Lemon Curd Marbled Muffins
Brighten up your breakfast or tea time with these irresistible Lemon Curd Marbled Muffins—a delightful combination of tangy lemon and buttery sweetness. These soft, moist muffins are infused with fresh lemon juice, lemon zest, and swirls of luscious lemon curd, creating a stunning marbled effect that’s as pleasing to the eye as it is to the palate. Made with simple pantry staples like all-purpose flour, sour cream, and melted butter, this recipe comes together in just 35 minutes, providing a zesty treat that’s perfect for any occasion. Whether enjoyed fresh from the oven or as a grab-and-go snack, these lemon curd muffins strike the perfect balance between sweet and tart, making them a citrus lover’s dream.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.5 cups Whole milk
- 0.25 cups Sour cream
- 2 large Eggs
- 2 tablespoons Fresh lemon juice
- 1 teaspoons Lemon zest
- 0.5 cups Lemon curd
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the melted butter, whole milk, sour cream, eggs, fresh lemon juice, and lemon zest until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently until no large streaks of flour remain. Avoid overmixing; a few lumps are fine.
Spoon about 2 tablespoons of batter into each muffin cup. Add 1 teaspoon of lemon curd onto the center of the batter in each cup, then top with another 1 tablespoon of batter.
Use a toothpick or skewer to gently swirl the lemon curd into the muffin batter to create a marbled effect.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean (avoiding the lemon curd streaks).
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 381.5 g | 139% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 238.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 395 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 658 mg | 14% | |
*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.
