Gluten-Free Lemon Curd Muffins with Foolproof Filling

Gluten-Free Lemon Curd Muffins with Foolproof Filling

These lemon curd muffins are a lemon lover’s dream. Bright, fluffy muffins are filled with a creamy lemon curd center that stays thick and luscious. Each bite is a balance of sweet and tart, soft crumb and silky curd—a treat that’s made for spring mornings, weekend brunch, or any day that needs a little sunshine.

Ingredients

  • butter

    softened

    6 tbsp
  • sugar
    ½ c
  • eggs
    2 large
  • lemon juice
    ½ c
  • lemon zest
    2 tsp
  • gluten free all-purpose flour

    with xanthan gum

    2 ¼ c
  • baking powder
    1 tsp
  • baking soda
    ½ tsp
  • sea salt
    ½ tsp
  • zest of lemons
    2
  • sugar

    plus more for sprinkling

    1 c
  • melted butter

    can use coconut oil or a neutral flavored oil like avocado oil

    ½ c
  • eggs

    at room temperature

    2
  • plain yogurt

    or milk

    ½ c
  • lemon juice
    ¼ c
  • vanilla extract
    1 tsp

Directions

Lemon curd

  1. 1

    In a large bowl, cream together butter and sugar.

  2. 2

    Add egg, and beat until fluffy. Add in lemon juice and zest and beat on low until fully combined.

  3. 3

    Transfer the mixture to a small saucepan and heat over medium low heat. Stir constantly for 5-6 minutes so the egg doesn't curdle, until the texture is thick like gravy.

  4. 4

    Transfer to a bowl, and place a plastic wrap on top so it touches the curd. This will prevent the top from drying out. Store in the refrigerator so it thickens more while you make the muffins.

Lemon curd muffins

  1. 1

    Preheat the oven to 400 degrees F and line a 12-cup muffin tin with parchment muffin liners. In a bowl combine flour, baking powder, baking soda, and sea salt, and stir together.

  2. 2

    In another large bowl, rub together sugar and lemon zest with your fingers.

  3. 3

    Whisk in butter, eggs, yogurt, lemon juice, and vanilla extract.

  4. 4

    Add dry ingredients to wet ingredients and stir until just combined.

  5. 5

    Divide the batter into the prepared muffin tin. Sprinkle the top with more sugar, then bake for 16-18 min until a toothpick inserted in the center comes out clean.

  6. 6

    Cool for 10 minutes then transfer to a cooling rack.

  7. 7

    Once fully cooled, use a paring knife or a 1/2 tsp spoon to scoop out a hole in the center about 3/4 of the way down the muffin and remove the little piece.

  8. 8

    Use a spoon or fill a piping bag with a large circular tip to fill each muffin hole with lemon curd - about 1 tbsp per muffin. Enjoy!

Gluten-Free Lemon Curd Muffins with Foolproof Filling

Gluten-Free Lemon Curd Muffins with Foolproof Filling

313 cal

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About this Recipe

Brighten your day with a batch of these incredible Gluten-Free Lemon Curd Muffins, featuring a truly foolproof filling. If you dream of a perfect balance of sweet and tart in a soft, fluffy package, this recipe is your springtime (or any-time) delight.

What sets these lemon curd muffins apart is their creamy, luscious lemon curd center, designed to stay thick and delightful in every bite. The specific blend of gluten-free flour ensures a tender crumb, making these muffins a lemon lover's dream without compromise.

Prepare yourself for a truly satisfying treat that marries texture and flavor beautifully. Each bite delivers a burst of bright, tangy lemon flavor from both the muffin and its creamy center, perfectly complemented by the soft, airy texture of the gluten-free muffin. The foolproof filling ensures a velvety smooth, tart-sweet experience that won't run, creating a beautiful contrast with the tender, fluffy muffin crumb. These delightful muffins are substantial enough for a special breakfast or brunch, yet feel light enough to enjoy any time you crave a little sunshine and a sweet escape.

While these Gluten-Free Lemon Curd Muffins are perfect as is, you can easily adapt them to your preferences or pantry. For the melted butter in the muffin batter, you have options: feel free to use coconut oil or a neutral-flavored oil like avocado oil for a slightly different richness and a potentially dairy-free approach to the muffin itself (if you also use milk instead of yogurt). If you don't have plain yogurt, milk works just as well to keep the muffins wonderfully moist and tender. For an extra citrusy flair and a beautiful glistening top, sprinkle a little more sugar and fresh lemon zest on top before baking.

These lemon curd muffins are ideal for a leisurely weekend breakfast, a vibrant brunch spread, or simply to enjoy with your morning coffee or tea. Their bright flavors make them especially perfect for spring gatherings or adding a touch of cheer to any day.

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