Vanilla Lemon Curd Muffins Recipe

by Tonya Staab
Published: Updated:

These delicious vanilla lemon curd muffins are the perfect addition to weekend brunch, book club, or afternoon tea with the girls.

When I lived in Australia, I worked in a corporate office. It was a short tram ride away from the city and only a 10-minute drive from my apartment.

A girlfriend and I went to work together every day. Some mornings we would lace up our walking shoes and drag our weary bodies the 2 miles to the office, which felt like 100 miles early in the morning. Some afternoons we may have occasionally ended our day with a walk through the local drive-thru bottle shop for a ‘traveler’ on our way home. I will not confirm or deny that this happened. We often wouldn’t have time to make coffee before leaving for work so would swing by a small cafe next to our office for breakfast. Some mornings when we were feeling hungover under the weather, we would grab a bacon and egg sandwich. Other mornings I would get a lemon curd muffin. These were the best muffins I’d ever had. I miss that little cafe so much.

So, I set about trying to recreate them. These are not exactly the same, but they are pretty close. 

vanilla lemon curd muffins on a white cake stand

Vanilla Lemon Curd Muffins

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )


  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 egg (beaten)
  • 2 tsp baking powder
  • 1 cup reduced-fat milk
  • 1/4 cup melted butter
  • 1 tbs pure vanilla extract
  • pinch salt
  • confectioner's sugar
  • lemon curd


  1. Preheat the oven to 375F.
  2. Line a muffin pan with baking cups.
  3. In a large bowl whisk together the sugar and egg.
  4. In a separate bowl combine the flour, baking powder, and salt with a whisk.
  5. Add the dry ingredients to the egg mixture and mix well.
  6. Stir in the milk, vanilla, and melted butter.
  7. Spoon into muffin pans and bake for 20 minutes.
  8. Once the muffins are cooled a little use a cupcake corer (or melon scoop) to remove a section from the top of the muffin.
  9. Carefully spoon in a little lemon curd and sift confectioner's sugar over the top.
a cupcake corer being used to put filling in muffins
vanilla muffins with lemon curd filling on a white cake stand

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dina May 31, 2014 - 5:04 pm

i haven’t had lemon curd in a while. it’s so good. they look great!

Melissa July 13, 2016 - 8:18 am

These sound incredible!!!


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