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Raspberry & Lemon Curd Muffins
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins

Tangy raspberry muffins with a lemon curd centre - a quick & easy muffin recipe that's perfect for beginner bakers!

Course: Baking
Cuisine: New Zealand
Keyword: breakfast muffins, easy recipe, raspberries
Servings: 12 muffins
Calories: 232 kcal
Author: Laura
  • 2 cups (280 grams) flour
  • 4 tsp baking powder
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup plain yoghurt (I used Greek)
  • 1/3 cup oil
  • 1 cup raspberries (frozen or fresh)
  • 1/2 cup lemon curd (bought or homemade)
  1. Preheat the oven to 180°C/350°F and grease a 12 count muffin tin or line with paper cases.

  2. Add dry ingredients to a medium sized mixing bowl and whisk together until combined.
  3. In a small bowl whisk together egg, milk, yoghurt & oil.
  4. 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.
  5. 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.
  6. Bake for 15-17 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean.

  7. Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
  8. Store in an airtight container for 5 days or freeze.
Nutrition Facts
Raspberry & Lemon Curd Muffins
Amount Per Serving
Calories 232 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 42mg2%
Potassium 232mg7%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 2.6mg3%
Calcium 98mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.