Description
Delight in the zesty brightness of Lemon Curd Muffins, featuring a tangy homemade lemon curd center, a buttery streusel crumb topping, and a sweet glaze. These moist muffins combine the tartness of fresh lemon with a rich crumb and creamy glaze, perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
For Lemon Curd:
- 3 egg yolks
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 6 tablespoons sugar
- 1/4 cup cold butter, cut into 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 Lemon Curd: Set up a double boiler and whisk together egg yolks, sugar, lemon zest, and lemon juice in the top pot. Stir continuously over simmering water until thickened, about 10 minutes, then remove from heat and whisk in cold butter until smooth. Transfer to a jar or bowl and cover with plastic wrap to prevent skin formation. Chill until set.
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, and salt, setting aside.
- Cream Butter and Sugar: Beat the room temperature butter until smooth, then gradually add sugar and cream together until fluffy.
- Add Wet Ingredients: Incorporate eggs one at a time, followed by vanilla extract, lemon zest, Greek yogurt, and fresh lemon juice. Mix gently to combine.
- Combine Batter: Fold in the dry flour mixture just until incorporated; avoid overmixing.
- Fill Muffin Cups: Spoon batter into liners, filling each about halfway. Add a tablespoon of chilled lemon curd into the center of each muffin, then cover with remaining batter.
- Add Streusel Topping: Sprinkle streusel crumb topping evenly on each muffin, pressing gently to adhere.
- Bake: Bake in the preheated oven for approximately 25 minutes, or until muffins are set and golden brown on top.
- Prepare and Apply Glaze: Mix powdered sugar with milk or cream to desired consistency, then drizzle glaze over warm muffins once slightly cooled.
Notes
- Making the lemon curd ahead allows it to fully set and makes assembling muffins easier.
- A double boiler is essential to gently cook the lemon curd without curdling or burning.
- Do not overmix the batter to maintain tender muffins.
- The streusel topping adds a delightful texture contrast to the soft muffins.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- The glaze is optional but adds sweetness and a professional finish.
- If lemon curd is too loose, chill longer before using.
