Lemon Pie Muffins

Lemon Pie Muffins are a vibrant twist on classic muffins, combining the zesty brightness of lemon zest and juice with a soft, tender crumb and a creamy lemon curd center. Moist, tangy, and just sweet enough, these muffins are perfect for spring brunches, afternoon tea, or as a citrusy dessert that’s both refreshing and indulgent.

Why You’ll Love This Recipe

These muffins deliver all the flavors of a lemon pie in a portable, handheld form. The gooey lemon curd in the center contrasts beautifully with the cakey exterior, giving each bite a surprise burst of lemony goodness. Easy to make in just 30 minutes, they’re a simple way to enjoy the taste of sunshine any day of the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• ⅓ cup vegetable oil
• 1 egg
• Zest of 1 lemon
• ¼ cup lemon juice
• ¼ cup lemon curd (for filling)

Directions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients:
   In a separate bowl, whisk together the milk, oil, egg, lemon zest, and lemon juice until well blended.
4. Combine Batter:
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix to keep the muffins tender.
5. Fill Muffin Cups:
   Fill each muffin liner about halfway with batter.
   Add 1 teaspoon of lemon curd to the center of each muffin.
   Top with additional batter to cover the lemon curd completely.
6. Bake:
   Bake for 18–22 minutes, or until the tops are set and a toothpick inserted around the edge (not the center) comes out clean.
7. Cool & Finish:
   Allow muffins to cool slightly in the tin before transferring to a wire rack.
   Dust with powdered sugar or drizzle with a simple lemon glaze, if desired.

Servings and timing

• Servings: 10 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Calories per serving: Approximately 190 kcal

Variations

• Blueberry Lemon Pie Muffins: Add a handful of fresh blueberries to the batter for a fruity addition.
• Glazed Top: Mix ½ cup powdered sugar with 1 tablespoon lemon juice for a quick glaze.
• Crumb Topping: Add a simple streusel topping before baking for a bakery-style finish.
• Mini Muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes.
• Coconut-Lemon Muffins: Stir in ¼ cup shredded coconut for added texture and tropical flair.

Storage/Reheating

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Microwave for 10–15 seconds to warm slightly before serving.
Freezing: Freeze muffins in an airtight container for up to 2 months. Thaw at room temperature or warm in the oven before serving.

FAQs

Can I make these without lemon curd?

Yes, but the lemon curd adds a rich, gooey center. Without it, the muffins will still be flavorful and moist.

What kind of lemon curd should I use?

Store-bought or homemade lemon curd both work well. Just ensure it’s thick enough to stay centered during baking.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for best flavor, but bottled can be used in a pinch.

How do I keep the lemon curd from sinking?

Be sure not to overfill the muffin tin and place the lemon curd in the center of the first batter layer before topping with more batter.

Can I substitute buttermilk for regular milk?

Yes, buttermilk adds a tangy flavor and tender crumb. Use it in place of milk at a 1:1 ratio.

Do these muffins taste more like cake or muffins?

They are soft and moist like muffins but slightly richer from the lemon curd center—somewhere between a muffin and a mini lemon pie.

Can I make these in advance?

Yes, they hold up well for a few days and are great for make-ahead brunch spreads.

How do I know when they’re done?

Check the edges with a toothpick; the centers may be slightly soft due to the lemon curd, but the outer batter should be set and golden.

Can I add poppy seeds?

Absolutely. Add 1 tablespoon of poppy seeds for a lemon poppy seed muffin twist.

Is this recipe kid-friendly?

Yes! The muffins are not overly tart and are sweet enough to appeal to all ages.

Conclusion

Lemon Pie Muffins are the perfect fusion of bright citrus flavor, soft texture, and a delightful gooey surprise inside. With just the right amount of tang and sweetness, they bring a refreshing twist to classic muffins and are ideal for brunch, snacks, or dessert. Easy to prepare and even easier to enjoy, this is a treat lemon lovers won’t want to miss.

Lemon Pie Muffins

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These Lemon Pie Muffins are the perfect fusion of fluffy muffin texture and gooey lemon pie filling. Each bite bursts with zesty lemon flavor, featuring a hidden spoonful of lemon curd at the center. Moist, tangy, and easy to make — they’re ideal for brunch, tea time, or a light citrus dessert.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10 muffins
• Category: Breakfast / Snack / Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup sugar

• 2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup milk

• 1/3 cup vegetable oil

• 1 egg

• Zest of 1 lemon

• 1/4 cup lemon juice

• 1/4 cup lemon curd (for filling)

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Instructions

1. Preheat Oven:
   Preheat to 350°F (175°C). Line a muffin tin with 10 paper liners.

2. Mix Dry Ingredients:
   In a bowl, whisk together flour, sugar, baking powder, and salt.

3. Mix Wet Ingredients:
   In a separate bowl, whisk milk, oil, egg, lemon zest, and lemon juice until smooth.

4. Combine Batter:
   Gently mix wet ingredients into the dry until just combined. Do not overmix.

5. Assemble Muffins:
   Fill each muffin cup halfway with batter. Add 1 tsp lemon curd in the center, then top with more batter to cover.

6. Bake:
   Bake for 18–22 minutes, or until a toothpick inserted near the edge comes out clean.

7. Cool & Garnish:
   Let cool slightly. Optionally, dust with powdered sugar or drizzle with a lemon glaze.

Notes

• For extra lemon flavor, use lemon extract or more zest.

• Add a touch of poppy seeds for texture and visual appeal.

• Store in an airtight container for up to 3 days or refrigerate for up to 5 days.