Description
Lemon Curd Muffins are a light and zesty treat perfect for breakfast, snacks, or dessert. These muffins are filled with homemade lemon curd that delivers a burst of refreshing citrus flavor, topped with a delightful streusel crumb for added texture. The combination of sweet and tart makes them irresistible for any lemon lover. Enjoy them warm out of the oven or as a delightful afternoon pick-me-up!
Ingredients
Scale
- 3 egg yolks
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 6 tablespoons sugar
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ¾ cup Greek yogurt
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter – melted
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/3 cup unsalted butter – room temperature
- ¾ cup sugar
- 2 eggs
- 2/3 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
- Make the Lemon Curd: In a double boiler, whisk egg yolks, sugar, lemon zest, and lemon juice until thickened. Stir in cold butter until melted. Cool completely.
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners.
- Combine dry ingredients: flour, baking powder, baking soda, and salt in one bowl.
- Beat room temperature butter with sugars until creamy; add eggs one at a time and mix in Greek yogurt and lemon juice.
- Gradually incorporate dry ingredients into wet mixture without overmixing.
- Fill muffin cups halfway, add a spoonful of lemon curd, then cover with more batter. Top with streusel crumb.
- Bake for about 25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg