Introduction to Lemon Curd Muffins
Hey, look at this, foodie friends Lemon Curd Muffins are sunlight on a plate. These little gems of goodness are tart and easy to make which means they’re perfect for getting you through your morning or as an afternoon treat when you just don’t know how you’re going to make it.
Think of biting into a crumbly muffin and then only to find in the center a scrumptious and refreshing ‘dancing’ taste. Pretty dreamy, huh? I guarantee that these little gems are sure to make your day and an absolute hit with your family while or after being breakfast or dinner!
Why You’ll Love This Lemon Curd Muffins
These Lemon Curd Muffins are a busy mom’s dream! They’re quick to make and bursting with refreshing flavors. Your kitchen will smell heavenly, making it hard to resist sneaking a taste while baking. Plus, the combination of the zesty lemon curd and the crumble topping will have your family asking for seconds. Trust me, these muffins are the perfect way to treat yourself and your loved ones without spending all day in the kitchen!
Ingredients for Lemon Curd Muffins
Let’s gather everything you need for these delicious Lemon Curd Muffins! Here’s what you’ll require:
- Egg Yolks: These add richness and color to our lemon curd. Fresh eggs from a local farm can really elevate the flavor.
- Lemon Juice: Freshly squeezed is best for that zesty tang. Store-bought juice just doesn’t have the same pizazz!
- Lemon Zest: This little ingredient packs a punch of citrus flavor. Just be sure to zest only the bright yellow part; the white pith can be bitter.
- Sugar: Regular granulated sugar sweetens our curd while adding just enough balance to the tartness of the lemons.
- Butter: We use both cold butter for the curd and room temperature butter for the muffins. It helps achieve that velvety texture we crave!
- All-Purpose Flour: Essential for the muffins and the streusel topping. Can substitute with whole wheat for a healthier twist.
- Baking Powder and Baking Soda: This dynamic duo helps our muffins rise beautifully, giving them that fluffy texture iconic in muffins.
- Salt: Just a pinch enhances all the flavors, helping everything sing harmoniously.
- Greek Yogurt: This adds moisture and a subtle tang. Feel free to swap it with sour cream if you prefer!
- Vanilla Extract: A splash of this comforting flavor rounds out the taste, making every bite feel like a hug.
- Streusel Topping: This is a combination of flour, sugar, and butter mixed together to create a crumbly topping that adds texture and sweetness.
- Powdered Sugar: For the glaze; it gives that delightful sweetness on top, making the muffins look extra special!
For precise measurements, be sure to check the bottom of the article, where everything is neatly laid out for easy printing!
How to Make Lemon Curd Muffins
Now that you’ve gathered your ingredients, it’s time to turn that zesty enthusiasm into amazing Lemon Curd Muffins! Follow these simple steps, and you’ll soon have a batch that’s just bursting with flavor.
Step 1: Make the Lemon Curd
First things first, we need to make the lemon curd. Trust me, this step is crucial! Make it ahead of time so it can cool and set properly.
Place a double boiler on your stovetop. If you don’t have one, a heat-safe bowl over a pot of simmering water works too. In the top pot or bowl, whisk together the egg yolks, sugar, lemon zest, and lemon juice until well combined. Keep stirring constantly to prevent the mixture from scorching.
After about 10 minutes, you’ll notice it thickening. Once it reaches a custard-like consistency, remove it from the heat. Add the cold butter, whisking until it’s melted and smooth. Pour the curd into a jar or bowl and cover it tightly with plastic wrap. This helps avoid that annoying skin forming on top!
Step 2: Prepare the Muffin Batter
Next up, we dive into the muffin batter! Preheat your oven to 350°F and line a muffin pan with paper liners.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In your mixer bowl, beat the room-temperature butter until it’s creamy. Gradually add in the sugar, mixing until it’s light and fluffy.
Now, crack in the eggs one by one, mixing well after each addition. Then, stir in the Greek yogurt, vanilla extract, lemon zest, and fresh lemon juice. Finally, carefully fold in the dry ingredients until everything is just combined. Avoid over-mixing; we want those muffins light and fluffy!
Step 3: Assemble the Muffins
Let’s put these heavenly muffins together! Start by scooping the muffin batter into the prepared cups, filling them about halfway.
Next, it’s time to add the star of the show—the lemon curd! Drop about a tablespoon of lemon curd into the center of each muffin. Then, top with more batter to cover it completely.
Before they go in the oven, sprinkle the streusel topping generously over each muffin. Press it down gently to stick. This adds that perfect crunch we crave!
Step 4: Bake the Muffins
Put your muffin pan in the oven and set a timer for 25 minutes. You’ll know they’re done when they’re golden brown and a toothpick inserted into the center comes out clean.
If they seem too soft in the middle, give them another minute or two. They should feel springy to the touch. Remember, a little golden on top equals a lot of flavor!
Step 5: Make the Glaze
While your muffins cool on a rack, let’s whip up a simple glaze! In a mixing bowl, combine the powdered sugar with 1 tablespoon of milk or cream. Whisk until smooth. If it feels too thick, add another splash of milk, but you want that drizzle to hold its shape!
Once the muffins cool down a bit, drizzle your glaze over each one. This adds a delightful finishing touch that makes them even more irresistible.
Tips for Success
- Make sure the lemon curd is chilled before adding it to the muffins; it helps keep everything from becoming too runny.
- Use fresh lemons for the best flavor and zest; trust me, it makes a difference!
- Don’t overmix your muffin batter; a few lumps are okay for a fluffy texture.
- Keep an eye on your muffins towards the end of baking; every oven is a bit different.
- Let them cool slightly before adding the glaze for a beautiful finish!
Equipment Needed
- Muffin Pan: Standard 12-cup muffin pan or a silicone muffin tray for easy release.
- Mixing Bowls: Use medium and large bowls for mixing wet and dry ingredients.
- Whisk: A balloon whisk works wonders for blending ingredients smoothly.
- Double Boiler: If you don’t have one, use a heat-safe bowl and a saucepan.
- Spatula: A silicone spatula is perfect for folding ingredients without overmixing.
Variations
- Whole Wheat Flour: Swap half or all of the all-purpose flour with whole wheat flour for a nutritious twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these muffins gluten-free without losing flavor.
- Add Blueberries: Mix in a handful of fresh or frozen blueberries for a fruity surprise in every bite.
- Herbal Twist: Add a teaspoon of fresh basil or mint to the batter for an aromatic herbaceous note.
- Dairy-Free: Substitute Greek yogurt with a coconut yogurt and the butter with coconut oil for a dairy-free option.
Serving Suggestions for Lemon Curd Muffins
- Pair with Tea: These muffins are perfect alongside a warm cup of chamomile or earl grey tea.
- Fresh Berries: Serve with a side of fresh strawberries or raspberries for a splash of color.
- Presentation: Arrange muffins on a pretty platter for a delightful breakfast spread.
- Whipped Cream: Top each muffin with a dollop of whipped cream for extra indulgence.
- Honey Drizzle: A little honey drizzle enhances the lemony goodness beautifully!
FAQs about Lemon Curd Muffins
Can I use store-bought lemon curd instead of making my own?
Absolutely! If you’re short on time, store-bought lemon curd works just fine. It’s a handy shortcut that still delivers that lovely citrus flavor in these Lemon Curd Muffins. Just ensure that it’s a good quality brand for the best results!
How should I store leftover muffins?
To keep your Lemon Curd Muffins fresh, store them in an airtight container at room temperature for a couple of days. If you want them to last longer, you can freeze them. Just wrap them tightly in plastic wrap and pop them in the freezer. They’ll stay delicious for a month!
Can I make these muffins dairy-free?
Yes, you can! Substitute the butter with coconut oil and use a dairy-free yogurt like almond or coconut yogurt. These adjustments will ensure your muffins remain wonderfully moist and flavorful without any dairy.
What can I do if I can’t find fresh lemons?
If fresh lemons are elusive, bottled lemon juice can serve in a pinch! Just remember, the flavor won’t be as vibrant. For the zest, though, consider using lemon extract as a substitute, but use it sparingly—around half the amount of zest called for in the recipe.
Can I add other flavors to the muffins?
Absolutely! Feel free to get creative! Adding a handful of poppy seeds or a splash of almond extract can provide a delightful twist to your Lemon Curd Muffins. Just make sure not to overpower the citrus flavor!
Final Thoughts
As I sit here with a warm Lemon Curd Muffin in hand, I can’t help but feel a wave of joy wash over me. Baking these muffins not only fills my kitchen with the tantalizing aroma of citrus but also creates moments of happiness shared with family or friends. The blend of flavors and textures makes each bite a little celebration. Whether enjoyed at breakfast or as a delightful snack, these muffins are a simple way to brighten your day. I genuinely hope you savor every bite and discover the magic of baking in your own home!
Print
Lemon Curd Muffins
- Total Time: 55 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Lemon Curd Muffins are a delightful treat filled with zesty lemon curd and topped with a crumbly streusel. Perfect for breakfast or dessert!
Ingredients
- 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
- Make lemon curd ahead, as it takes time to cool and set completely.
- Cook the lemon curd using a double boiler to prevent burning.
- Whisk together egg yolks, sugar, lemon zest, and lemon juice in the top pot of the double boiler.
- Stir continuously until the mixture thickens, about 10 minutes.
- Remove from heat, add butter, and whisk until melted.
- Pour curd into a jar or bowl and cover with plastic wrap to prevent a skin from forming.
- Preheat oven to 350F and line a 12-count muffin pan with paper liners.
- Mix flour, baking powder, baking soda, and salt in a separate bowl.
- Beat butter until smooth, then add sugar and cream together.
- Add eggs, vanilla extract, lemon zest, and Greek yogurt; mix just to combine.
- Add lemon juice and mix to combine.
- Incorporate the flour mixture until just combined.
- Spoon batter into muffins cups, filling them about ½ full.
- Add a tablespoon of lemon curd to each muffin and cover with more batter.
- Top with streusel crumb and gently press to stick.
- Bake for about 25 minutes or until set and golden brown.
- To make the glaze, mix powdered sugar with milk (or cream) and drizzle over muffins.
Notes
- Ensure lemon curd is made ahead of time for best results.
- Using a double boiler is recommended to prevent burning the lemon curd.
- Adjust the glaze’s consistency by adding more powdered sugar or liquid as needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
