Soft, lemon muffins made with yoghurt and filled with gorgeous pockets of oozing lemon curd in the centre.
Good Morning!
Today, it’s time for Group C’s Secret Recipe Club reveal!
This month, I was assigned Nicole’s blog, PicNic, and to begin with I headed straight to her about me page!
Nicole is from New Zealand and currently studying for her PhD in Biochemistry/Neuroscience – WOW! I thought my degree was intense, but I can’t even imagine how much work a PhD in science is!
She has also realised that she would love to make food blogging her career though – as someone who is currently in the process of changing from a hobby blogger to a professional one, I say go for it, but be prepared to work your butt off!
60+ hour weeks? Always having washing up to do? Finding flour in every nook and cranny of your house? Feeling like you never want to see Twitter again after scheduling for 6 hours? CHECK! Haha, but genuinely it is the best decision I ever made and even though it’s a lot of work, it’s worth it, so you go girl!
Now, onto FOOD! This month I wanted to keep it sweet. Quite often, I choose a savoury SRC recipe as I like to challenge myself and keep variety on my blog. However, there were so many recipe to choose from, I quickly realised I was going to end up making a sweet recipe!
Chocolate Orange Fudge anyone? Or maybe Rolo Brownies, these Raspberry Slices, or this Chocolate Mud Cake?
As you can see, I had quite the decision to make! In the end I went for these Lemon Muffins and I’m so glad I did!
These muffins caught my eye because they had lemon curd inside them and because they used yoghurt in the muffin batter.
Sometimes it’s the simple things…
Want to know what else I loved about these muffins? The fact they had lemon juice and zest in the batter as well, so you get a triple hit of lemon!
Lemon lover’s unite – these are the muffins for you!
Am I the only one who ends up eating more lemon curd than actually goes in the muffins?
It’s like “Spoon of curd for the muffin, spoon of curd for me, spoon for the muffin, spoon for me….”
#foodbloggerproblems.
Miraculously I actually ended up with 12 muffins filled with lemon curd and only a small sugar high. 😉
After waiting for them to cool for 2.85 seconds, I could wait no longer and went right in. Amazing. Oozing lemon curd, soft, sweet, lemon packed muffin – I was in heaven. Even if it was molten hot.
One day, I’ll learn to have some patience.
When they did cool completely, I just had to try another one… and another one. These are honestly so good! Some of the best muffins ever – you should totally go make them!
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Lemon Curd Filled Muffins
Ingredients
- 2 1/2 cups (350g) self raising flour
- 3/4 cup (150g) caster sugar
- Zest of 1 large lemon
- 1/4 cup (60ml) lemon juice
- 1 cup (240g) fat free yoghurt, I used Greek as it was all I had
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 6 tbsp lemon curd
Instructions
- Preheat oven to 190C/375F and grease a 12 hole muffin tin.
- Place the flour, sugar and lemon zest into a large bowl and stir until just combined.
- Place the lemon juice, yoghurt, vegetable oil, eggs and vanilla extract into a jug and beat lightly.
- Pour wet into dry and mix by hand until just combined and there are no lumps of flour - don't be tempted to overmix your batter otherwise you'll have rubbery muffins!
- Fill each muffin hole half way and then place 1/2tbsp of lemon curd into each muffin hole, pressing it into the batter ever so slightly.
- Top each muffin with the remaining batter, each hole should be filled level.
- Place in the oven for 15-20 minutes until risen, golden around the edges and an inserted skewer into the centre comes out clean.
- Leave to cool in the pan for at least 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, muffins will keep in an airtight container, at room temperature for 4 days.
Recipe Notes
Recipe from PicNic
Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! 
These definitely add a bit of brightness to a dull cold morning =) they look so perfect and inviting. And I definitely know what you mean #foodbloggerproblems 😉
I could just do with one now actually – all I can see is grey skies in front of me! Thanks Laura 🙂
Hi Annie! I am so thrilled that you enjoyed these muffins 🙂 And I must say, your photos are absolutely stunning! This is one of my older recipes that is on my “rephotograph” list but you have certainly done them justice now! So thrilled to discover your fantastic blog xx
Thanks so much Nicole! I was so happy to find your blog too! 🙂
These look so pretty and I can almost taste the lemon curd, which I adore 🙂
Thank you so much! 🙂
Just printed this recipe. I’m so making these this week. My daughter loves lemon and we all love muffins! Great pictures and awesome recipe!
Thanks so much Debbi, hope you enjoyed them if you did get round to making them! 🙂
Oh my goodness. Lemon curd is one of my favorite flavors. Nothing can compare to it. So stuffed into a muffin? #yesplease. You go girl!
Thank you so much Sarah!! 😀
These muffins look perfect. A lovely breakfast with a cup of tea perhaps?
Oh yes, they’d be perfect with a cup of tea!! 🙂
Lemon is hands down my favorite flavor in the WORLD! This recipe is right up my taste bud alley, with juice, zest and curd…oh the lemony heaven! Pinned this for later!
Same here – I can’t get enough lemon!! Thanks for pinning Rhonda! 🙂
These muffins look so wonderful. I love the lemon curd baked inside a lemon muffin and the inclusion of yogurt.
Love your pictures as well. The colors go so well together. Can’t wait to give this recipe a try.
Thanks so much Stephanie! 🙂
Lemon, yumm! I’ve pinned your recipe to try. Thanks!
Thanks so much for pinning! 🙂
OMG this looks amazing! That shot with the curd oozing out is really calling me. Great SRC pick!
Thanks so much Desi! 😀
Oooh, I have a jar of Lemon Curd in the cupboard, hmmm…
Haha DO IT!! Best use for lemon curd I can think of! 😀
Love the idea of adding the lemon curd – I need to make these muffins! Glad to be part of SRC group C with you!
Thanks so much Lisa!
Found you from the Homeworks link party. I LOVE lemon and these look delicious! Can’t wait to try them!!
Thanks so much! 😀
You always bring delicious things to our party! Thank you. Pinned and tweeted. We feel honored that you take the time to stop by our party. I hope to see you on tonight at 7 pm. We love to party with you! Happy Monday! Lou Lou Girls
HI
Going to try these this morning but may I say your slide in social icons are irritating covering the weight measurements of the ingredients can you shift your detail across just a fraction
Hi, I’m sorry, but I don’t see it; my social media icons are way over on the very edge of the page on all devices in my house. I’ll get my tech support to have a look, but I can’t see them covering the ingredients!
This is delicious. My husband said, ‘I would go so far as to say it’s the best muffin I’ve ever eaten.’ And he’s eaten plenty. Thank you.
Do you think l can ADD Some blackberries or raspberries to the Batter?
How do you stop the lemon curd from sinking? I’ve made these a few times now but no matter what I do – the lemon curd ends up sinking to the bottom. I’ve tried spooning half the batter in, putting the lemon curd in and then spooning the other half on top as well as filling the muffin case and then piping the curd in (in the middle, just under the surface and even on top) – each time I have the same result.
Hi. These were absolutely gorgeous. I followed the recipe however why did my lemons curd all go to the bottom of the cake and not stay in the middle?