Lemon Muffins Recipe

This easy, one bowl recipe makes the most deliciously fluffy zesty lemon muffins with a surprise lemon curd centre. A simple and moreish treat perfect for weekend baking!

The perfect combination of sweet and tangy in muffin form! These muffins are so easy to make, just throw all your ingredients into one bowl, mix up your batter and bake. Once they're ready, add the delicious lemon curd centre and they're ready to eat! Muffins make the yummiest sweet snack and are great for quick home baking when you don't have loads of time for fussy recipes.

This recipe makes six large muffins. They are best eaten within four days while they are freshest. Store in an airtight container in a cool and dry place or freeze for longer. You can add an easy lemon water icing drizzle to the top of your muffins if you'd like or leave them simply dusted with icing sugar.

Makes 6 large muffins

Ingredients;

220g plain flour

100g caster or granulated sugar

12g baking powder

3g baking soda

130g sunflower oil

100g soya milk

110g vegan yoghurt or substitute for more soya milk

Zest and juice of 1 large lemon or 2 small lemons

9-10 tsp vegan lemon curd - find the link to my recipe below

You will also need; a mixing bowl, whisk, spoon or ice cream scoop, muffin tray, 6 muffin cases, piping bag or sandwich bag with the corner cut off, small round nozzle or thin knife

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How to make your muffins;

1. Pre heat the oven to 180°c and line your muffin tin with six muffin cases

2. Add all the dry ingredients into the bowl, flour, sugar, baking powder, baking soda, and lemon zest, and give them a quick whisk together

3. Add the wet ingredients, oil, soya milk, yoghurt and lemon juice, and whisk again until there are no large lumps. Just whisk until everything is combined and be careful not to overmix

4. Use a spoon or ice cream scoop to evenly add the batter to the muffin cases

5. Bake for around 10 minutes at 180c and then turn the oven down and bake for another 10-12 minutes at 160c until the muffins are turning lightly golden and a cocktail stick comes out clean

6. Set the muffins aside to cool

7. Once they are cooled, add your lemon curd filling

8. Add the lemon curd to a piping bag. If you are using a piping nozzle, pierce the nozzle through the top of the muffin and gently squeeze the piping bag to fill the centre with lemon curd

9. If you do not have a piping nozzle, add the lemon curd directly to the piping bag then make a small slit in the top of the muffin using a thin knife. Push the piping bag into the slit and squeeze the bag to fill the centre with lemon curd

10. Once you see the curd bubbling back up through the hole in the top, remove the nozzle and add a little extra blob on top. Be careful not to over fill the muffin as the sponge may split. You are aiming for a tsp sized amount in the centre of each muffin

11. Repeat your chosen method to fill all the muffins with lemon curd and add a blob on top

12. Now your muffins are ready to eat!

Tips & Tricks!

• Here is the link to my lemon curd recipe; The Easiest Vegan Lemon Curd Recipe

• My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE 

• These are my mixing bowls - https://amzn.to/489iB6s

• I used Nush natural almond yoghurt but any plant based thick, protein or Greek style yoghurt should work

• I like to use these tall tulip style muffin cases; https://amzn.to/461W0Hf