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
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
- 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