MAISON DE KENNEDY

Lemon Curd Raspberry Muffins

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 30 mins · Yields 6

Ingredients

Dry

• 1 cup All-Purpose Flour
• ½ cup Granulated Sugar
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Fine Salt — omit if using salted butter
• Zest of 1 Lemon

Wet

• ¼ cup (½ stick) Unsalted Butter — room temp
• 1 large Egg
• ½ cup Buttermilk
• 1 tsp Vanilla Extract
• 1 tbsp Fresh Lemon Juice

Add-Ins

• ½ to ⅔ cup Fresh Raspberries — tossed in 1 tsp flour
• ¼ cup Lemon Curd — split between batter fold-in and centre dollops

Method

1. Prep: Preheat oven to 375°F. Line 6 muffin cups — tulip liners work great. Toss raspberries with 1 tsp flour and set aside.
2. Cream butter + sugar: Beat butter and sugar for 2–3 minutes until pale and fluffy.
3. Add egg + flavour: Beat in the egg, then add lemon zest and vanilla.
4. Add buttermilk + lemon juice: Mix on low. A slight curdled look is normal.
5. Dry ingredients: Whisk flour, baking powder, baking soda, and salt separately. Add to the wet and mix gently until just combined.
6. Fold in curd + raspberries: Fold 1–2 tbsp lemon curd into the batter lightly — streaks are good. Gently fold in the floured raspberries.
7. Fill + hidden curd centre: Add a spoonful of batter to each cup (~⅓ full). Drop ½–1 tsp lemon curd in the centre. Cover with more batter until cups are ¾ full. Top each with a raspberry and a strip of zest for that boutique look.
8. Bake: 14–18 minutes at 375°F. Tops should be set and edges lightly golden. If using the lower chamber of a split oven, expect +3–4 minutes and paler tops.
9. Cool: Rest 5–10 minutes in the pan before lifting out.

Notes

• This is a half batch — perfect for a test run or a small household. Doubles cleanly.
• The hidden curd dollop matters: Taking the extra moment to layer batter → curd → batter, place the raspberry, and add a strip of zest on top sets expectations for what's inside. It looks boutique and tastes intentional.
• Flour your raspberries: Tossing them in a teaspoon of flour keeps them from sinking to the bottom — simple trick, genuinely effective.
• Salted butter swap: Works fine — just drop the ¼ tsp salt.
• Split oven heads-up: If you preheat the wrong chamber (hi, Samsung), the lower oven runs cooler with less fan action. They'll bake through but won't brown as much on top. Commit and add a few minutes.
• Followed the recipe almost exactly on first attempt — it's forgiving and the results are impressive for the effort.

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