These are a perfect (if slightly better) replica of Costa’s Lemon Curd Muffins. Think big, moist zesty muffins, filled with a thick lemon curd. That said, these are cheaper than your coffee shop version and are super easy to make.

For the lemon curd feel free to buy some, or to make your own, simply follow my Orange Curd recipe – subbing lemon for orange! These muffins are a one bowl wonder, with no fancy equipment needed. Some key things for making these muffins: they need lots of moisture and minimal mixing for that crumbly/moist texture. I recommend using a wooden spoon to combine ingredients – avoid the electric/stand mixer for this one!

I think these are perfect dusted with a little icing sugar. These are great for a make-ahead/grab and go breakfast for all of your family. You can keep for a few days in an airtight container, assuming they don’t all get gobbled up. As with anything lemony/citrusy, these muffins will have your kitchen smelling like heaven!

This recipe makes 6, but feel free to simply double the ingredient amounts for a full batch of 12! They will go down a treat with everyone, no doubt!

For a video on how to make these, and lots of other recipes, see my Instagram. If you’re looking for another Costa recipe, try these Vegan Apple Crumble Flapjacks. For alternative muffin options check out these Banana Nut Muffins with Streusel Topping.

Lemon Curd Muffins
Lemon Curd Muffins

Copycat Costa Lemon Curd Muffins

Those big fluffy, lemon curd packed muffins you buy from Costa Coffee. These are super moist and are a one bowl wonder! Just use a wooden spoon (no electric mixer) for the best results. Feel free to double if you want lots of snacks/breakfasts ready for the week!
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Author: Florence Jackson

Ingredients

  • 150 g Plain Flour
  • 1 tsp Baking Powder
  • 110 g Granulated Sugar
  • 1 Lemon Juice and Zest
  • 75 ml Milk
  • 50 g Butter Melted
  • 25 ml Vegetable Oil
  • 1 Medium Egg
  • 6 tsp Lemon Curd
  • Icing Sugar to Decorate Optional

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
  • In a large bowl, combine the dry ingredients (flour, baking powder, sugar and lemon zest).
  • Make a well, and pour in the liquid ingredients (lemon juice, milk, butter, oil and egg). Stir gently with a wooden spoon until just combined. 
  • Scoop the batter evenly into each muffin hole.
  • Add 1 Tsp Lemon Curd to the top of each muffin. Bake for 16-20 minutes – until golden on top.
  • Let cool on a wire rack before topping with a dusting of icing sugar!
Lemon Curd Muffins

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