Lemon curd breakfast muffins

Apparently, my littlest badger is awake from 4am, but lies in her bed, thinking, until she bounds in to start my day at 6am. She is yet to divulge quite what a just-turned-7-year-old could be pondering for two hours pre-dawn, each day: climate change? Social inequality? NHS funding? Who can say.

As well as being perky and voluble – and often fully dressed – at 6am, she is ravenously hungry. All that thinking, no doubt.

As the very inverse of a morning person myself, I try to keep something like these lemon breakfast muffins in stock; if I have some frozen, a minute later I can silence the dramatic protests that warn of imminent collapse from starvation, and rest my head on the kitchen table as I wait to gain full consciousness.

These little beauties are the very opposite of fancy but make a brilliant breakfast or breaktime snack. There is sugar in them, but it’s pretty minimal – you could cut it down lower if it’s something that concerns you.

Hoping that this might be of help to anyone else held hostage by an early riser with a healthy appetite – let me know if you give them a whirl!


Lemon curd breakfast muffins



  • 250g spelt/plain flour (or substitute half, by weight, with oats whizzed in a blender)
  • 3tsp baking powder
  • pinch of salt
  • zest and juice of 1 lemon
  • 2 large eggs
  • 100g milk
  • 100g yoghurt (replace with milk if you don’t have it in)
  • 100g melted butter/oil of choice, such as sunflower
  • 100g sugar of your choosing (You could lower this to about 80g if you wanted to, or replace with honey or maple syrup)
  • 12 tsp of lemon curd (optional, but very nice)


  • Preheat the oven to 170°C
  • Mix together the flour, baking powder and salt in a large bowl
  • Whisk together the remaining ingredients in a large jug.
  • Tip the wet ingredients into the dry ingredients and mix lightly, only until no flour is visible – the batter will look lumpy and unappealing, but hang tight.
  • Dispense into muffin cases of your choosing. I go for a mid-sized version and make about 16 of them.
  • Cook for approximately 20 mins, until they are pleasingly browned and risen, and spring back when pressed.
  • Muffins don’t stay fresh long, but freeze brilliantly. Defrost for 30-60 seconds in a microwave or at room temperature for an hour or so. I pop one into a snack pot for breaktime and it’s good to go for 10:15.

Other breakfast recipes to try:

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