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Lemon Curd Muffins with Streusel Topping and Lemon Glaze Recipe

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3.9 from 33 reviews

  • Author: admin
  • 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

Scale

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

  1. Make Lemon Curd: Prepare the lemon curd ahead of time as it needs to cool and set completely before use.
  2. 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.
  3. Whisk Ingredients: In the top pot, whisk together the egg yolks, sugar, lemon zest, and lemon juice.
  4. Cook until Thickened: Stir the mixture continuously for about 10 minutes until it thickens to a custard-like consistency.
  5. Add Butter: Remove from heat and whisk in the cold butter pieces until fully melted and incorporated.
  6. 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.
  7. Preheat Oven and Prepare Muffin Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  8. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  9. 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.
  10. Add Wet Ingredients: Add eggs, vanilla extract, lemon zest, and Greek yogurt to the creamed mixture and mix just until combined.
  11. Add Lemon Juice: Stir in the fresh lemon juice until evenly incorporated.
  12. Combine Flour Mixture: Gently fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
  13. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about half full.
  14. Add Lemon Curd Filling: Place about one tablespoon of the chilled lemon curd into the center of each filled muffin cup.
  15. Top with Batter: Cover the lemon curd with the remaining muffin batter, filling the cups nearly to the top.
  16. Apply Streusel Topping: Sprinkle the streusel crumb topping evenly over each muffin and gently press to help it stick.
  17. 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.
  18. Prepare Glaze: While muffins bake or cool, whisk together powdered sugar with 1 to 2 tablespoons of milk or cream until smooth and pourable.
  19. 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

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Find it online: https://mamabrisrecipes.com/lemon-curd-muffins-with-streusel-topping-and-lemon-glaze-recipe/