curd Muffins Recipe
- Blueberry Lemon Muffins: Add fresh blueberries to the batter for a fruity twist.
- Lime Curd Muffins: Substitute lemon curd with lime curd for a tangy lime flavor.
- Coconut Lemon Muffins: Add desiccated coconut to the batter for a tropical touch.
- Gluten-Free Muffins: Use a gluten-free flour blend to make these muffins gluten-free.
- Lemon Poppy Seed Muffins: Stir in a tablespoon of poppy seeds for a classic lemon poppy seed muffin.
Best Practices to Store Mary Berry Lemon Curd Muffins
- Store in an Airtight Container: Keep the muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer Storage: If you need to store them longer, refrigerate the muffins, but bring them to room temperature before serving.
- Freeze for Future Use: Wrap the muffins individually in cling film and freeze for up to 3 months. Thaw overnight in the refrigerator.
Best Practices to Serve Mary Berry Lemon Curd Muffins
- Serve Warm: These muffins are best served warm, straight from the oven.
- Pair with a Hot Beverage: Enjoy with a cup of tea or coffee for a perfect treat.
- Add a Lemon Drizzle: Drizzle with a simple lemon glaze made from icing sugar and lemon juice for extra sweetness.
How Can I Make Mary Berry Lemon Curd Muffins Healthier?
- Reduce Sugar: Lower the sugar content by 20% for a less sweet muffin.
- Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
- Add Greek Yogurt: Replace some of the butter with Greek yogurt to reduce fat and add protein.
- Use Low-Fat Milk: Opt for low-fat milk instead of whole milk to cut down on calories.
- Add Fresh Fruit: Incorporate fresh berries into the batter for added nutrients and natural sweetness.
Nutrition Value (per serving):
- Calories: 220
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g
- Sugar: 14g
FAQs
How do you keep lemon curd from sinking in muffins?
To prevent lemon curd from sinking into muffins, fill the muffin cases halfway with batter, add a teaspoon of lemon curd in the center, and then cover with more batter. This layering technique helps keep the curd in the center of the muffin, preventing it from sinking to the bottom during baking.
Can you use store-bought lemon curd for muffins?
Yes, store-bought lemon curd can be used in muffins if you’re short on time. It provides the same tangy flavor and creamy texture as homemade lemon curd, making it a convenient option for this recipe.
How long do lemon curd muffins last?
Lemon curd muffins can last up to 3 days when stored in an airtight container at room temperature. For longer storage, they can be refrigerated for up to a week or frozen for up to 3 months. Be sure to bring refrigerated or frozen muffins to room temperature before serving.
Can I freeze lemon curd muffins?
Yes, lemon curd muffins can be frozen. Wrap each muffin individually in cling film and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw the muffins overnight in the refrigerator or at room temperature before serving for the best texture.
Final Words
Mary Berry’s Lemon Curd Muffins are a delightful and easy-to-make treat that combines the best of lemony flavor with a soft, tender muffin. Perfect for any time of day, these muffins are sure to impress with their surprise lemon curd center and refreshing taste.
More By British Baking Recipes
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Mary Berry Lemon Curd Muffins Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Curd Muffins are deliciously soft and moist muffins filled with tangy lemon curd. The batter is lightly flavored with lemon zest, complementing the lemon curd center perfectly. These muffins are easy to make and are ideal for anyone who loves the fresh, zesty flavor of lemons.
Ingredients
For the Muffins:
- 225g self-raising flour
- 150g caster sugar
- 1 tsp baking powder
- 100g unsalted butter, melted
- 2 large eggs
- 150ml milk
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Filling:
- 150g lemon curd (store-bought or homemade)
For the Topping:
- 2 tbsp caster sugar
- Zest of 1 lemon
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F. Line a 12-hole muffin tin with paper cases.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, caster sugar, and baking powder. Stir in the lemon zest.
- Combine the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold the mixture together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fill the Muffin Cases: Spoon half of the muffin batter into the prepared muffin cases, filling each about halfway. Add a teaspoon of lemon curd to the center of each muffin, then cover with the remaining batter. The cases should be about two-thirds full.
- Bake the Muffins: Bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean (avoid the lemon curd when testing).
- Prepare the Topping: While the muffins are baking, mix the caster sugar with the lemon zest for the topping.
- Top the Muffins: Once the muffins are baked, remove them from the oven and allow them to cool slightly in the tin. While they are still warm, sprinkle the lemon sugar mixture over the tops.
- Cool Completely: Transfer the muffins to a cooling rack to cool completely before serving.
