Lemon Curd and Cream Cheese Muffins
Bright, zesty, and irresistibly creamy, these Lemon Curd and Cream Cheese Muffins are the perfect treat for any time of day. Featuring a moist and tender muffin base infused with fresh lemon zest, each bite is a delightful surprise with a luscious swirl of tangy lemon curd and velvety cream cheese filling at the center. The combination of citrusy freshness and rich creaminess makes these muffins a standout choice for breakfast, brunch, or a sweet afternoon snack. Easy to make in just 40 minutes, this recipe is a crowd-pleaser that’s both elegant and comforting. Serve them slightly warm or at room temperature for a bakery-worthy experience at home. Perfect for lemon lovers, these muffins are bursting with bright flavors and creamy indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Whole milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh lemon zest
- 0.5 cup Lemon curd
- 4 ounces Cream cheese, softened
- 0.25 cup Powdered sugar
- 1 Egg yolk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, milk, eggs, vanilla extract, and lemon zest. Whisk the wet ingredients until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix as this can make the muffins dense.
In a small bowl, mix together the softened cream cheese, powdered sugar, and egg yolk until smooth and creamy.
Spoon a tablespoon of the muffin batter into each prepared muffin cup. Add a teaspoon of lemon curd and a teaspoon of the cream cheese mixture to the center of the batter.
Top each muffin cup with another tablespoon of batter, ensuring the lemon curd and cream cheese are covered.
Bake the muffins in the preheated oven for 18–20 minutes or until the tops are golden and a toothpick inserted into the edges of the muffin (not the center filling) comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Lemon Curd and Cream Cheese Muffins slightly warm or at room temperature with a cup of tea or coffee!
Nutrition Facts
Calories |
3609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1418 mg | 473% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 467.1 g | 170% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 271.2 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 534 mg | 41% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
