If you adore bright, zesty flavors wrapped up in soft, tender cakes, then this Lemon Curd Muffins with Streusel Topping and Lemon Glaze Recipe is about to become your new obsession. These delightful muffins bring together the richness of homemade lemon curd, a buttery crumbly streusel, and the perfect drizzle of tangy glaze that makes every bite feel like a sunny celebration. Whether it’s for a cozy breakfast, an afternoon treat, or a crowd-pleasing brunch addition, this recipe delivers an irresistible balance of sweet, tart, and buttery textures that simply can’t be beat.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is delightfully simple but crucial to achieving its full flavor and texture. Each component plays a special role, from the tartness in the lemon zest and juice to the creamy richness of Greek yogurt and butter that makes these muffins moist and tender.
- Egg yolks for lemon curd: Provide richness and help thicken the curd beautifully.
- Lemon juice and zest: Deliver the bright, refreshing citrus punch throughout the muffins.
- Sugar: Balances the tartness with just enough sweetness.
- Butter: Both cold for the curd and room temperature for the batter, adds buttery depth and tenderness.
- All-purpose flour: The base that gives structure to both the muffin and the streusel topping.
- Greek yogurt: Adds moisture and a subtle tang, making the muffins super soft inside.
- Baking powder and baking soda: Work together to create those light, fluffy muffin interiors.
- Vanilla extract: Balances and enhances the flavors gently.
- Powdered sugar and milk for glaze: Make the final touch of sweetness and shine.
How to Make Lemon Curd Muffins with Streusel Topping and Lemon Glaze Recipe
Step 1: Prepare the Lemon Curd
Start by making the lemon curd since it needs time to cool completely. Using a double boiler setup is key here to gently cook the egg yolks, sugar, lemon zest, and juice without burning, ensuring a silky smooth texture. Stir constantly for about 10 minutes until the curd thickens, then whisk in cold butter for that luscious finish. Cover the curd with plastic wrap pressed directly on the surface to prevent it from forming a skin and set aside to cool.
Step 2: Get Your Oven and Muffin Tin Ready
Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. This simple prep ensures an even bake and easy clean-up later on, so don’t skip it!
Step 3: Mix the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that everything is evenly distributed for a consistent rise and texture.
Step 4: Cream Butter and Sugar
Beat room temperature butter until creamy and smooth, then gradually add the sugar, beating until light and fluffy. This process traps air, which helps the muffins rise beautifully while keeping them tender.
Step 5: Add Wet Ingredients
Incorporate the eggs one at a time, followed by vanilla extract, lemon zest, and Greek yogurt. Mix gently but thoroughly until just combined to avoid overworking the batter.
Step 6: Combine Flour and Lemon Juice
Fold in the dry ingredients carefully, then add fresh lemon juice for that extra burst of citrusy brightness. Mixing until just combined guarantees tender muffins without a tough crumb.
Step 7: Layer Batter and Lemon Curd
Fill each muffin cup halfway with batter, then spoon a tablespoon of the cooled lemon curd in the center. Cover the curd with the remaining batter, sealing that luscious lemony surprise inside the middle of each muffin.
Step 8: Add Streusel Topping and Bake
Sprinkle the streusel topping generously over each muffin and press lightly so it sticks during baking. Pop the tray in the oven and bake for about 25 minutes, or until the muffins are golden and a toothpick inserted in the batter (not the lemon curd) comes out clean.
Step 9: Drizzle the Lemon Glaze
While the muffins are cooling, whisk powdered sugar with a little milk or cream to create a smooth glaze. Drizzle this over the muffins for a glossy, sweet finish that amps up the lemon flavor beautifully.
How to Serve Lemon Curd Muffins with Streusel Topping and Lemon Glaze Recipe
Garnishes
Fresh lemon zest or a tiny sprig of mint on top adds a lovely pop of color and a hint of fresh aroma that perfectly complements the zesty glaze and streusel. For extra indulgence, a dollop of whipped cream or mascarpone is heavenly alongside each muffin.
Side Dishes
These muffins pair wonderfully with a light fruit salad or a cup of hot tea, such as Earl Grey or chamomile. If you want to keep it cozy, a steaming mug of coffee complements the buttery sweetness with its slightly bitter bite.
Creative Ways to Present
For brunch or gatherings, arrange these muffins on a pretty cake stand sprinkled with powdered sugar and lemon slices. You can also serve them warm, slicing them in half and spreading a little extra lemon curd inside for an irresistible treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to two days. This keeps them fresh and moist without the streusel becoming soggy.
Freezing
To enjoy later, freeze muffins individually wrapped in plastic wrap and placed in a freezer bag for up to three months. Thaw them at room temperature or warm gently in the oven for freshly baked goodness any day.
Reheating
Reheat muffins in a toaster oven or regular oven at 300 degrees Fahrenheit for about 5–7 minutes to refresh their crispness and melted glaze shine. Avoid microwaving as it can make the streusel lose its delicious crunch.
FAQs
Can I use store-bought lemon curd instead of making my own?
Absolutely! While homemade lemon curd has that fresh brightness that elevates this recipe, good-quality store-bought curd works just fine for a quicker option.
What can I substitute for Greek yogurt?
Sour cream or plain yogurt can be swapped in if you don’t have Greek yogurt. Just ensure it’s not too runny to keep the muffins moist without making the batter too loose.
Is it possible to make these muffins dairy-free?
Yes, by using dairy-free butter alternatives and coconut yogurt instead of Greek yogurt, you can easily transform this recipe while keeping all the flavor and texture intact.
How do I prevent the lemon curd from sinking to the bottom?
Adding the lemon curd midway through and carefully layering the batter over it helps keep the curd nicely centered. Also, don’t overfill the muffin cups to leave room for the layers.
Can I make mini muffins with this recipe?
Yes! Just reduce baking time to about 15 minutes and adjust layering for smaller portions. Mini muffins make delightful bite-sized treats for parties or gatherings.
Final Thoughts
Now that you’ve explored every step and trick to perfecting the Lemon Curd Muffins with Streusel Topping and Lemon Glaze Recipe, I encourage you to try it out and see how these bright and buttery muffins bring sunshine to your kitchen. They’re a joyful bake that’s as rewarding to make as they are to eat—perfect for sharing with loved ones or simply treating yourself. Happy baking!
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Lemon Curd Muffins with Streusel Topping and Lemon Glaze Recipe
- Total Time: 55 minutes
- Yield: 12 muffins 1x
Description
These Lemon Curd Muffins are a delightful treat featuring a moist, tender crumb infused with fresh lemon zest and juice, filled with a luscious homemade lemon curd center, and topped with a crunchy streusel crumb and a sweet glaze. Perfect for breakfast, brunch, or a refreshing dessert, they combine bright citrus flavors with a buttery topping and a sweet drizzle.
Ingredients
For Lemon Curd:
- 3 egg yolks
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 6 Tablespoons sugar
- 1/4 cup butter (cold and cut in pieces)
For 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
- Make Lemon Curd: Prepare the lemon curd ahead of time as it needs to cool and set completely before use.
- Double Boiler Setup: Use a double boiler to cook the lemon curd to prevent burning. Fill the bottom pot with water and bring it to a simmer, placing the top pot or heatproof bowl on top.
- Whisk Ingredients: In the top pot, whisk together the egg yolks, sugar, lemon zest, and lemon juice.
- Cook until Thickened: Stir the mixture continuously for about 10 minutes until it thickens to a custard-like consistency.
- Add Butter: Remove from heat and whisk in the cold butter pieces until fully melted and incorporated.
- Cool Curds: Pour the lemon curd into a jar or bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill until set.
- Preheat Oven and Prepare Muffin Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a mixing bowl, beat the room temperature butter until smooth, then add sugar and cream together until light and fluffy.
- Add Wet Ingredients: Add eggs, vanilla extract, lemon zest, and Greek yogurt to the creamed mixture and mix just until combined.
- Add Lemon Juice: Stir in the fresh lemon juice until evenly incorporated.
- Combine Flour Mixture: Gently fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about half full.
- Add Lemon Curd Filling: Place about one tablespoon of the chilled lemon curd into the center of each filled muffin cup.
- Top with Batter: Cover the lemon curd with the remaining muffin batter, filling the cups nearly to the top.
- Apply Streusel Topping: Sprinkle the streusel crumb topping evenly over each muffin and gently press to help it stick.
- Bake Muffins: Bake in the preheated oven for approximately 25 minutes, or until the muffins are set, a toothpick inserted comes out clean or with moist crumbs, and the tops are golden brown.
- Prepare Glaze: While muffins bake or cool, whisk together powdered sugar with 1 to 2 tablespoons of milk or cream until smooth and pourable.
- Glaze Muffins: Once muffins are cool enough, drizzle the glaze over the tops for a sweet finishing touch.
Notes
- Making the lemon curd ahead is essential as it needs adequate cooling time for the filling to set properly.
- Use fresh lemon juice and zest for the brightest flavor.
- Do not overmix the muffin batter to keep the muffins tender.
- Streusel topping adds a delightful crunch; ensure the butter is fully melted for even mixing.
- The glaze is optional but adds a nice sweetness and finishing touch to the muffins.
- Store any leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
