Description
Lemon Curd Muffins are soft, tangy, and topped with a crunchy streusel. They are perfect for breakfast or a snack.
Ingredients
Scale
- 3 egg yolks
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 6 tablespoons sugar
- 1/4 cup butter, cold and cut into pieces
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 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
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 3/4 cup powdered sugar
- 1–2 tablespoons milk or cream
Instructions
- Prepare the lemon curd first. In a double boiler, whisk egg yolks, sugar, lemon zest, and lemon juice. Cook over simmering water, stirring constantly, until thickened (about 10 minutes). Remove from heat, add butter, and whisk until smooth. Transfer to a bowl, cover the surface directly with plastic wrap, and let cool completely.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.
- Prepare streusel by mixing flour, sugar, brown sugar, and melted butter until crumbly. Chill until ready to use.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until creamy. Add eggs, vanilla, lemon zest, and yogurt, mixing just to combine. Add lemon juice and mix.
- Add dry ingredients and mix until just combined.
- Fill muffin cups halfway with batter. Add 1 tablespoon lemon curd to the center, cover with more batter until cups are 3/4 full. Top generously with streusel and gently press.
- Bake for about 25 minutes until set and golden.
- Mix powdered sugar with milk or cream and drizzle glaze over cooled muffins.
Notes
- Lemon curd can be made 1–2 days ahead.
- Do not overmix the batter to keep muffins soft.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
Keywords: Lemon Curd Muffins, Muffins, Lemon, Baking