Print

Lemon Curd Muffins

Lemon Curd Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Curd Muffins are a delightful burst of citrus flavor that can brighten any meal. These scrumptious muffins are filled with homemade lemon curd, providing a tangy sweetness that pairs perfectly with the tender muffin base. Topped with a sweet glaze and optional streusel topping, they make for an irresistible treat whether enjoyed at breakfast, as an afternoon snack, or for dessert. With easy-to-follow instructions and simple ingredients, this recipe is perfect for bakers of all skill levels. Customize them by adding fruits like blueberries or poppy seeds, and savor the refreshing taste of these lemon-filled delights anytime!

Ingredients

Scale
  • 3 egg yolks
  • ¼ cup lemon juice
  • 2 teaspoons lemon zest
  • 6 tablespoons sugar
  • ¼ cup cold butter, cut in pieces
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • 6 tablespoons melted unsalted butter
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • â…“ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 2 eggs
  • â…” cup Greek yogurt
  • 1 teaspoon vanilla extract
  • Grated zest from 1 lemon
  • 2 tablespoons fresh lemon juice
  • ¾ cup powdered sugar
  • 1–2 tablespoons milk or cream

Instructions

  1. Prepare the lemon curd ahead of time as it needs time to cool and set. Cook it using a double boiler to avoid direct heat. In the top pot, whisk together egg yolks, granulated sugar, lemon zest, and lemon juice. Place over simmering water and stir constantly with a silicone spatula until thickened (about 10 minutes). If it isn't thickening, increase the heat while continuing to whisk. Remove from heat; add cold butter and whisk until melted. Pour into a jar or bowl; cover with plastic wrap touching the surface to prevent skin formation.
  2. Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners. In a mixing bowl, combine flour, baking powder, baking soda, and salt; set aside.
  3. In another bowl, beat room temperature butter on high speed until creamy (about 1 minute). Add sugar; mix until combined. Incorporate eggs one at a time along with vanilla extract, lemon zest, and Greek yogurt; blend just until mixed. Gradually add in the flour mixture until everything is combined.
  4. Spoon batter into prepared muffin cups until about half full. Add about a tablespoon of lemon curd into each muffin center; cover lightly with muffin batter until cups are about three-quarters full. Generously top with streusel crumb topping (if desired).
  5. Bake for approximately 25 minutes or until muffins are set and tops are golden brown.
  6. Combine powdered sugar with milk (or cream) in a small bowl until smooth for drizzling. Adjust consistency as needed by adding more liquid for thinner glaze or more powdered sugar for thicker glaze.

Nutrition

Find it online: https://myrecipesbook.com/lemon-curd-muffins/

save me