Lemon curd muffins are a delightful treat that perfectly balances tangy lemon flavors with the sweetness of a light, fluffy muffin. Ideal for breakfast, brunch, or as a snack, these muffins are sure to impress your family and friends. Read on to discover the full recipe, including tips and tricks to make the perfect lemon curd muffins every time.
What Are Lemon Curd Muffins?
Lemon curd muffins are a type of muffin that incorporates lemon curd as a filling or mix-in, providing a burst of citrus flavor in every bite. These muffins are often topped with a streusel crumb topping for added texture and sweetness, making them a crowd-pleaser. The combination of the zesty lemon curd and the tender muffin creates a harmonious blend of flavors that is both refreshing and satisfying.
Ingredients List for Lemon Curd
To make the delicious lemon curd that will be the star of these muffins, you'll need the following ingredients:
- 3 egg yolks
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 6 tablespoons sugar
- ¼ cup butter, cold and cut into pieces
Ingredients List for Streusel Crumb Topping
The streusel crumb topping adds a delightful crunch and sweetness to the muffins. Here’s what you’ll need:
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ cup light brown sugar
- 6 tablespoons unsalted butter, melted
Ingredients List for Lemon Muffins
For the muffin batter, you’ll need:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup unsalted butter, at room temperature
- ¾ cup sugar
- 2 eggs
- ⅔ cup Greek yogurt
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 tablespoons fresh lemon juice
Ingredients List for Glaze
To finish off your lemon curd muffins, you’ll prepare a simple glaze:
- ¾ cup powdered sugar
- 1-2 tablespoons milk or cream
Substitutions and Variations
If you’re looking to mix things up or accommodate dietary restrictions, here are some substitutions and variations you can try:
- Butter: Substitute with margarine or a dairy-free alternative for a lactose-free option.
- Greek Yogurt: Swap with sour cream or a non-dairy yogurt alternative to suit your dietary needs.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make the muffins suitable for gluten-free diets.
- Citrus Twist: Replace lemon juice and zest with lime or orange for a different citrus flavor.
- Add-Ins: Mix in poppy seeds, blueberries, or white chocolate chips for added texture and flavor.
Step-by-Step Cooking Instructions
How to Make Lemon Curd
- In a small saucepan, whisk together egg yolks, lemon juice, lemon zest, and sugar.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in the butter pieces until fully melted and incorporated.
- Transfer the lemon curd to a bowl, cover with plastic wrap, and refrigerate until ready to use.
How to Make Streusel Crumb Topping
- In a medium bowl, combine flour, sugar, and light brown sugar.
- Add the melted butter and mix with a fork until the mixture forms coarse crumbs.
- Set aside until ready to use.
How to Make Lemon Muffins
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the Greek yogurt, vanilla extract, lemon zest, and lemon juice until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fill each muffin cup halfway with batter, then add a teaspoon of lemon curd in the center. Top with more batter to cover the curd.
- Sprinkle the streusel topping over each muffin.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Make the Glaze
- In a small bowl, whisk together the powdered sugar and milk or cream until smooth.
- Drizzle the glaze over the cooled muffins.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can lead to dense, tough muffins. Mix just until the ingredients are combined.
- Incorrect Oven Temperature: Ensure your oven is properly preheated to avoid uneven baking.
- Not Using Room Temperature Ingredients: Room temperature butter and eggs mix more easily and create a better texture.
- Skipping the Streusel Topping: The streusel adds essential texture and sweetness; don’t skip it!
- Underbaking or Overbaking: Use a toothpick to check for doneness to avoid underbaked or dry muffins.
Serving and Presentation Tips
How to Serve Lemon Curd Muffins
Lemon curd muffins are best served fresh and slightly warm. Pair them with a cup of tea or coffee for a delightful breakfast or brunch experience. These muffins also make an excellent addition to a dessert table or as an afternoon snack.
Presentation Ideas for Lemon Curd Muffins
- Decorative Liners: Use colorful or patterned muffin liners to add a visual appeal.
- Lemon Garnish: Top each muffin with a small slice of lemon or a twist of lemon peel.
- Dusting of Powdered Sugar: Lightly dust the tops of the muffins with powdered sugar for a finishing touch.
- Serve on a Cake Stand: Arrange the muffins on a cake stand for an elegant presentation.
- Accompany with Fresh Berries: Serve the muffins with a side of fresh berries for a pop of color and extra flavor.
Lemon Curd Muffin Recipe Tips
- Zest Before Juicing: Always zest your lemons before juicing them to make the process easier.
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smoother batter.
- Don’t Skip the Cooling Step: Allow the muffins to cool completely before glazing to prevent the glaze from melting.
- Store Properly: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Reheat Before Serving: If serving leftovers, reheat the muffins in a microwave for a few seconds to enjoy them warm.
Frequently Asked Questions (FAQs)
Can I Use Store-Bought Lemon Curd?
Yes, you can use store-bought lemon curd if you’re short on time. However, homemade lemon curd offers a fresher taste and better texture.
Can I Freeze Lemon Curd Muffins?
Absolutely! Once cooled, wrap the muffins individually in plastic wrap and store them in a freezer-safe bag for up to three months. Thaw at room temperature or warm in the microwave before serving.
What Can I Use Instead of Greek Yogurt?
You can substitute Greek yogurt with sour cream or a non-dairy yogurt alternative to suit your dietary preferences.
How Do I Prevent the Muffins from Sticking to the Liners?
Ensure you use quality muffin liners and lightly spray them with cooking spray before adding the batter to prevent sticking.
Can I Make Mini Muffins with This Recipe?
Yes, simply adjust the baking time to 10-12 minutes for mini muffins, checking for doneness with a toothpick.
Conclusion
Lemon curd muffins are a delightful and versatile treat that brings together the tanginess of lemon with the comforting texture of a muffin. Whether you’re a seasoned baker or a novice, this recipe is straightforward and easy to follow, ensuring delicious results every time. Don’t forget to experiment with variations and substitutions to make these muffins your own. Happy baking!
PrintLemon Curd Muffins Recipe
Indulge in these delightful lemon curd muffins, featuring a tangy lemon curd filling, a crunchy streusel crumb topping, and a sweet glaze. Perfectly balanced in sweetness and tanginess, these muffins are an irresistible treat. Keywords: lemon curd muffins, lemon muffins recipe, streusel topping muffins.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Lemon Curd:
- 3 egg yolks
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 6 tablespoons sugar
- ¼ cup butter, cold and cut into pieces
Streusel Crumb Topping:
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ cup light brown sugar
- 6 tablespoons unsalted butter, melted
Lemon Muffins:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup unsalted butter, at room temperature
- ¾ cup sugar
- 2 eggs
- ⅔ cup Greek yogurt
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 tablespoons fresh lemon juice
Glaze:
- ¾ cup powdered sugar
- 1-2 tablespoons milk or cream
Instructions
- Prepare Lemon Curd:
- In a saucepan, whisk together egg yolks, lemon juice, lemon zest, and sugar.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in cold butter until smooth. Cool completely.
- Make Streusel Topping:
- In a bowl, mix flour, sugar, and light brown sugar.
- Stir in melted butter until crumbly.
- Prepare Muffin Batter:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk flour, salt, baking powder, and baking soda.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
- Mix in Greek yogurt, vanilla extract, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Assemble Muffins:
- Fill muffin cups halfway with batter. Add a spoonful of lemon curd in the center, then top with more batter until ¾ full.
- Sprinkle streusel topping over each muffin.
- Bake:
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze:
- In a small bowl, mix powdered sugar with milk or cream until smooth. Drizzle over cooled muffins.
Notes
- Ensure the lemon curd is completely cooled before adding to the muffin batter.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Leave a Reply