These lemon curd muffins are perfect for breakfast or as a sweet treat. Topped with a tangy lemon syrup, they are sure to be a hit with the whole family. Try out this easy and delicious recipe today!

Spring is here my thoughts always to turn to zesty lemony dishes and treats. These delicious lemon muffins are shot through with intense lemon flavor, thanks to the lemon zest and lemon curd in the batter. Top with a simple glaze or make pretty candied lemon slices to top your muffins with.

This lemon muffin recipe is based on my lemon curd cake, so these muffins are bit more on the cakey side – dense and moist with a soft crumb.

A small cake stand holds four golden lemon curd muffins, each topped with a thin slice of lemon, with a glass jar of syrup and a striped napkin nearby on a light surface.

Lemon Muffin Ingredients

The candied lemon slices are optional but you will be using both the slices and the cooking syrup in the muffins so they are well worth making!

Lemon zest – fresh lemon zest is mixed in with the sugar to create an intense lemon aroma and flavor.
Sugar – superfine sugar (also known as caster sugar) is best for baking as it dissolves more easily. You can use granulated sugar if preferred.
Unsalted butter or margarine – make sure the butter is at room temperature as we are mixing all the ingredients together.
Large eggs at room temperature – using cold eggs can cause the batter to curdle.
Lemon curd – since curd is made with lemon juice, sugar, eggs and butter, it works great in the batter, making these tangy muffins intensely lemony!
Self-rising flour (a.k.a self-raising flour) – this enriched flour contains baking powder and a little salt. If you can’t get hold of SF flour you can use all purpose flour with added baking powder.
The candied lemon slices use granulated sugar, water and lemons. If you can get hold of Meyer lemons these are preferable as they are naturally sweeter.

Six bowls containing labeled baking ingredients on a countertop: self-rising flour, softened butter, lemon curd, lemon zest, large eggs, and sugar.

How to Make Lemon Curd Muffins

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the Candied Lemon Slices

Give your lemons a good scrub and cut into thin slices, removing any pips. Combine the water and sugar in a pot. Bring to a simmer and stir until the sugar dissolves. Add the lemon slices and simmer over low heat for 30-40 minutes or until the lemon slices are translucent.
Remove the lemon slices from the syrup and place on a baking liner to cool down and firm up. Reserve the lemon syrup to use on the muffins, brush on cakes or use in drinks.

Make the Lemon Curd Muffins

Place the sugar in a mixing bowl, add the lemon zest and use your fingertips to rub together so that the fragrant citrus oil from the zest is released.
Add the eggs and softened butter and beat together using a hand mixer (or your stand mixer), using a spatula to scrape the bottom and sides of the bowl.
Add the lemon curd and a spoonful of the flour and beat once again until thoroughly combined. Now add the remaining flour and once again beat together until the batter is smooth.

Four-step collage showing hands adding sugar, mixing with a hand mixer, blending batter, and pouring caramel into a blue mixing bowl for baking, with cupcake liners and small bowls nearby on the table.

Use a medium cookie scoop to divide the batter evenly between 10-12 large muffin cases. Bake in an air fryer at 325°F (160°C) for 26-28 minutes or until a toothpick or tester comes out clean with no wet batter. To bake in the oven, preheat to 350°C (180°C) and bake for 25 minutes or until the muffins are well risen, golden and a tester comes out clean.
Drizzle the warm muffins with the lemon syrup and decorate them with the candied lemon slices. Store in a covered container at room temperature for 2-3 days.

Left: Unbaked lemon muffin batter in striped paper cups in a muffin tray. Right: Baked lemon curd muffins topped with a candied lemon slice and syrup on a striped plate, with metal tongs placing the lemon.

Recipe Notes and Tips

Storing and freezing lemon muffins: store in a covered container at room temperature for 2-3 days. You can also freeze the muffins (without the glaze or any decorations) for up to three months. Cool first, use plastic wrap and foil to wrap them and label with the date. Thaw in the refrigerator before serving.
Use softened butter – the butter should be soft enough for your finger to leave an imprint if prodded. Remaining ingredients, namely the eggs, also need to be room temperature.
Make sure the self-rising flour is fresh. If you can’t get hold of it, sift 2 cups of all-purpose flour (plain flour) with 4 teaspoons baking powder and a pinch of salt and use in the recipe).