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Lemon Curd Muffins Recipe

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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.

Ingredients

Scale

Lemon Curd:

  • 3 egg yolks
  • 1/4 cup lemon juice
  • 2 teaspoons lemon zest
  • 6 tablespoons sugar
  • 1/4 cup butter, cold and cut into pieces

Streusel Crumb Topping:

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 6 tablespoons unsalted butter, melted

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, at 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

Glaze:

  • 3/4 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 3/4 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

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