Indulge in the delightful world of citrusy flavors with our Lemon Curd Muffins, a perfect blend of tangy lemon curd and fluffy muffin batter. These treats are not just a delightful breakfast or snack but also a nod to the rich baking traditions that celebrate the zest of fresh lemons. The combination of moist, buttery muffins filled with a generous dollop of homemade lemon curd, topped with a crunchy streusel crumb, and finished with a drizzle of sweet glaze, makes these muffins a true delight for any lemon lover. Whether you’re enjoying them on a sunny morning or as a comforting treat during the cold winter days, these muffins are sure to brighten up your day with their vibrant flavors and textures.

Ingredients

• Lemon Curd:

  • 3 egg yolks
  • 1/4 cup lemon juice
  • 2 teaspoons lemon zest
  • 6 Tablespoons sugar
  • 1/4 cup cold butter, 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

• For 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, 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

• For Glaze:
  • 3/4 cup powdered sugar
  • 1–2 Tablespoons milk or cream

Instructions

1. Prepare the Lemon Curd:

   • In a medium saucepan, whisk together the egg yolks, lemon juice, and sugar until well combined.
   • Add the cold butter pieces and whisk until the mixture is smooth.
   • Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
   • Remove from heat and let cool to room temperature.

2. Make the Streusel Crumb Topping:

   • In a small bowl, mix together the flour, sugar, and light brown sugar.
   • Add the melted butter and stir until the mixture forms coarse crumbs.
   • Refrigerate until ready to use.

3. Prepare the Muffin Batter:

• Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with paper liners.
• In a large bowl, beat the butter until smooth and creamy (about 1 minute).
• Add the sugar and cream together until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract, lemon zest, Greek yogurt, and lemon juice.
• Finally, add the flour mixture and mix until combined.

4. Assemble the Muffins:

   • Spoon the batter into the prepared muffin pan, filling them about ½ full.
   • Drop about a tablespoon of lemon curd into the center of each muffin.
   • Cover with a thin layer of muffin batter, filling the cups about ¾ full.
   • Generously top with streusel crumb, gently pressing it to stick to the batter.

5. Bake the Muffins:

   • Bake for about 25 minutes or until the muffin has set and the crumbs get a nice golden brown color.

6. Make the Glaze:

• Stir together powdered sugar and milk (or cream) until smooth. If too thin, add more powdered sugar; if too thick, add more milk.

7. Drizzle with Glaze:
   • Remove the muffins from the oven and let cool for a few minutes.
   • Drizzle the glaze over the muffins while still warm.

Top Tips

1. Use Fresh Lemons: Freshly squeezed lemon juice and grated lemon zest are essential for the best flavor. Avoid using bottled lemon juice if possible.

2. Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough muffins.

3. Chill the Batter: If you have time, chill the batter for about 30 minutes to allow the flour to hydrate and the flavors to meld.

4. Piping the Curd: For a more elegant presentation, use a piping bag to fill the muffins with lemon curd.

5. Streusel Topping: Make sure the streusel topping is evenly moistened but not too wet, as this can make it difficult to stick to the batter.

6. Glaze Consistency: Adjust the glaze consistency by adding more powdered sugar or milk to achieve the right drizzling texture.

Variations

1. White Chocolate Chips: Add white chocolate chips to the batter for an extra layer of sweetness and creaminess.

2. Blueberry Lemon Curd: Mix in some blueberries into the lemon curd for a fruity twist.

3. Coconut Streusel: Add shredded coconut to the streusel topping for a tropical flavor.

4. Citrus Zest: Use different citrus zests like orange or lime to create unique flavor combinations.

5. Gluten-Free Flour: Substitute gluten-free flour for a gluten-free version of the muffins.

6. Nutty Crunch: Add chopped nuts like almonds or walnuts to the streusel topping for added texture.

Nutritional Guide

Nutritional Information (per serving)
Servings: 12 muffins
Calories: 250
Fat: 12g
Carbohydrates: 35g
Protein: 4g

Additional Nutritional Notes:

• The high sugar content in the recipe comes from the granulated sugar and powdered sugar used in the streusel topping and glaze.
• The Greek yogurt adds protein and moisture to the muffins.
• The lemon curd provides a tangy and refreshing flavor, making these muffins perfect for those looking for a lighter dessert option.
• These muffins are best consumed fresh, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.