Jamie Oliver Lemon Curd Muffins

These Jamie Oliver Lemon Curd Muffins are everything you want in a citrusy treat—light, fluffy, and filled with a tangy lemon curd that oozes sweet sunshine in every bite. I whipped up a batch on a lazy Sunday afternoon, and they disappeared before I even finished brewing the tea! That soft crumb paired with the surprise lemon center? Absolute magic. (inspired by Jamie Oliver)

Ingredients Needed

For the Muffin Batter:

• 1 stick unsalted butter, melted and cooled
• ½ cup white sugar
• 1 tablespoon lemon zest
• ¾ cup yogurt, room temperature
• 1 large egg, room temperature
• ¼ teaspoon kosher salt
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda

For the Filling:

• ½ cup lemon curd, homemade or store-bought

How To Make Jamie Oliver Lemon Curd Muffins

Preheat and Prep:

Start by preheating your oven to 375°F (190°C). Line a muffin pan with 9 paper cups—this recipe makes about nine generously filled muffins.

Infuse the Sugar:

In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers or stir until the sugar turns pale yellow. This step really wakes up the lemon flavor.

Mix the Wet Ingredients:

Add the melted butter, yogurt, and egg to the sugar mixture. Whisk everything together until smooth. The yogurt adds a subtle tang and keeps the muffins incredibly moist.

Add the Dry Ingredients:

Stir in the salt, baking powder, baking soda, and flour. Use a rubber spatula and mix just until you can’t see any dry flour. Don’t overdo it—this is key for keeping the muffins tender.

Fill and Bake:

Spoon the batter evenly into your muffin cups, filling each nearly to the top. Pop the tray in the oven and bake for 22 to 25 minutes, or until a toothpick inserted into the edge (not the center curd!) comes out clean.

Cool and Fill:

Let the muffins cool in the pan for 15 minutes before transferring them to a wire rack. Once cool, make a small hole in the center of each muffin with a knife or the end of a spoon handle. Fill a piping bag or squeeze bottle with lemon curd and inject a generous amount into each muffin.

Serve:

Dust with a little powdered sugar or top with whipped cream if you’re feeling fancy. They’re lovely on their own, too!

Why I Love This Recipe

I made these on a whim when I had extra lemon curd in the fridge, and wow—they are now in my regular baking rotation. My family devoured them in one sitting. The lemon curd center is such a clever twist and gives that gooey, sweet-tart pop you don’t expect. Plus, they’re a breeze to whip up!

Recipe Tips

• Use Fresh Lemons: Always use fresh zest for the best citrusy aroma and taste.
• Don’t Overmix: Mix only until combined—this keeps your muffins airy and light.
• Even Scooping: Use an ice cream scoop for uniform muffin sizes.
• Cooling Matters: Let them cool properly before filling to avoid soggy bottoms.
• Homemade Curd Bonus: If you’ve got time, homemade lemon curd makes them extra special.

How To Store This Jamie Oliver Lemon Curd Muffins

At Room Temperature:

Keep in an airtight container for up to 2 days in a cool, dry place. Perfect for quick snacking!

In the Fridge:

Store in a sealed container for up to a week. Let them come to room temp before eating for best flavor.

In the Freezer:

Wrap each muffin individually and freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.

Reheating:

Microwave for 10–15 seconds for a warm treat. Or reheat in a 350°F (175°C) oven for 5–10 minutes if you prefer crisp edges.

Nutrition Facts (per serving)

• Calories: 279
• Carbs: 14g
• Protein: 1.1g
• Fat: 2.9g
• Sugar: 9.5g
• Fibre: 2.9g
• Sodium: 84mg

Let’s Answer a Few Questions!

Can I make these muffins ahead of time?
Totally! You can bake them a day or two in advance and fill them with curd just before serving for the freshest taste.

What can I use instead of yogurt?
Sour cream or buttermilk both work well and keep that moist texture.

Can I make them gluten-free?
Yes—use a 1:1 gluten-free flour blend. The texture might change slightly, but the flavor stays fantastic.

Is it okay to skip the lemon curd?
You can, but you’ll miss out on that surprise center. Consider adding a lemon glaze instead!

How do I know if the curd has filled the muffin properly?
You’ll feel a little resistance when the muffin fills up. Or gently squeeze the muffin—you’ll feel the curd squish if it’s full!

Try More Recipes:

• Jamie Oliver Chocolate Chip Muffins
• Jamie Oliver Banana Muffin Recipe
• Jamie Oliver Toffee Apple Pie Recipe