Lemon Curd Muffins

A square image of a single lemon curd muffin topped with more curd and freeze dried strawberries. Other muffins are surrounding it on the edges of the table but these are out of focus.

These tangy lemon curd muffins are a perfect treat in the cooler months. They are gluten free and can also be made dairy free and nut free too.

Course: Dessert

Cuisine: Australian

Keyword: Dairy free, Gluten free

Prep Time: 10

Cook Time: 25

Resting Time: 10

Total Time: 45

Servings: people

Calories: 269kcal

Author: Gabby Campbell

Ingredients

Dry Ingredients

1.5 cups brown rice flour (240g / 8.5oz)
¼ cup arrowroot (30g / 1oz)
⅔ cup rapadura sugar (see note 1) (110g / 3.9oz)
¼ cup desiccated coconut (30g / 1oz)
1 tsp baking powder
½ tsp baking soda

Wet Ingredients

100 ml lemon juice (6 Tablespoons + 2 teaspoons)
2 tsp lemon zest
⅔ cup Greek yoghurt (see note 2) (150g / 5.2oz)
2 eggs at room temperature
2 tsp vanilla extract
90 ml macadamia oil (see note 3) (6 Tablespoons)

Add Ins

1 batch lemon curd for filling and topping (see note 4)
Any added sprinkles for the top you like. Freeze dried strawberries or hemp seeds are great. (optional)

Instructions

Preheat the oven to 180℃ / 350℉.
Combine all the dry ingredients in a large bowl. This is the brown rice flour, arrowroot, desiccated coconut, rapadura sugar, baking powder, and baking soda. Stir it all together to ensure it's well-combined then set aside.
Combine all the wet ingredients into another bowl. This is the lemon juice, lemon zest, yoghurt, eggs, vanilla extract, and macadamia oil. Whisk together until well combined.
Pour the wet mix into the dry mix and gently stir until the mix comes together. Set aside while you prepare your tray.
Line a muffin tin with paper baking cups. Fill each cup ⅓ of the way with muffin mix, dollop 1 Tablespoon of lemon curd on top, then top with more muffin mix. Spread the mix out evenly between the baking cups so you have 10 muffins of roughly the same size.
Bake for 20 - 25 minutes or until golden and a skewer inserted comes out clean.
Remove from the oven and leave them to sit in the tin for 5-10 minutes. Add another big dollop of lemon curd on top then serve. These are best served warm.

Video

Notes

Note 1: You can replace the rapadura sugar 1:1 with any sugar you have. This one does give the muffin a lovely hint of caramel flavour though.

Note 2: To make these muffins dairy free coconut yoghurt can be used in a 1:1 ratio, though it does slightly change the flavour profile.

Note 3: Butter or coconut oil can be used in placed of macadamia oil if preferred. Before using, you will need to melt whichever you choose and let it cool slightly. These are also a great option if you need a nut free muffin. But do just note changing the fat will change the flavour profile of the muffin quite a bit. Not in a bad way, it will just be different to the recipe above.

Note 4: This recipe assumes that you have already made the lemon curd. If you haven't - start there and chill it in the fridge for an hour. The curd needs to be completely set for use in this recipe, which is why chilling is important. The lemon curd takes very little time (roughly 15-20) and it's worth making your own.

Nutrition