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Mary Berry Lemon Curd Muffins Recipe

Mary Berry Lemon Curd Muffins Recipe

  • Author: Ekani Ella
  • 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

Scale

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

  1. Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F. Line a 12-hole muffin tin with paper cases.
  2. 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.
  3. Combine the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
  4. 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.
  5. 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.
  6. 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).
  7. Prepare the Topping: While the muffins are baking, mix the caster sugar with the lemon zest for the topping.
  8. 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.
  9. Cool Completely: Transfer the muffins to a cooling rack to cool completely before serving.

Did you make this recipe?

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lemon-curd-muffins/