This sunny Mary Berry Lemon Curd Muffins Recipe conceals a molten, tangy core of lemon curd inside a fluffy, citrus-scented sponge. Baked until golden and dusted with sugar, breaking one open reveals a gooey, bright yellow surprise that transforms a simple morning bake into a luxurious treat.
Mary Berry Lemon Curd Muffins Ingredients
The Citrus Batter:
- 250g (9 oz) Self-Raising Flour: The foundation for a high-rising muffin.
- 1 tsp Baking Powder: Ensures the batter lifts enough to enclose the filling.
- 100g (3 ½ oz) Caster Sugar: A fine sugar for a tender crumb.
- Zest of 1 Lemon: Finely grated. This infuses the sponge with aromatic oils.
The Wet Ingredients:
- 2 Large Eggs: Beaten.
- 150ml (5 fl oz) Milk: Provides moisture.
- 100g (3 ½ oz) Butter: Melted and cooled slightly.
- 1 tsp Vanilla Extract: Rounds out the sharp lemon flavor.
The Surprise Filling:
- 12 tsp Lemon Curd: A high-quality jarred curd or homemade works best. It creates the “lava” center.
- Icing Sugar: For dusting the finished muffins.
How To Make Mary Berry Lemon Curd Muffins
- Prep the Oven: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole deep muffin tin with paper cases.
- Combine Dry Ingredients: Sift the self-raising flour and baking powder into a large mixing bowl. Add the caster sugar and the finely grated lemon zest. Stir well to ensure the zest doesn’t clump together.
- Mix Wet Ingredients: In a jug, whisk together the milk, beaten eggs, melted butter, and vanilla extract.
- Make the Batter: Pour the wet ingredients into the dry bowl. Stir gently with a metal spoon. Texture Note: Mix only until the flour is just combined. The batter should look thick and lumpy. If it is smooth, the muffins will be heavy.
- The Layering Technique: Spoon about one tablespoon of batter into the bottom of each paper case. Use the back of a teaspoon to make a small dip in the center.
- Add the Curd: Place a teaspoon of lemon curd into the dip of each batter base. Try to keep it in the center so it doesn’t leak out the sides during baking.
- Cover: Top with the remaining batter, ensuring the curd is completely enclosed. The cases should be about 3/4 full.
- Bake: Bake for 20–25 minutes until the muffins are risen, golden brown, and firm to the touch.
- Cool and Dust: Leave the muffins in the tin for 5 minutes to stabilize the molten filling. Transfer to a wire rack. Once cool, dust generously with sifted icing sugar.
Recipe Tips
- Encapsulating the Curd: The most important step is ensuring the curd is fully covered by the top layer of batter. If the curd touches the paper case, it will caramelize and stick, making the muffin hard to unwrap.
- Curd Consistency: Use a thick lemon curd. If it is too runny, you can chill the jar in the fridge for an hour before baking, or even freeze 12 teaspoon-sized blobs on a plate for easier handling.
- Zest Extraction: When zesting, stop as soon as you see the white pith. The pith is bitter and will ruin the delicate sweetness of the sponge.
- Cooling Warning: Be careful when eating these warm. The lemon curd center gets extremely hot—hotter than the cake—so let them rest for at least 10 minutes to avoid burning your tongue.
What To Serve With Lemon Curd Muffins
- Tea: A classic English Breakfast tea balances the sweetness.
- Fresh Raspberries: Serve on the side for a “peach melba” flavor profile.
- Greek Yogurt: A dollop on the plate adds a creamy, tart contrast.
- Prosecco: Excellent for a boozy brunch.
How To Store Lemon Curd Muffins
- Room Temperature: Store in an airtight container for up to 3 days. The moisture from the curd helps keep the sponge soft.
- Reheat: These are best served slightly warm. Microwave for 10 seconds to make the center gooey again.
- Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temperature.
Mary Berry Lemon Curd Muffins Nutrition Facts
- Calories: 280 kcal
- Fat: 11g
- Carbohydrates: 40g
- Sugar: 22g
- Protein: 5g
Nutrition information is estimated per muffin.
FAQs
Can I use lime curd?
Yes! Lime curd or passion fruit curd makes a fantastic tropical variation. Just swap the lemon zest in the batter for lime zest.
Why did my curd sink to the bottom?
If the batter is too thin or overmixed, it won’t support the weight of the curd. Ensure you use the self-raising flour correctly and keep the batter lumpy.
Can I put a crumble topping on this?
You can, but it might make the muffin quite heavy since it already has a dense filling. A simple sugar dusting is usually enough.
Try More Recipes:
- Mary Berry Banana Muffins Recipe
- Mary Berry Chocolate Chip Muffins Recipe
- Mary Berry Chocolate Muffins Recipe
Mary Berry Lemon Curd Muffins Recipe
Description
Zesty lemon sponges with a hidden molten lemon curd center, baked to golden perfection.
Ingredients
Instructions
- Mix flour, baking powder, sugar, and zest.
- Whisk milk, eggs, vanilla, and butter.
- Combine gently (batter should be lumpy).
- Spoon half batter into cases.
- Add 1 tsp curd to centers.
- Cover with remaining batter.
- Bake at 200°C for 20-25 mins.
- Dust with icing sugar.
Notes
- Ensure curd is centered to prevent leaking.
- Thick curd works best; chill if necessary.
- Allow to cool slightly as filling retains heat.
- Don’t overfill cases; allow room for rise.
Mary Berry Lemon Curd Muffins Recipe
