Lemon Curd Muffins Delight (Printable Version)
Moist lemon muffins with creamy curd, crumb topping, and a sweet glaze offering bright citrus flavors.
# What You'll Need:
→ Lemon Curd
01 -
3 large egg yolks
02 -
1/4 cup fresh lemon juice
03 -
2 teaspoons grated lemon zest
04 -
6 tablespoons granulated sugar
05 -
1/4 cup unsalted butter, cold and cubed
→ Streusel Crumb Topping
06 -
1 cup all-purpose flour
07 -
1/4 cup granulated sugar
08 -
1/4 cup light brown sugar, packed
09 -
6 tablespoons unsalted butter, melted
→ Lemon Muffins
10 -
1 1/2 cups all-purpose flour
11 -
1/4 teaspoon fine salt
12 -
1/2 teaspoon baking powder
13 -
1/4 teaspoon baking soda
14 -
1/3 cup unsalted butter, softened
15 -
3/4 cup granulated sugar
16 -
2 large eggs
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2/3 cup Greek yogurt
18 -
1 teaspoon vanilla extract
19 -
Zest of 1 lemon
20 -
2 tablespoons fresh lemon juice
→ Glaze
21 -
3/4 cup powdered sugar
22 -
1 to 2 tablespoons milk or cream
# Step-by-Step Guide:
01 -
Whisk together egg yolks, sugar, lemon zest, and lemon juice in a double boiler over simmering water. Stir continuously until thickened, about 10 minutes. Remove from heat, add cold cubed butter, and whisk until smooth. Transfer to a container and cover with plastic wrap to prevent skin formation. Chill until set.
02 -
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
03 -
In a bowl, combine all-purpose flour, baking powder, baking soda, and salt. Set aside.
04 -
Beat softened butter until smooth, then gradually add sugar and continue creaming until light and fluffy.
05 -
Add eggs one at a time, beating well between additions. Mix in vanilla extract, lemon zest, Greek yogurt, and lemon juice until just combined.
06 -
Gently fold in the dry ingredients until just incorporated to avoid overmixing.
07 -
Spoon batter into muffin cups to fill halfway. Add a tablespoon of lemon curd in the center of each, then cover with remaining batter.
08 -
Mix flour, granulated sugar, brown sugar, and melted butter until crumbly. Sprinkle the streusel evenly on top of each filled muffin cup and gently press to adhere.
09 -
Bake for 25 minutes or until muffins are set and golden brown. Remove from oven and let cool.
10 -
Whisk powdered sugar with milk or cream until smooth. Drizzle over cooled muffins before serving.
# Additional Notes:
01 -
Make lemon curd ahead to allow time for cooling and setting for best texture.
02 -
Cooking lemon curd over a double boiler prevents burning and ensures smooth consistency.