Imagine biting into a soft, fluffy muffin… and suddenly hitting a rich pocket of lemon curd. That’s what these muffins are all about. Jamie Oliver’s take brings a bright citrus twist to the classic muffin. It’s not overly sweet. The zing of the lemon curd balances everything beautifully. These are the kind of muffins that feel light yet indulgent. Perfect for breakfast, teatime or a sneaky midnight treat.
What makes them really special is that hidden center. You don’t just mix lemon curd into the batter. you tuck it inside each muffin. So every bite is a little surprise.
Jamie Oliver Lemon Curd Muffins Recipe
Ingredients Needed
You don’t need fancy ingredients. Just fresh, simple stuff. That’s the Jamie way.
For The Muffins
- 250g self-raising flour
- 125g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 125ml milk (semi-skimmed works great)
- 100ml vegetable oil (or sunflower oil)
- Zest of 1 lemon
- A pinch of salt
For The Filling And Topping
- Lemon curd (store-bought or homemade-Jamie sometimes makes his own)
- Extra lemon zest or a little icing sugar for dusting, if you like
The ingredient list is short but the flavors are anything but.
Equipment Needed
Again, nothing fancy. You probably already have everything.
- A muffin tin (12-hole standard size)
- Muffin cases or cupcake liners
- Two mixing bowls
- A whisk (hand or electric-either works)
- A zester or fine grater
- A spoon or small ice cream scoop (for layering batter and lemon curd)
Optional but helpful:
- Piping bag or small spoon (for neatly adding the curd inside)
How To Make Jamie Oliver’s Lemon Curd Muffins
Here’s where it all comes together. It’s easy and fun. especially when you get to the lemon curd part.
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Preheat the oven.
Set it to 180°C (350°F). Line your muffin tin with paper cases.
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Mix the dry stuff.
In one bowl: flour, sugar, salt, lemon zest. Give it a quick stir.
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Mix the wet stuff.
In another bowl: whisk the egg, milk, oil and vanilla until smooth.
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Combine gently.
Pour the wet ingredients into the dry. Stir just until combined-don’t overmix! The batter should look lumpy. That’s okay. That’s what gives you fluffy muffins.
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Layer the batter and lemon curd.
Spoon a bit of batter into each muffin case (about a tablespoon). Add a small spoonful of lemon curd right in the middle. Cover with another spoonful of batter to hide the curd.
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Bake.
Pop them into the oven for 20-25 minutes. They should rise, turn golden and maybe crack slightly on top.
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Cool and finish.
Let them cool in the tin for 5 minutes, then move to a wire rack. You can dust them with icing sugar or zest a bit more lemon on top if you’re feeling fancy.
What I Learnt
This recipe taught me a few things:
- Don’t overmix. It’s tempting to stir until smooth but lumpy batter really does bake up lighter.
- Lemon curd is magic. A little goes a long way and when it’s warmed up inside the muffin, it becomes this velvety, tangy filling that’s wildly satisfying.
- Balance is key. The muffins are subtly sweet, so the lemon curd doesn’t overwhelm. Everything feels just right.
- Make extra. These go fast. And they’re even better the next day. if you can wait that long.
Recipe Tweaks For Jamie Oliver’s Lemon Curd Muffins
Jamie’s lemon curd muffins are pretty spot on as-is-moist, zesty and filled with that bright, tangy curd. But if you’ve made them a couple of times and want to play around a bit, there’s room to get creative without messing up the magic.
1. Swap the dairy:
Not a fan of regular milk? Go for buttermilk or Greek yogurt. It adds a nice tang and makes the crumb even softer. Plant-based milks work too-almond or oat milk keeps the muffins light but still rich in flavor.
2. Boost the citrus:
Jamie leans into lemons, of course. But try adding a touch of orange zest to the batter. It rounds out the sharpness of the lemon with some sweetness. Or mix a bit of lime in with your curd for a bolder twist.
3. Go half-whole wheat:
For a slightly heartier texture, replace half of the all-purpose flour with whole wheat. It gives the muffins a nutty flavor without drying them out. just don’t forget a splash more liquid to balance it.
4. Add texture:
Want a crunch? A spoonful of poppy seeds or chopped pistachios in the batter works beautifully. Toasted coconut sprinkled on top before baking adds flair and flavor.
5. Experiment with fillings:
Lemon curd is the star, no doubt. But for a surprise center, mix lemon curd with cream cheese (about 1:1 ratio). It’s silkier and slightly richer-almost like a cheesecake-muffin hybrid.
6. Go mini or mega:
Make them mini for parties or bake them in jumbo tins for a brunch centerpiece. Just remember to adjust baking time-smaller muffins bake quicker, larger ones need a bit longer.
Storage Tips For Leftovers
Let’s be real-these muffins rarely last long. But if you’ve got leftovers, here’s how to keep them fresh and tasty:
At room temp:
Keep muffins in an airtight container for up to 2 days. Line the bottom with a paper towel and pop another one on top of the muffins to absorb excess moisture. Nobody likes a soggy top.
In the fridge:
If they’re curd-heavy or if your kitchen’s warm, the fridge is safer. Store in a container with a tight seal. They’ll last 4-5 days this way. Bring them to room temp before eating or warm in the microwave for 10-15 seconds.
Freezing them:
These freeze well. Wrap each muffin individually in cling film or foil, then tuck them all into a freezer bag. They’ll be good for 2-3 months. When you want one, defrost at room temp or pop it in a low oven (around 150°C/300°F) for 10 minutes.
Avoid this mistake:
Don’t refrigerate unwrapped muffins. they dry out. And skip stacking them without parchment or paper towels; you’ll just end up with a clumpy mess.
What To Eat With Jamie Oliver’s Lemon Curd Muffins?
These muffins are great solo but pair them right and you’ve got a next-level snack or brunch spread.
1. Coffee or tea:
No surprises here-black coffee cuts through the sweetness while an Earl Grey with citrus notes complements the lemon beautifully. If you’re feeling fancy, a lavender tea is a surprisingly good match.
2. Yogurt and berries:
Spoon some Greek yogurt into a bowl, scatter fresh berries over it and serve with a muffin on the side. It feels like a light breakfast, even if you’re technically eating cake for breakfast (no judgment).
3. Scrambled eggs or omelets:
Want a savory balance? Soft scrambled eggs or a herby omelet pairs really well. The richness of eggs offsets the tartness of the muffin without clashing.
4. Lemon curd on the side:
You can never have too much of a good thing. Serve with extra lemon curd for dipping. Or spread it warm on a halved muffin. Game changer.
5. Sparkling wine or mimosas:
Brunch vibes? These muffins with a glass of something bubbly are a match made in heaven. The citrus in both just works.
FAQs
Can I Use Store-bought Lemon Curd For This Recipe?
Yes, store-bought lemon curd works perfectly if you’re short on time.
How Do I Prevent The Lemon Curd From Sinking To The Bottom?
Try chilling the lemon curd a bit before adding it, or swirl it in gently without mixing it in completely.
Can I Make These Muffins In Advance?
Definitely! You can bake them the day before and store in an airtight container to keep them fresh.
