Fluffy, zesty lemon muffins with lemon curd. Our lemon muffins will quickly become your new favorite snack. They're easy to make and feature simple allergy-friendly ingredients. With a fluffy texture and creamy fresh lemon curd center, our muffins are a fun snack anyone can enjoy.
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Today, I am bringing you one of our most fun and delicious muffin recipes: lemon curd muffins. Made with allergy-friendly ingredients, these gluten-free lemon muffins with lemon curd have a fluffy texture and a creamy zest center.
And if you are just here for the egg-free lemon curd be sure to check out our easy creamy lemon curd recipe post for all the tips!
With years of gluten-free cooking experience, I've learned that mastering gluten-free baking is all about understanding the right techniques. With a house full of avid food lovers, not all of whom follow a gluten-free diet, it's crucial that my gluten-free baking meets their standards! Over the years, I've tweaked and perfected my recipes to ensure that the texture and flavor meet everyone's expectations—gluten-free or not.
So today, I am thrilled to share not only these delicious muffins but also the essential tips that have helped me perfect gluten-free muffins. Whether you're new to gluten-free baking or a seasoned pro, these insights will help you make fantastic muffins that everyone will love.
Be sure to check out our other gluten-free muffin recipes for more delicious options!
More Gluten-Free Muffin Recipes:
If you are looking for more allergy-friendly fun snack ideas be sure to check out our other easy and gluten-free muffin recipes:
- Blueberry Chocolate Chip Muffins (Gluten-free & Vegan)
- Classic Fluffy Chocolate Chip Muffins (Gluten-Free)
- Banana Blackberry Oatmeal Muffins (Gluten-free & Vegan)
- Fudgy Chocolate Brownies (Gluten-Free, Vegan & Sugar-Free)
👪Why You'll Love This Recipe
- Allergy-Friendly: Perfect for those avoiding gluten, dairy, or eggs, these muffins are made with ingredients that are safe and enjoyable for everyone.
- Zesty Lemon Flavor: Each muffin bursts with fresh lemon zest and a creamy lemony curd center, offering a perfect balance of tangy and sweet.
- Easy to Make: Simple instructions and common pantry ingredients make these muffins an accessible treat for bakers of any skill level.
- Perfect for Any Occasion: Whether you’re looking for a fun breakfast, a school snack, or a sweet treat for a gathering, these delicious lemon curd muffins are perfect for any occasion.
🍋Ingredients
For the lemon lover out there, these gluten-free lemon muffins with lemon curd are a true delight, balancing sweet and tangy in every bite!
Lemon Curd Muffins:
- All-Purpose Flour (Gltuen-Free): This recipe will work with regular AP flour, but to keep it gluten-free, I chose to use Bob's Red Mill gluten-free AP flour. This gluten-free flour mix has no xanthan gum, which I prefer as it allows me to control how much to use. This flour also gives me consistent results, so it is my gluten-free flour of choice for baking.
- Fresh Lemons: We can't have lemon muffins without lemon! I prefer to use fresh lemon juice and lemon zest to give our lemon curd muffins that nice hint of lemon.
- Coconut Oil: I used coconut oil for its subtle tropical richness that pairs well with the lemon.
- Sugar: Adding sugar will help balance out the tartness of the lemons.
- Chia Seeds: I swapped eggs for Chia seeds in this recipe because I find chia eggs extremely beneficial to hydrating your flour (especially with gluten-free flour. Plus, they're packed with omega-3s!
- Plant Milk (oat recommended): I use oat milk for its mild flavor and creamy texture, which integrates well into the batter.
- Apple Cider Vinegar: This interacts with our leavening agents to create a rise in the muffins.
- Xanthan Gum: Omit if not using gluten-free flour or if your gluten-free flour mix already contains it.
- Baking Powder and Baking Soda: Essential to helping our muffins puff up nicely and turn golden and airy as they bake.
- Salt: Just a little enhances all the other flavors, particularly the brightness of the lemon.
- Lemon Curd: This is the star of the show, providing a lemony, creamy burst in the center of each muffin. Check out our egg-free lemony curd recipe or opt for a store-bought version.
Eggless Lemon Curd:
Our lemon curd is allergy-friendly and made with egg-free, dairy-free, and gluten-free ingredients. If you're looking for a more traditional recipe, check out this one by the Loopy Whisk.
- Fresh Lemon Juice & Zest: I always opt for freshly squeezed lemon juice and zest to get the richest flavor.
- Granulated Sugar: This helps balance the tartness of the lemon and is easily adjustable to your preference.
- Cornstarch: Cornstarch is used as our thickener and egg replacer.
- Turmeric: To help give us that vibrant color naturally.
- Water: Helps to dissolve the cornstarch and adjust the curd’s consistency.
- Coconut Oil: Adds richness and smoothness to the curd, enhancing its mouthfeel.
For full quantities check the recipe card.
🧁Substitutions
If you find yourself without an ingredient or need to switch things up, here are some easy swaps for your lemon curd muffin recipe:
- Flour: If you're not restricted to gluten-free options, you can use regular all-purpose flour in the same quantity.
- Sugar: To reduce the refined sugar, try substituting with equal amounts of brown sugar, coconut sugar or a liquid sweetener like agave or maple syrup, adjusting the liquid content slightly if using the latter.
- Coconut Oil: If coconut oil isn't your favorite, any neutral-flavored oil such as vegetable or sunflower oil will work well too.
- Chia Seeds: No chia? Use ground flaxseeds as a direct substitute to create a flax egg for similar binding effects. Or swap for 2 eggs!
- Lemon Curd: For a different twist, try using raspberry or apricot jam as a fruity center.
👩🏽🍳Step-By-Step Instructions
Step 1: Prepare the Curd
Start by preparing a batch of homemade lemon curd. I find that making this ahead of time, even the day before, really simplifies the baking process. For detailed instructions, visit our lemon curd recipe post.
Step 2: Preheat Oven and Prepare Pan
Preheat your oven to 375°F (190°C). While it warms up, line your muffin tin with paper liners or give it a light greasing. I personally prefer liners for an easy cleanup and to ensure the muffins don't stick.
Step 3: Soak Your Chia Seeds
Add ¼ cup of warm water and 2 tablespoon of chia seeds to a medium bowl. Let them sit for about 10 minutes to soak up the water. They will increase in size, and there should be no water left in the bowl.
Step 4: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, xanthan gum (if needed), baking powder, baking soda, and salt. I always sift my dry ingredients to avoid any lumps, which is especially crucial in gluten-free baking to get that lovely, smooth batter.
Step 5: Combine Wet Ingredients
In the bowl with the soaked chia seeds, add the melted coconut oil, sugar, lemon zest, lemon juice, plant milk, and apple cider vinegar. Whisk until well combined.
Step 6: Make the Batter
Now, pour the wet ingredients into the dry mixture. Do not overmix! Simply gently stir, or fold the ingredients until just combined. The apple cider and baking soda should react, giving you a fluffy, airy batter.
Chef Note: It's tempting to keep stirring, but stop as soon as you see no more dry flour to keep the muffins light and airy.
Step 7: Assemble the Lemon Curd Muffins
Spoon a tablespoon of the muffin batter into each muffin cup, creating a base. Then, use your finger to create a small shallow hole in the center. Add a generous teaspoon of the curd filling to the middle of the muffin. Top this with more batter to cover the lemon curd.
Chef Tip: If you have extra lemon curd, store any leftover lemon curd in the fridge to use as a topping for your muffins. Or freeze for up to 3 months.
Step 7: Bake
Place your muffin tray into the oven and bake for 18-20 minutes. The top of the muffins should be golden, and a toothpick should come out clean when inserted into the center.
Step 8: Cool and Serve
Let your lemon curd muffins rest in the tin for about 5 minutes, then transfer them to a wire rack. This cooling step will help them set properly and make removing the muffin liner easier.
💡Recipe Tips
Here are some tips straight from my kitchen to help you achieve the best muffins:
- Ensure the Curd Stays Centered: To keep your vegan curd from seeping into the batter, chill it until it's firm before using. This makes it easier to handle and less likely to mix with the batter
- Get Perfect Layers: Add a spoonful of the muffin batter to the bottom of each muffin tin. Then use your finger to make a shallow hole. Add a teaspoon of the curd, and then top with the remaining batter.
- Fluffy Muffins Every Time: For the best results, avoid overmixing the lemon curd muffin batter to maintain a light texture.
- Prep Lemon Curd Ahead: Make lemon curd in advance and follow the tips in our eggless lemon curd post!
- Use Room Temperature Ingredients: Ensure ingredients like plant milk and coconut oil are at room temperature for even mixing.
- Avoid Overfill: To get the perfect size muffins, fill each muffin cup three-quarters full for perfect rise and shape.
🍴Recipe Variations
Experiment with these fun twists to keep your muffin game interesting:
Lemon Poppy Seed Muffins: Add a tablespoon of poppy seeds to the dry ingredients for a crunchy texture and classic flavor combination.
Mini Muffins: Perfect for a quick snack or a kid-friendly treat, simply adjust the baking time to about 10-12 minutes for mini muffin tins.
Lemon Blueberry Muffins: Fold a cup of fresh or frozen blueberries into the batter for a burst of fruity sweetness contrasting the tangy lemon.
Lemon Glaze Topped Muffins: Mix 4 teaspoons of fresh lemon juice with 1 cup of powdered sugar to create a glaze and drizzle over cooled muffins for an extra lemony kick.
🥡Storage
To keep your lemon curd muffins fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. If you find the muffins begin to dry out, a quick zap in the microwave for a few seconds can revive their moisture. These muffins also freeze well. Wrap them individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw overnight at room temperature or gently warm in the microwave for a quick treat.
❔Recipe FAQ
Absolutely! While oat milk is recommended for its creamy texture, almond, soy, or even cashew milk can be used as suitable substitutes, depending on your preference or dietary needs.
Make sure your baking powder and soda are fresh since their leavening power diminishes over time. Also, ensure you don’t overmix the batter and that your oven is properly preheated before baking.
If you desire a stronger lemon flavor, you can increase the amount of lemon zest in the batter or add a few drops of pure lemon extract. Another tip is to brush the tops of the muffins with a little lemon juice and sprinkle with sugar right after baking for an extra zing.
🌟 Loved this lemon curd muffins recipe? Let’s connect! I’d be thrilled if you could leave a star rating, share this recipe, or comment below. Or come chat with me on Facebook or Instagram! Your feedback helps support and improve AtMyTable and helps others discover new favorites.
🥣Muffin Pairings and More
Need more delicious recipes that are easy to make, fun, and allergy-friendly? Be sure to check out these suggestions for the best pairing or variations for our lemon curd muffins.
📖 Recipe
Fluffy Lemon Muffins with Lemon Curd (Gluten-free & Vegan)
Ingredients
Lemon Muffins
- 2 cups All Purpose Flour gluten-free
- 1 teaspoon xanthan gum omit if included in your flour blend
- 2 teaspoon baking powder gluten-free
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon chia seeds mixed with ¼ cup warm water
- ¾ cup plant milk
- ½ cup granulated sugar
- ¼ cup coconut oil melted
- 1 tablespoon apple cider vinegar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
Vegan Lemon Curd:
- ½ cup lemon juice
- ½ cup granulated sugar
- 3 tablespoon cornstarch
- 2 teaspoon lemon zest
- ¼ teaspoon turmeric
- 1 cup water
- 2 tablespoon coconut oil
Instructions
- Prepare Lemon Curd: In a saucepan, combine lemon juice, zest, sugar, cornstarch, turmeric, and water and mix until all the cornstarch has dissolved.½ cup lemon juice, ½ cup granulated sugar, 3 tablespoon cornstarch, 2 teaspoon lemon zest, ¼ teaspoon turmeric, 1 cup water
- Cook Lemon Curd: Cook over medium heat for 5-6 minutes, stirring consistently to prevent burning. Once you start to see bubbles forming remove from the heat. It will thicken very quickly at this point. Stir in the oil and let it cool (*see notes)2 tablespoon coconut oil
- Preheat Oven & Prepare Muffin Tin: Heat oven to 375°F (190°C). Line a muffin tin with liners or grease with oil.
- Prepare Chia Egg: Into a medium mixing bowl, add the warm water and chia seeds. Let the mixture sit for 10 minutes to thicken. Meanwhile, melt your coconut oil in the microwave.2 tablespoon chia seeds
- Mix Dry Ingredients: In a large bowl, add your flour, xanthan gum, baking powder, baking soda, and salt. Whisk until well combined.2 cups All Purpose Flour, 1 teaspoon xanthan gum, 2 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Prepare Wet Ingredients: To the chia mixture, add in your milk, sugar, coconut oil, sugar, apple cider vinegar, lemon juice and lemon zest, and whisk until well combined.¾ cup plant milk, ½ cup granulated sugar, ¼ cup coconut oil, 1 tablespoon apple cider vinegar, ¼ cup lemon juice, 1 teaspoon lemon zest
- Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir until well combined avoiding overmixing.
- Assemble Muffins: Spoon about 1 tablespoon of the batter into each muffin cup. Use your finger to create a shallow hole in the center, then add a teaspoon of lemon curd to the center. Next, top with more batter to cover the lemon curd.
- Bake: Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool & Serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Josh says
Looks amazing! I love having the tartness to complement the muffin. What drink goes best with it?