Lemon Curd Muffins Treat

These lemon curd muffins are a bright, tangy treat perfect for breakfast or an afternoon pick-me-up. The luscious lemon curd hidden inside adds a burst of citrus flavor, while the crumbly streusel topping gives just the right touch of sweetness and crunch. The delicate glaze drizzled on top ties it all together for a truly memorable bite every time.

I first made these on a weekend when the weather was dreary, and the bright lemon flavor instantly lifted everyone's mood. Now they are my go-to whenever I want to impress friends without fussing in the kitchen.

Ingredients

• Egg yolks: for the lemon curd contribute richness and help thicken the filling naturally
• Fresh lemon juice and zest: bring vibrant, authentic citrus flavor& make sure to use unwaxed lemons for the best zest quality
• Sugar: sweetens both the muffins and curd, balancing the tartness
• Butter: adds richness and moisture throughout both the muffin and streusel topping& avoid salted butter to control seasoning
• All-purpose flour: provides structure for the muffins and crumb topping, use fresh for best rising
• Baking powder and baking soda: work together to give the muffins a tender crumb and good rise
• Greek yogurt: keeps the muffins moist and adds a subtle tang that complements the lemon
• Vanilla extract: adds depth and rounds out the citrus notes
• Powdered sugar mixed with milk or cream: makes a smooth glaze that enhances sweetness without overpowering the lemon

Instructions

Make the lemon curd:

Combine egg yolks, sugar, lemon zest, and lemon juice in the top of a double boiler. Stir continuously over simmering water until thickened and creamy which usually takes about 10 minutes. Remove from heat and whisk in cold butter pieces until fully melted. Pour the curd into a clean jar and cover with plastic wrap pressed directly on the surface to avoid a skin forming. Let it cool completely before using.

Prepare the streusel topping:

Mix the all-purpose flour, white sugar, and light brown sugar in a bowl. Slowly add melted unsalted butter and stir until the mixture forms loose crumbs. Set aside while you make the muffin batter.

Mix the muffin batter:

Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter with sugar until creamy and smooth. Add eggs, vanilla extract, lemon zest, and Greek yogurt to the butter mixture and mix just until combined. Stir in fresh lemon juice. Gradually fold in the dry ingredients being careful not to overmix to keep the muffins tender.

Assemble the muffins:

Spoon batter into each muffin cup filling about half full. Add a tablespoon of the cooled lemon curd on top of the batter in each cup. Cover that with more batter until the cups are about three-quarters full. Sprinkle the streusel topping evenly over each muffin and gently press it down so it sticks.

Bake:

Place the muffin pan in the oven and bake for approximately 25 minutes until the muffins are set, the streusel topping is golden brown, and a toothpick inserted in the muffing comes out clean apart from a few moist crumbs. Remove from oven and let cool for a few minutes.

Prepare the glaze and finish:

While the muffins cool, whisk powdered sugar and milk or cream together until smooth but still thick enough to drizzle. Drizzle this over the warm muffins just before serving or after they have completely cooled.

I am always amazed by the magic of lemon curd. Its silky richness combined with sharp citrus flavor is unforgettable. My family recalls one holiday brunch where these muffins disappeared in minutes, sparking requests for another batch right away.

Storage Tips

Store leftover muffins in an airtight container at room temperature for up to two days to maintain moisture in the crumb. For longer storage, refrigerate for up to one week but allow to come to room temperature before eating to regain softness. Muffins also freeze well. Wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to three months. Thaw overnight in the fridge or on the counter at room temperature.

Ingredient Substitutions

Greek yogurt can be swapped for sour cream or buttermilk for a similar tang and moisture. If you cannot find unsalted butter use salted but reduce added salt in the batter accordingly. Use coconut sugar or maple sugar in place of regular sugar for a deeper, natural sweetness but note slightly different flavor profile. For dairy-free baking, substitute butter with plant-based margarine and use dairy-free yogurt alternatives

Serving Suggestions

These muffins pair wonderfully with a cup of tea or fresh brewed coffee. Add a dollop of whipped cream or a few fresh berries on the side for an extra special touch. They also work beautifully as a dessert at a springtime gathering or bridal shower

These lemon curd muffins balance bright citrus flavor with sweet crunchy topping for a delightful treat perfect any time of day.

FAQs about Recipes

→ How is the lemon curd prepared to avoid burning?

The lemon curd is cooked over a double boiler that gently heats the mixture, preventing direct heat contact and reducing the risk of burning.

→ What role does Greek yogurt play in the muffin batter?

Greek yogurt adds moisture and tenderness to the muffins, while imparting a subtle tang that complements the lemon flavors.

→ Can I substitute the streusel crumb topping?

Yes, the streusel provides a crunchy texture, but you can replace it with chopped nuts or omit it for a simpler top.

→ What is the purpose of the glaze on these muffins?

The glaze adds a sweet finish and slight creaminess that balances the tartness of the lemon curd and zest.

→ How do you incorporate the lemon curd inside the muffins?

Fill each muffin cup halfway with batter, spoon lemon curd in the center, then cover with more batter before baking.