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    Home » In the kitchen » Baking » Raspberry & Lemon Curd Muffins

    Raspberry & Lemon Curd Muffins

    Published: Jun 25, 2015 · Modified: Jul 7, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Raspberry Muffins with a surprise Lemon Curd centre They're sweet, tangy, colourful and delicious - everything a muffin should be!

    Raspberry & Lemon Curd Muffins (8)

    Guys. These muffins are EPIC. Amazing. Out of control. Tangy. Sweet. PINK & YELLOW!!! The end, here is the recipe.

     

    Just kidding! But seriously, you need to make these muffins.

    Raspberry & Lemon Curd Muffins (6)

    Last weekend I had an abundance of lemon curd so I made a batch of blueberry muffins and put a spoonful in the middle. They were so good that they were all gone in a few days and Josh even requested that I make them again straight away. For Josh, who enjoys my baking but never really raves about it (not much of a sweet tooth) that means they were a total hit.

    The only problem was that I had used up the last of the blueberries in the first batch. The muffins were good, but not good enough to justify a 2 hour round trip to the supermarket for more frozen berries. Country life huh!

    Then I made a discovery. I had frozen raspberries in the freezer. So I though I would substitute them for the blueberries. Best. Decision. EVER! Well, second after telling Josh I'd marry him. Although I'm pretty sure he might now rate it as first equal after eating 3 of these muffins in one sitting.

    Raspberry & Lemon Curd Muffins (3)

    Let's talk about the recipe. 4 teaspoons may seem like a lot of baking powder but it is the perfect amount to get those round tops without leaving a weird taste. I also like using oil in these muffins rather than butter as they keep the muffins nice and (I'm sorry, I hate this word too) moist and because of the flavours of the raspberries and lemon curd you don't miss the butter taste. Finally, I love using a combination of milk and yoghurt in muffins, but if you only have one or the other, that would probably be fine, just make sure there is ¾ cup of liquid total.

    It is also hugely important to remember to not overmix the muffin batter. Fold it very gently until the wet and dry ingredients are only just incorporated. A few floury lumps are fine, because if you overmix the batter, you run the risk of your muffins being like rock cakes. Ok, slight exaggeration but please don't do it! To get the lemon curd in the middle, fill the muffin tins halfway, spoon the lemon curd on top and then fill the rest of the muffin tin with batter, making sure to cover up the lemon curd.

    Raspberry & Lemon Curd Muffins (2)

    The tanginess of the raspberries is like a surprise in every bite and the spoonful of lemon curd in the middle takes these muffins to the next level.

    They're the perfect way to inject a little summer into these cold winter days!

    Raspberry & Lemon Curd Muffins (7)

    Raspberry & Lemon Curd Muffins

    Tangy raspberry muffins with a lemon curd centre - a quick & easy muffin recipe that's perfect for beginner bakers!
    5 from 8 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 12 muffins
    Author: Laura

    Ingredients

    • 2 cups (280 grams) flour
    • 4 teaspoon baking powder
    • ¾ cup sugar
    • 1 large egg
    • ½ cup milk
    • ¼ cup plain yoghurt (I used Greek)
    • ⅓ cup oil
    • 1 cup raspberries (frozen or fresh)
    • ½ cup lemon curd (bought or homemade)

    Instructions

    • Preheat the oven to 180°C/350°F and grease a 12 count muffin tin or line with paper cases.
    • Add dry ingredients to a medium sized mixing bowl and whisk together until combined.
    • In a small bowl whisk together egg, milk, yoghurt & oil.
    • Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Add raspberries and fold in gently. DON’T overmix the batter – a few small lumps are fine.
    • Fill the muffin tins halfway with batter, add a teaspoon of lemon curd to each muffin and then using the rest of the batter, fill up the muffins tins covering the lemon curd.
    • Bake for 15-17 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean.
    • Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
    • Store in an airtight container for 5 days or freeze.
    Nutrition Facts
    Raspberry & Lemon Curd Muffins
    Amount per Serving
    Calories
    232
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    6
    %
    Cholesterol
     
    15
    mg
    5
    %
    Sodium
     
    42
    mg
    2
    %
    Potassium
     
    232
    mg
    7
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    40
    IU
    1
    %
    Vitamin C
     
    2.6
    mg
    3
    %
    Calcium
     
    98
    mg
    10
    %
    Iron
     
    1.2
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
    « Homemade Breadcrumbs
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    Reader Interactions

    Comments

    1. FIona says

      October 14, 2023 at 9:43 am

      5 stars
      Delicious. I mushed up stewed apricots to use instead of instead of lemon curd. Not as tart but tasty substitute.

      Reply
    2. K says

      July 23, 2023 at 12:45 am

      5 stars
      Delicious…made with some passion fruit curd…partner said they were better than chocolate. Added a little more milk to loosen the batter…used very thick Greek yoghurt

      Reply
    3. Angela says

      July 24, 2022 at 2:09 pm

      5 stars
      Fabulous recipe, moist, light and fluffy with a little extra milk added to the batter. I subbed out the raspberries for a small dollop of cream cheese in the middle with the lemon curd… yum!

      Reply
    4. Cindy says

      November 26, 2021 at 5:46 am

      5 stars
      OH MY! Incredibly delicious! May be the best muffins I have ever made. I don't know if it made a difference but I added 1/8 tsp salt and used more yogurt (1/2 c) and less milk (1/4 c), that's what I had on hand. I also used blueberries. Next time will try with raspberries. Thank you so much for sharing!!

      Reply
    5. Sara says

      June 30, 2021 at 5:51 pm

      I made these and they tasted good but stuck to the pan so badly that they wouldn’t come out and came apart. I greased the pan and tried making this two times, not sure what the issue was

      Reply
      • Laura says

        January 04, 2022 at 2:41 pm

        Hi Sara, sometimes muffin tins can be a nuisance, I generally use paper cases as I can never be bothered with muffins sticking!!

        Reply
    6. Sienna says

      May 20, 2020 at 1:29 pm

      Can u do this without yoghurt ?

      Reply
      • Laura says

        May 26, 2020 at 7:45 pm

        Yes, you can replace the yoghurt with sour cream or with extra milk 🙂

        Reply
      • Maria says

        June 21, 2020 at 6:46 pm

        5 stars
        Yum, great combo
        I've gone with the original with blueberries as it is what I have in the freezer 🙂
        Just written recipe out now so I dont have to read off the phone. Off to make another batch now.

        Reply
    7. Kirsty says

      July 21, 2015 at 8:46 pm

      I made these in the weekend. They are absolutely delicious! I've also made your granola today too 🙂 I LOVE cooking from scratch and making new things. I've been making my own pita bread lately and it's a bit too delicious!

      Reply
      • Laura says

        July 22, 2015 at 6:43 am

        Wow Kirsty that's awesome!! I'm so glad you like the recipes =) I love making new things from scratch too - it's so satisfying right? I haven't tried pita bread yet...I'll have to give it a go =)

        Reply
    8. Angela (Divalicious) says

      July 08, 2015 at 4:11 am

      These look utterly delicious and what a great flavour combination! Will rework these in gluten free format for sure!

      Reply
      • Laura says

        July 08, 2015 at 9:56 am

        Thanks Angela! Ooo good idea - I don't have any experience with gluten free cooking so you'll have to let me know how you get on! =)

        Reply
    9. Lucy @ The Two Saving Sisters says

      July 01, 2015 at 8:16 am

      Wowsers - these look absolutely fantastic!

      Reply
      • Laura says

        July 01, 2015 at 1:31 pm

        Thanks Lucy! They certainly went down a treat in our house 🙂

        Reply
    10. BreAnna | Crafty Coin says

      July 01, 2015 at 5:57 am

      Love this flavor combination!

      Reply
      • Laura says

        July 01, 2015 at 6:44 am

        Thanks BreAnna, I love that I discovered it by mistake! It's definitely my new favourite!

        Reply
    11. CakePants says

      July 01, 2015 at 1:45 am

      I love the lemon curd inside the muffins - what a sweet surprise! These look so fluffy and flavorful!

      Reply
      • Laura says

        July 01, 2015 at 6:43 am

        Thanks so much! The curd inside is the sweetest surprise 🙂

        Reply
    12. Rhona says

      June 30, 2015 at 10:57 pm

      I am huge fan of any form of citrus influence in baking. This combo looks so yummy!

      Reply
      • Laura says

        July 01, 2015 at 6:42 am

        Thanks so much! I am definitely a citrus girl too - so fresh!

        Reply
    13. Lauren @ Create Bake Make says

      June 28, 2015 at 8:12 pm

      What a great combination, I can't wait to make these. Thank you for linking up with us for Fabulous Foodie Fridays, I hope you've had a lovely weekend.

      Reply
      • Laura says

        June 29, 2015 at 4:58 pm

        Thanks for hosting Lauren - FFF is so much fun! Hope you've had a great weekend too =)

        Reply
    14. Angela @ Only Crumbs Remain says

      June 26, 2015 at 8:45 pm

      These look fabulous Laura, I adore anything with lemon in, so I'm sold on them. I've never tried incorporating lemon curd during the bake, I've always tended to cut the top off the cupcake and put a blob inside once cooked. So I shall certainly be giving this a go! And hurrah for frozen berries! Popped over from FFF
      Angela x

      Reply
      • Laura says

        June 27, 2015 at 9:03 am

        Thanks so much Angela! Great idea putting it in the middle once baked. You could definitely cut these open and spread some curd on for even more of a lemon hit! And yea, frozen berries are the best! 🙂

        Reply
    15. Lucy @ Bake Play Smile says

      June 26, 2015 at 11:21 am

      Oh two of my fave things in one muffin! Lemon curd always reminds me of my gran - she always used to make it when we were little. I'll have to add this recipe to my must make list! xx

      Reply
      • Laura says

        June 26, 2015 at 12:21 pm

        Two of my fave things too - and favourite colours!

        Reply
    16. Kim @ The Baking ChocolaTess says

      June 26, 2015 at 1:05 am

      OMG! I bet these muffins taste wonderful! Pinned! 😀

      Reply
      • Laura says

        June 26, 2015 at 6:28 am

        Thanks so much Kim! There is definitely something special about that flavour combination! 😀

        Reply
    5 from 8 votes (3 ratings without comment)

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