Description
If you’re looking for a delightful treat that perfectly balances zesty flavors and sweet indulgence, then Lemon Curd Muffins should be at the top of your recipe list.
Ingredients
Scale
- For Lemon Curd:
- 3 egg yolks
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 6 Tablespoons sugar
- 1/4 cup butter (cold and cut in pieces)
- For Streusel Crumb Topping:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 6 Tablespoons unsalted butter (melted)
- For Lemon Muffins:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup unsalted butter (room temperature)
- 3/4 cup sugar
- 2 eggs
- 2/3 cup Greek yogurt
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 Tablespoons fresh lemon juice
- For Glaze:
- 3/4 cup powdered sugar
- 1–2 Tablespoons milk or cream
Instructions
- Prepare the Lemon Curd: Start by making the lemon curd because it needs time to cool down and set. Using a double boiler, gently whisk together the egg yolks, sugar, lemon zest, and lemon juice. Keep stirring continuously over medium heat until the mixture thickens, which usually takes around 10 minutes. Once thickened, remove the pot from the heat, add cold pieces of butter, and whisk until fully melted and incorporated. Transfer the curd to a jar or bowl and cover it with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate while you prepare the muffins.
- Preheat the Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). While the oven heats, line a muffin pan with paper liners. This step is critical, as it will help prevent the muffins from sticking and make for easy serving.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures an even distribution of the leavening agents throughout the muffins while keeping the dry ingredients light and airy.
- Prepare the Muffin Batter: In a large mixing bowl, cream the room temperature butter until smooth. Gradually add the sugar and continue mixing until the mixture is fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Then mix in the vanilla extract, Greek yogurt, lemon zest, and the freshly squeezed lemon juice. Finally, gently fold in the flour mixture. Be careful not to overmix; you want to combine just until you see no dry ingredients.
- Fill the Muffin Cups: Using a spoon or ice cream scoop, fill each muffin liner about halfway with the batter. Then, take a tablespoon of the prepared lemon curd and add it into the center of each scoop of muffin batter. Gently cover the curd with more batter to ensure it’s tucked inside, then scoop the remaining batter equally across the muffin cups.
- Add Streusel and Bake: For the streusel, mix flour, sugar, and melted butter until crumbly. Sprinkle this mixture generously on top of each muffin batter. Lightly press it down so it adheres to the batter. Place the muffin pan in the oven and bake for approximately 25 minutes, or until the tops are lightly golden brown and a toothpick inserted comes out clean.
- Make the Glaze: While the muffins are baking, prepare the glaze by mixing the powdered sugar with milk or cream until you achieve desired pourable consistency. Set aside.
- Cool and Drizzle: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5-10 minutes. After cooling slightly, transfer them to a wire rack. Drizzle the prepared glaze over the muffins while they’re still warm, allowing it to soak in a bit for added moisture.
Notes
These Lemon Curd Muffins are a fantastic way to bring a burst of sunshine into your day, impressing your family and friends with their bright flavors and delightful textures.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 210 kcal
- Sodium: 80 mg
- Protein: 3 g